Prep Time: 15 minutes
Cook Time: 58 minutes
Serves: 4-6

• Pre-heat grill for indirect heat to about 350 degrees F. Do this by keeping one side with the flames on, while the other side is turned completely off. When you close the lid of the BBQ, it acts almost like a convection oven, with all the benefits of slow cooking on the BBQ and no grease flare ups.
• In a large frying pan, heat olive oil and sauté onions and red pepper to soften for five minutes. Add garlic and cook just until fragrant. Remove from heat and cool.
• In a large mixing bowl, combine ground beef, breadcrumbs, eggs, half-cup BBQ sauce, mustard, Worcestershire sauce, hot sauce and dry rub. Add onion mixture and combine with your hands, being careful not to overwork it.
• Use bacon to create a basket weave on a piece of tinfoil. Place meatloaf in the middle of the weaved bacon and shape into a log. Roll the bacon weave over the meatloaf and secure with toothpicks, completely enclosing the meatloaf in the bacon.
• Using tin foil, carefully transfer meatloaf to cool side of the grill. Remove from foil, placing the bacon basket weave seam down. You may want to have a small foil pan under the grill to catch drippings from bacon and beef.
• Close lid and cook for about 50 minutes. Glaze with remaining BBQ sauce and continue cooking until internal temperature reaches 160 degrees F. Remove from grill and allow to rest for 10 minutes before slicing and serving.