Italian Sausage Meatloaf

Heat up the grill to about 350°F.

Lay a strip of aluminum foil at least 12" x 16" on a work surface.

Slit sausage casings from end to end with a knife, peel it off the skin, and discard them.

Form the sausage into a ball. Lay the ball in the center of the foil and flatten it so it is at least 1" smaller than the foil on 3 sides and about 1/2" thick.

In a bowl, mix the peppers, onion, oregano, salt, and pepper. Place a single layer of stuffing on the sausage up to about 1" of the edge of the sausage. Distribute the cheese on the stuffing. Don't try to cram a lot in. Depending on the size of the peppers and onions, you probably will need less than half in the stuffing. Set the rest of the vegetables aside.

Lift one edge of the foil and roll the sausage and bacon around the stuffing, making a loaf. Squeeze the foil at the top fusing the two edges. Pull back the foil and form the loaf until it is cylindrical and snug, sealing the seam and ends with your fingers. Pat it into an an even thickness. Lay the bacon over the top of the loaf with each strip not quite touching. Tuck any loose ends under the loaf.

Place your wood chips on the heat source and place the loaf, still in the center of the foil, on the cooker, seam side down in the medium heat zone. Cook for 45 to 60 minutes until it hits an internal temp of 160°F. The bacon should be just right.

While it is cooking, heat a frying pan over medium high heat, add the olive oil, and cook the remaining bell peppers and onions until soft. When you are ready to serve, warm the marinara sauce in a saucepan or the microwave.

Just before the meat loaf is done, start 1 quart of water boiling in a 2 quart pot. Add 2-3 pinches of salt. Then the pasta. Cook according to the instructions on the bag or box. Just before it is done, bring in the meatloaf.

Slice the loaf between the bacon strips. Drain the pasta, put it on the plates, top with the marinara sauce , then the cooked peppers and onions, then the sliced meatloaf.