Stuffed Smoked Meatloaf

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It might seem odd that we chose meatloaf to make at what is supposed to be the height of summer. We should be eating light pasta and veggie salads and grilled lean chicken and juicy sweet melon.

But this has been no ordinary summer up here in NorthEast Indiana. I woke up this morning to the brisk chill of 48°. It is not even supposed to break 72° today. What gives Mother Nature? I don’t recall saying I was done with summer just yet.

Of course it gives me the perfect reason to share this recipe with you. Which we made about a week ago when it was still barely 74°.

Do you fear this winter as much as I do? I think we might be in for a crazy one.

As long as you can dig your smoker out of the snow you can not only make this today, but also come November when we get nailed with 13 feet of snow.

So run out and get all your ingredients now. And a good snowblower.


Stuffed Smoked Meatloaf.
(Serves 8 – but it is really good so really serves 4  ravenous friends.)



  • 2 shallots, diced
  • 6 cloves garlic, diced
  • 1/3 cup sun dried tomatoes, diced
  • 1/2 cup roasted red peppers, diced
  • 10 oz bag of fresh spinach, chopped
  • 1 ball fresh mozzarella, diced
  • Olive oil for sauteing


In a large bowl combine the beef, pork, panko, red pepper, herbs, salt, pepper and eggs and mix well.

Meatloaf Ingredients

Do not OVER mix, you just want it well combined. Set aside.

Well Mixed Meatloaf

Dice your peppers, garlic, shallots, sun dried tomatoes…

Peppers, Sun Dried Tomatoes, Shallots and Garlic

And then chop up all that spinach.

Diced Spinach

Add some olive oil to a pan and saute the onions and garlic till the shallots are translucent. Add in the tomatoes and pepper and saute for about 5 minutes. Then add the spinach and saute till the spinach is well wilted. About 5-7 minutes.

Sauted stuffing ingredients

Remove from heat and set aside to cool completely.

Don’t forget to dice up that mozzerella!

Cubes of Fresh Mozzarella

Dice it BEFORE you chop your spinach if spinach stained cheese freaks you out. 😉 Set aside.


Now line a large baking or jelly roll pan with foil.

Foil lined pan

And take the meat mixture and press it into the pan, as evenly as possible and so that if fills the entire pan.


Now carefully slide the foil and the meat off the pan and onto your counter top. Keep the shorter end facing you.

Spread the spinach mixture all over the meat, leaving a 1″ border on all sides. Top with the fresh mozzarella. (Realize when you are starving you have a shaky hand. Damn blurry images.)

Spread your fillings on the meatloaf

Now starting from one of the short ends, start rolling the meat up into a log.

Rolling up the meatloaf

And leave it seam side down.

Rolled Meatloaf

Now pinch the ends together so that nothing leaks out while you are cooking.

Log of meatloaf

Now transfer the meatloaf to some plastic wrap and roll it up good and tight so it holds its shape and refrigerate for 3 hours minimum.

Plastic wrapped meat

When it is time to cook, bring your smoker up to 225° and place the meatloaf on a rack in a drip pan.

Meatloaf on smoker

Smoke the meat loaf till an internal temperature of 155° has been reached. About 3 hours.

If you do not have a smoker just stop reading now and go out and buy one already, sheesh! But really if you refuse, this can be cooked in the oven at 300° for about 60-90 minutes.

Stuffed Smoked Meatloaf of the Gods


Pure Manna. Enjoy!




Meet Jeff & Heather. The dysfunctional duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer. From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. When they aren't feeding their friends they are geeks of the computer kind. They share their home with Bacon the lovebird, the insane kitten duo of Voodoo & Hops, and a motley bunch of friends who won't stop drinking all their good beer. They know what's important. Love. Food. Beer.
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