1 lb ground pork

1 lb ground turkey

1 egg, beaten

1 cup bread crumbs, soaked in 1 cup water or milk to soften

1 tbsp chopped fresh thyme

2 cloves garlic, finely minced

1 cup minced white onion

1 tspn chili flakes (or more, to taste)

1 lb defrosted frozen spinach, well drained

1/4 grated parmesan cheese

6-8 oz sliced provolone cheese

4 oz parma ham

Salt and pepper to taste

4 cups of your favorite tomato sauce

Freshly grated parmesan to taste

Optional: Spinach leaves for garnish

Blend ingredients 1-8 gently in a mixing bowl

Heat a gas or charcoal grill to approximately 350 degrees using an indirect heat method, with coals on each side of the grill leaving a cool space in the middle for the meatloaf to cook.*

As the grill heats, spread meatloaf mixture onto a sheet of wax paper, shaping into 1/4 inch deep rectangle. 

Top mixture with spinach, leaving a 3/4 inch edge on all sides.

Sprinkle parmesan cheese, ground pepper and salt to taste on spinach.

Add a layer of provolone cheese, topped with a layer of parma ham.

Lifting one end of the wax paper, begin rolling the layered mixture tightly, pulling back paper with each roll until a giant loaf shape is achieved. Once fully rolled, crimp the ends of the meatloaf and smooth any seams to ensure the stuffing remains inside.

Chill rolled meatloaf for at least 30 minutes in the fridge to allow the roll to firm up. 

Once chilled, place on center portion of the grill with coals on each side and cover.  Leave untouched for 45-60 minutes until internal temperature reaches 160*.  Remove and rest 5-10 minutes before slicing.  Serve slices over ½ cup your favorite tomato sauce and finish with additional grated parmesan.**

* For this demo, a Weber 22 inch charcoal grill was used with pre-heated coals placed on each side and a disposable aluminum tray in the middle to catch drippings and avoid flare-ups.  Olive wood was for added flavor but can be substituted with any flavorful smoking wood.

** A couple fried spinach leaves were added to the top of this dish as garnish.  Spinach is gently fried in 2 inches of olive oil over medium high heat for 30 seconds until bright green and slightly translucent.  Remove, drain on paper towels, add salt to taste.