Today I'm attempting one of my brother's favorites, smoked meatloaf cordon bleu florentine. This is essentially a rolled meatloaf with layers of spinach, swiss cheese and ham.
I used smoked ham from the grocer. I cold-smoked some swiss myself last night.
Here are photos up until the point it went into the smoker. I'll post the finished product later on.
Loaf pressed out into a flat rectangle. First layer baby spinach:
Second layer smoked swiss cheese:
Third layer smoked ham:
Roll it up and seal the edges:
Top with mixture of BBQ sauce, ketchup and Frank's. Into the smoker with pecan and apple for 3-3/4 hours: