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now that looks tasty!thanks for posting it Stoopy.Think I'll go see what the wife is making for supper

Mrs. Stoopy makes absolutely KILLER spicy meatloaf which I absolutely love but I feel guilty asking her to make it because I ask all the time and it's also kinda greasy compared to stuff I grill on the weekends, and I'm trying to eat a little healthier these days....so I figured why not kill two little unsuspecting birds with one stone and make a grilled meatloaf Fattie (also known as an Armadillo Egg or Pork Bomb)?

If you haven't made or had one, a "Fattie" usually consists of ground sausage wrapped around some kind of filling and then wrapped in an outer layer of *bacon* to form a horribly sinful and delicious ovoid / cylindrical object that gets grilled for a couple of hours and then sliced & served.

We usually have some mashed potatoes with her meatloaf so I decided to use that for the filling, which I made first and then stuffed into a "Fattie Tube" (which is really just a homemade utensil created from PVC tubing) and then stuck it in the freezer to let it form up and harden so's to make wrapping the meatloaf around it easier.

Then a couple hours later I had the ol'lady mix me up some of her meatloaf.....



Which I then rolled out flat into a square on some saran wrap, and then pushed an appropriate length of the garlic & cheddar mashed potato mix that I made out of the tube, and cut to length:



Then it's just a matter rolling it all up around the filler, smoothing out the seams and closing the ends:



Sprinkle it with some rub, wrap tightly in the saran wrap and throw it in the fridge for a couple of hours to let it set up a little...



Before yanking it out of the fridge, make a bacon weave using about 16 slices of bacon on top of some aluminum foil:



Throw the cold and now-slightly-stiffened meatloaf/mashed tater cylinder on it....



Roll it up and use toothpicks on the ends to close it up:



Then have your grill set up to cook over indirect heat with a drain pain directly underneath, It needs to go for about 2 hours...



After 1 hour I like to brush on some sauce...it's not uncommon to sometimes have some of the filler start to ooze out between the bacon, these "blowouts" are usually harmless, and I got a little mashed potato oozing out the front of this one...fortunately it settled down and stopped shortly afterwards....



After about 2 hours the whole sordid affair is about ready to get yanked off the grille...



Like any larger grilled item, let it rest for about 10 to 15 minutes at least....it'll smell the house up REAL GOOD....don't forget to yank the toothpicks out, if you're impatient you can chew on the toothpicks, it's like licking the spoon when you make a cake...



Slice it up and if all worked according to Hoyle, the filler will be right where you wanted it, as long as it didn't drain or ooze out in a blowout...



The GREAT thing about this is, in all the time on the grille all (or nearly all) of the fat drains and renders out of the meat, so it is very very lean. Serve it up however ya like but don't forget some roughage!



BuuuuuuuUUUUUUURRRRRRRRRRPPPPPPPPPPP!!!!!!!



(actually I cut up the 1/3 that was left over after dinner and they'll make some great Fattie sammiches for work this week)