I love the Meat Lover’s Pizza from Pizza Hut® and that was the inspiration for my latest fatty recipe. Italian sausage stuffed with pepperoni, bacon, mushrooms, Canadian bacon, garlic, sauce and as much mozzarella cheese as possible. Smoked to perfection and dusted with Parmesan and Romano cheeses. Hungry yet? Keep reading to learn how to make what’s bound to become a new family favorite!
Follow these steps to create the “base” of the fatty and prepare it for fillings.
- Place 2 pounds of Italian sausage and in a 1 gallon zip lock bag.
- Securely zip the bag closed.
- Use your hands and a rolling pin to form a square that takes up the entire bag. Check the thickness to be sure it’s consistent on all sides.
- When finished turn the bag so that the zipper is at the top.
- Use a sharp knife to carefully cut a slit down the front of the bag. Open the front of the bag.
Pre-cook the fillings for better texture and to ensure they are fully cooked in the smoker.
Place the following in a skillet:
- 15 pepperoni slices cut into quarters
- 10 Canadian bacon slices cut into quarters
- 10 strips of bacon cut into small pieces
- 1 clove of garlic minced
Cook on medium heat until the bacon, garlic and Canadian bacon just start to brown and get fragrant.
Add 1/3 cup of sliced mushrooms and continue to cook until the mushrooms soften.
Spread the cooked mixture evenly in the middle of the sausage square. Be sure to leave about 1 inch at the top and bottom.
Next pour 1/2 cup of your favorite spaghetti sauce over the mixture.
Take 8 oz. of shredded mozzarella cheese and distribute evenly to create the final layer. I didn’t get quite all 8 oz. to fit but use as much as you can.
Finally shake your favorite brand of seasoned salt over the the entire surface. I really like Season All from Simply Marvelous that I get at BBQ Pit Stop.
Now it’s time to make this into a meat loaf. Simply pick up the two flaps you created, lift and bring them together. As you do that the sides of the flattened meat should also come together.
Use your hands to pinch the top and ends closed. Continue to shape into an even loaf.
Place the loaf in a foil pan and sprinkle the outside with seasoned salt.
Place the foil pan in a pre-heated smoker. Do not cover it.
Smoke at 250 degrees for about 2 hours until the sausage is cooked to an internal temperature of 160 degrees. Once it’s fully cooked take it out of the smoker.
Sprinkle a mixture of Parmesan and Romano cheeses generously on the top before slicing and serving.