baked bacon-weaved honey bourbon-glazed meatloaf
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
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.
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.
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.
Form the mixture into a loaf and place on a wire rack over a foil-lined baking sheet.
Make your bacon weave using the bacon, weaving it on a large piece of parchment paper.
Gently flip and lay the weave on top of the meatloaf so that the parchment is on top. Peel off the parchment paper.
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.
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.
During the last 15 minutes (once meatloaf reaches about 140˚F), brush the meatloaf with barbecue sauce to caramelize.
Remove from grill and let sit for 15 minutes before slicing. Enjoy!