Hickory Smoked Bacon Meatloaf

Being told it taste like a steak

Meatloaf:
2 lb ground beef
1 lb pork

1 lb bacon
2 egg
2 tbs fresh garlic
¼ cup Jack Miller’s BBQ sauce (or your favorite brand)
salt and pepper to taste
½ cup bread crumbs
1 tbs Tabasco
2 tbs of Worcestershire Sauce
½ cup onion finely chopped
½ cup bell pepper finely chopped

2 tbs Tony Chachere’s seasoning

Sauce:

¼  cup Jack Miller’s

¼ cup ketchup
¼ cup honey
¼ cup onion processed
¼ cup bell pepper processed
1 teasppon garlic powder or 1 tbs fresh
1 tbs of Tabasco

1 tbs Tony Chachere’s seasoning

The bacon weave

Ready for the pit

 

Mix well all the meats and seasonings together. Let set aside while you work on the bacon. Lay plastic wrap out to help roll bacon around meat when ready. Next layout the bacon out in rows. Make it in a square shape. Weave them together like a basket. Now form the meat and lay on top of the bacon. Use the plastic wrap to help roll bacon around the meat.

 Let cook till it on the pit until it reaches an internal temperature of 170* at that point remove it from the pit and put in a dish or pan suitable for the pit. Cover it with the sauce. Lower the temperature until internal temperature is about 175* and the sauce is starting to caramelize. Remove from heat and don't mess with it for at least 10 minutes. You are ready to eat, 

I'll post carb info later with finished product pictures.

Also going to try a different potato salad with it tonight. I will post this recipe also.