Stuffed Italian Meatloaf

Italian Stuffed Meatloaf


  1 1/2 pounds ground beef

  ½ pound Italian sausage

  2 eggs

  1 cup bread crumbs (up to 1 1/2 cups)

  1 cup grated Parmesan

  1 tablespoon Italian seasoning

  black pepper to taste

  1 teaspoon dried parsley

  2 cloves garlic, minced or pressed

  1 onion, diced

  ½ green bell pepper diced small

  1/2 cup ketchup

  1/4 cup Worcestershire sauce

  1 Tbs. prepared mustard or Dijon

  Milk as much as needed

  6 to 8 slices provolone

  6 to 8 slices baked ham

  4 to 8 slices bacon




In a large mixing bowl, combine ground beef, Italian sausage, eggs, breadcrumbs, Parmesan cheese, herbs, garlic, onion, ketchup, Worcestershire. Mix well, gradually adding the milk until you have a consistency that will form a loaf without flattening. I only needed about an 1/8 cup of milk.


Spray a large baking sheet with a non-stick spray and press the meatloaf out. Layer cheese slices and ham, covering the center line of the meatloaf, then close it together and tuck in the ends, forming a loaf which is oblong. Lay or criss-cross the bacon strips to cover the loaf.


Smoke at 170 to 180 deg. for ½ to 1 hour then go to 300 to 350 deg until an IT of 160 deg. Or do it your favorite way for meatloaf.


Tip: I find a little wetter than I usually do for the oven works better on the smoker. Using a gallon plastic bag to form the meat may work a little better than doing on a baking sheet, you can use the bag to fold over the loaf. This mix would also make just a good meatloaf without the stuffing.