Ingredients
- 12 slices of raw bacon
- 1 medium onion, minced
- 2 tbsp garlic, chopped
- 2 lb. 80/20 ground beef
- 2 7 oz. cans diced green chiles
- 1/2 cup breadcrumbs
- 1 egg
- 2 tbsp heavy cream or whole milk
- 2 tbsp Worcestershire sauce
- 1 cup sharp cheddar cheese, shredded
- 1 tbsp Copper’s Southern Seasoning Everyday Seasoning
- BBQ sauce of choice
Instructions
- Criss-cross and overlap the bacon so it becomes a solid woven sheet.
- Set the woven bacon on a cookie sheet and place in refrigerator.
- In a sauté pan on the stove, sweat the onions and garlic on medium heat. Then remove from heat and cool to room temperature.
- In a large mixing bowl, add ground beef, chiles, breadcrumbs, egg, cream, Worcestershire sauce, Copper’s Southern Seasoning Everyday Seasoning, and sautéed garlic and onions. Combine just until the mixture becomes uniform, then fold in the shredded cheese. Do not overmix.
- Form the meat mixture into a loaf and place in the center of the refrigerated woven bacon sheet.
- Wrap or roll the woven bacon around the meatloaf. Tip: Roll the loaf in plastic wrap after wrapping in bacon and twist the ends to aid in keeping a uniform loaf.
- Place the loaf in the refrigerator and preheat your grill or smoker to 275°F.
- Once your grill is preheated, unwrap the loaf (if wrapped in plastic wrap) and season the outside with Copper’s Southern Seasoning Everyday Seasoning, then place on a wire rack.
- Place the loaf on the upper rack of your grill and smoke with the lid closed until the meatloaf has reached an internal temperature of 145°F, about 45-50 minutes.
- Once the meatloaf has reached an internal temperature of 145°F, remove the loaf and raise the grill temp to 350°.
- Place the loaf back on the upper rack and continue to cook until the bacon is crispy and the loaf reaches an internal temperature of 160°
Remove the loaf from the grill and brush with BBQ sauce. - Let the meat rest for 10 minutes before carving and serving.