Ingredients:

Yields 6-8

2 pounds ground beef, 80/20 blend

2 teaspoons sea salt

1 teaspoon granulated garlic

12 ounces hickory smoked bacon 

1 red onion, chopped

1 golden bell pepper, chopped

1 Anaheim pepper stemmed, seeded and chopped

1/2 cup fresh cilantro

1/4 cup Cowboy® Prairie Fire BBQ Sauce 

1 large egg

1 cup whole milk

1 1/2 cups panko crumbs 

6-8 sandwich sliced Monterey Jack Cheese

1 (7 oz ) can diced green chilies 

Hot & Spicy Sauce 

3/4 cup Cowboy® Prairie Fire BBQ Sauce 

3/4 cup ketchup 

Wood Chips

2 cups Cowboy® Hickory Wood Chips

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.