Preparation

Prep: 10 minutes

Chill Time: 30 minutes 

Cook Time: 1 hours 20 mins

Grill Prep: Indirect medium-low heat, about 300°F

Finishing Grill Temp: Direct heat, 375°F to 400°F 

Total Time: 2 hours

Equipment needed: Gas grill, Cowboy® Hickory Wood Chips, Cowboy® Prairie Fire BBQ Sauce, large pancake turner, extra large sheet pan, grilling rack, instant-read thermometer 

Note: The meatloaf can be divided into 2 smaller loaves if needed to fit on your grill or due to smaller baking sheet and grilling rack. 

• In a large bowl, combine ground beef, salt, and granulated garlic. Set aside. 
• In food processor, or by hand, finely mince bacon, and add to the ground beef. 
• In the same food processor bowl (no need to clean), combine red onion, golden bell pepper, Anaheim pepper, and cilantro. Pulse until roughly chopped, and fold into ground meat mixture.
• In a medium bowl, whisk COWBOY® PRAIRIE FIRE BBQ SAUCE, egg and milk until well combined. Stir panko crumbs into milk mixture until mixed. Fold moistened panko crumbs into meat mixture, and well mixed.
• To aid in rolling the meatloaf, pat the ground mixture onto a sheet of 16” x 11” parchment paper or plastic wrap. Tip: Line a half sheet pan with parchment paper, and pat the meat to it to fill the pan, about 1-inch thick. 
• Arrange Monterey Cheese slices down the middle of the ground meat. Spread diced green chilies over the cheese. 
• Using the parchment paper, roll the meatloaf tightly, pulling the paper away as you roll. Discard the parchment paper. 
• Place the meatloaf roll in the refrigerator for 30 minutes. Tip: If tight for time, this step can be skipped. Chilling the ground meat will help the form to hold. 
• Meanwhile, in a medium bowl, whisk COWBOY® PRAIRIE FIRE BBQ SAUCE and ketchup. Set aside. 

• Fill a smoker box with wood chips and place on a gas grill or in a foil pouch directly over the main source of heat. Set grill for indirect heat, 300-325°F., close lid, and wait for about 8-10 minutes until the chips begin to smoke.
• Remove the meat from the fridge and place on a wire rack. Set the rack on a large baking pan and place on grill over the indirect heat.
• Shut the lid and smoke for 30 minutes. 
• Brush the meatloaf with reserved Hot & Spicy Sauce. Shut the lid and grill for 25 minutes. 
• Remove the baking pan and place wire rack directly on the grill. Adjust burners to direct heat, 300-325°F. Brush the meatloaf with more sauce, and shut the lid. 
• Cook meatloaf for an additional 10 minutes or until edges are slightly charred and the internal temperature is around 150°F. 
• Remove the meatloaf from the grill. Cover with foil and let rest about 10 minutes. 
• Slice and serve warm.