• 1 Whole carrot, peeled and diced or grated

• 1 Stalk celery, finely diced

• 4 Ounce mushrooms, finely diced

• 1/2 red onion, finely diced

• As Needed olive oil

• 3 Pound ground beef, 80% lean

• 2 Clove garlic, grated or diced

• 4 Sprig fresh thyme leaves

• 1 egg, beaten

• 6 Slices cooked bacon, crumbled

• 2 Teaspoon Worcestershire sauce

• 1 1/2 Teaspoon salt

• 1/2 Teaspoon pepper

• 1 Cup breadcrumbs

• 1/2 Cup condensed tomato soup

• 1 Pound thin bacon

• Your Favorite Sweet & Heat BBQ Sauce

1

When ready to cook, set Z Grill temperature to 225˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Pellet Tube if available.

2

Mix together carrots, celery, mushrooms and onions in a bowl and drizzle with olive oil. Cover bowl with plastic wrap and microwave for about 2 minutes to soften vegetables.

3

Let vegetables cool then mix them in a large bowl with ground beef, garlic, thyme, egg, bacon, Worcestershire sauce, salt, pepper, breadcrumbs and tomato soup.

4

Form the mixture into a loaf and place on a wire rack over a foil-lined baking sheet.

5

Make your bacon weave using the bacon, weaving it on a large piece of parchment paper.

6

Gently flip and lay the weave on top of the meatloaf so that the parchment is on top. Peel off the parchment paper.

7

Cook the meatloaf on the grill for 45 minutes. Remove the meatloaf from grill and increase temperature to 325˚F. Allow Z Grill to preheat, lid closed for 10 minutes.

8

Once grill comes to temperature, place the meatloaf back on the grill and cook until the internal temperature reaches 160˚F on an instant-read thermometer, about an hour.

9

During the last 15 minutes (once meatloaf reaches about 140˚F), brush the meatloaf with barbecue sauce to caramelize.

10

Remove from grill and let sit for 15 minutes before slicing. Enjoy!