Pizza Fatty
We’ve made several variations of the Fatty — a Southwestern version and a Hawaiian twist among them — but this time we wanted to create something completely different. The result: a Pizza Fatty that captures the flavors of a loaded pizza inside a giant meat loaf.
If you’re unfamiliar with a Fatty, think of it as an over-the-top meatloaf. Instead of relying on ground beef alone, the Fatty uses sausage and bacon as its base and is typically stuffed with more bacon and other fillings. We took that concept further by packing this one with pizza ingredients — cheeses, pepperoni, mushrooms and olives — then wrapping it in a bacon weave.
For a hearty “meat-lovers” foundation we used a combination of hamburg, hot Italian, mild Italian and roasted red pepper & onion sausages, plus plenty of bacon. The interior is loaded with a generous pizza cheese blend, pepperoni, mushrooms and sliced black olives, finished with a good pizza sauce. The whole assembly is rolled into a log, sealed, and wrapped in a bacon basket weave before cooking.
Pizza Fatty
Prep Time: 30 minutes
Cook Time: 3 hours (1 hour smoke, 2 hours at 300°F / 150°C)
Grill: Louisiana Wood Pellet Grill
Pellets: Lumberjack House Blend (hickory, oak and cherry)
4 different kinds of sausage, bacon, pepperoni, cheese and sauce
Pizza Fatty
Ingredients: Pizza Fatty
- 2 pounds bulk hot Italian sausage
- 2 pounds bulk mild Italian sausage
- 2 pounds bulk roasted red pepper & onion sausage
- 3 pounds hamburger, seasoned to taste
- 1½–2 pounds pepper bacon ends and pieces (limp or lightly cooked for stuffing)
- 1½–2 pounds sliced pepper bacon for the weave
- 2½ pounds pizza blend cheese
- ½ pound sliced fresh mushrooms
- Small jar of good pizza sauce
- Small can sliced black olives
Season the hamburger to taste
Four different sausages
A layer of bacon
A layer of pepperoni
Let’s rollUse the foil to start the roll
Rolling a large Fatty takes some patience. Use the foil as a guide and work the sausage mixture into a tight log. Seal the seam and ends so the stuffing stays inside. If the Fatty is very large, roll it onto a small grill grate set over the tray so you can transfer it without breaking. Parchment or foil underneath makes handling easier.
Once rolled, weave the sliced bacon across the outside to form a tight bacon basket. If you prepare the Fatty a day ahead and refrigerate it overnight, the flavors meld beautifully.
Onto the Louisiana Wood Pellet Grill/Smoker
Pizza Fatty
Cooking Directions: Louisiana Wood Pellet Grill/Smoker
Prepare your pellet grill by checking pellet levels and cleaning the grates. We like to run the grill at a high setting briefly to burn off residue; 15 minutes at 450°F (230°C) works well. After that heating cycle, reduce the temperature to 225°F (107°C) and place the Fatty directly on the grates to smoke.
Smoke the Fatty for one hour to impart wood flavor — even 30 minutes will add noticeable smoke, but an hour is ideal for deeper flavor. After the smoking period, increase the temperature to 300°F (150°C) and continue cooking for about two hours, or until the internal temperature reaches at least 165°F (75°C).
Tip: Pellets add the smoke character you want. At smoking temperatures below 250°F there’s plenty of smoke pickup; at higher temperatures the cooking effect dominates and smoke contribution is limited. Feel free to experiment with pellet blends to find the flavor profile you prefer.
There are no words for this huge hunk of meat
Oven Cooking Option
If you prefer to use a conventional oven, the process is similar: time and temperature control are the keys. Preheat the oven to match the cooking temperature and monitor internal temperature with a reliable probe. You’ll miss some of the outdoor smoke character, but the result will still be delicious.
About Our Recipes
We test recipes on a variety of grills and smokers, including pellet grills, side-box smokers, gas, and charcoal units. Our methods emphasize straightforward, flavor-driven cooking that works across different equipment. Remember: recipes are guidelines — adjust seasonings, fillings, and cooking details to suit your taste.
The most important factors are time and temperature. While some recipes can be adapted for the oven or slow cooker, outdoor cooking brings unique flavor from smoke and charcoal. Don’t be afraid to experiment and make the recipe your own.
Live your passion,
Ken & Patti
Our thanks to the brands and suppliers who support our testing and recipes.
Acknowledgements
Country Bob’s All Purpose Sauce
Maverick Industries, Inc.
F. Dick Professional Knives and Tools
PelletCan — storage and dispenser for wood pellets
Lumberjack Wood Pellets
Grandville’s Gourmet BBQ Sauces
Louisiana Wood Pellet Grills