Smoked & Seared: Georgia BBQ Bacon-Wrapped Meatloaf on the Grill

There is something undeniably magical about taking a dish traditionally reserved for the oven and introducing it to the open flame. Meatloaf, the quintessential comfort food, undergoes a spectacular transformation when cooked on a grill, specifically when using an Arteflame. By moving this Sunday staple outdoors, we trade the dry heat of an oven for the aromatic embrace of wood smoke and the intense searing capabilities of a flat-top griddle. This Georgia-style recipe leans into the region's love for sweet and savory profiles, utilizing local Vidalia onions and a rich BBQ glaze that caramelizes beautifully against the heat.

The secret to this dish lies in the bacon wrap. In a conventional oven, bacon can sometimes end up flabby or greasy. However, on the grill, the high heat renders the fat perfectly, creating a crispy, salty shell that locks in the moisture of the meatloaf. Whether you are hosting a backyard barbecue or just looking to elevate your weeknight dinner rotation, this Georgia BBQ Bacon-Wrapped Meatloaf delivers a complex flavor profile—smoky, sweet, tangy, and savory—that simply cannot be replicated in a kitchen.

Ingredients

The Meat Mixture

• 2 lbs Ground Beef (80/20 blend for juiciness)
• 1 cup Vidalia onion, finely chopped (sweet onion)
• 1/2 cup Green bell pepper, diced
• 2 cloves Garlic, minced
• 1 cup Panko breadcrumbs
• 2 large Eggs, lightly beaten
• 1/4 cup Milk
• 1 tbsp Worcestershire sauce
• 1 tsp Smoked paprika
• 1 tsp Salt
• 1 tsp Black pepper

The Wrap and Glaze

• 10-12 slices Thick-cut bacon
• 1 cup Georgia-style BBQ sauce (mustard or sweet tomato base)
• 2 tbsp Brown sugar (optional, for extra caramelization)

Instructions

Step 1: Prep the Fire and Veggies

1. Fire up your Arteflame grill. Aim for a medium heat zone on the flat cooktop plancha.
2. Drizzle a small amount of oil on the flat top and sauté the diced Vidalia onions and green peppers until they are soft and translucent, about 5 minutes. Add the minced garlic for the last minute so it doesn't burn.
3. Remove the vegetables from the grill and let them cool completely. This prevents the eggs in the meat mixture from cooking prematurely.

Step 2: Mix the Meatloaf

1. In a large mixing bowl, combine the ground beef, cooled sautéed vegetables, panko breadcrumbs, beaten eggs, milk, Worcestershire sauce, smoked paprika, salt, and pepper.
2. Mix gently with your hands just until combined. Do not overwork the meat, or the loaf will become dense and tough.
3. Shape the mixture into a sturdy log or loaf shape.

Step 3: The Bacon Weave

1. Lay out a sheet of parchment paper or aluminum foil. Create a bacon weave or simply lay slices of bacon side-by-side, slightly overlapping.
2. Place the formed meatloaf in the center of the bacon.
3. Wrap the bacon slices up and over the meatloaf, tucking the ends underneath to secure the bundle.

Step 4: Grilling the Loaf

1. Move the bacon-wrapped loaf onto the flat cooktop of the Arteflame. You want to place it in a zone with medium heat, not directly over the center fire, to allow for even cooking without burning the bacon.
2. Cook the loaf, rotating it occasionally to crisp up the bacon on all sides. This builds a crust.
3. Once the bacon is rendered and crispy (about 15-20 minutes of searing), move the loaf to a slightly cooler zone or use a riser rack if available to let it finish roasting.
4. Brush the BBQ sauce generously over the loaf during the last 15 minutes of cooking.
5. Cook until the internal temperature reaches 160°F (71°C) on an instant-read thermometer.

Step 5: Rest and Serve

1. Remove the meatloaf from the grill and let it rest for at least 10-15 minutes. This allows the juices to redistribute throughout the meat.
2. Slice thick and serve warm.

Tips

Cooking a thick meatloaf on a grill requires patience and temperature management. The biggest mistake people make is rushing the process with high heat, which burns the bacon/glaze while leaving the center raw. Utilizing the different heat zones on the Arteflame cooktop is crucial; start with a sear to crisp the bacon, then move it further from the center to roast gently. If you are worried about structural integrity, you can cook the meatloaf on a cast-iron skillet placed directly on the grill surface.

• Temperature is King: Always cook to an internal temperature of 160°F. Carry-over cooking will raise it slightly as it rests.
• Chill the Loaf: If you have time, form the loaf and refrigerate it for 30 minutes before grilling. This helps it hold its shape better on the hot surface.
• Vegetable Texture: Finely chopping the onions and peppers ensures they blend into the meat rather than creating chunky, raw bites.
• The Glaze: Apply the BBQ sauce in layers. Apply one coat, let it tack up for 5 minutes, then apply another for a deep, sticky finish.

Variations

One of the best things about meatloaf is how adaptable it is. While this Georgia BBQ version focuses on sweet onions and savory beef, you can easily tweak the ingredients to suit your palate or dietary needs. Swapping the protein or adding surprise elements inside the loaf can turn this recipe into an entirely new dish. Experimenting with the wood you use for the fire—like Hickory or Peach wood—can also drastically change the flavor profile to match the Southern theme.

• Cheesy Core: Insert a block of sharp cheddar or pepper jack cheese into the center of the loaf before wrapping it in bacon for a molten surprise.
• Turkey Blend: Substitute half or all of the ground beef with ground turkey for a lighter option. Just be careful not to overcook it, as turkey has less fat.
• Spicy Kick: Add chopped jalapeños to the meat mixture and use a spicy BBQ glaze for a "hot" version.
• Mini Loaves: Form individual-sized meatloaves. These cook faster and ensure every person gets maximum crispy bacon surface area.
• Mustard Glaze: Instead of tomato-based BBQ sauce, use a South Carolina-style mustard BBQ sauce for a tangy, gold finish.

Best pairings

A dish as rich and savory as bacon-wrapped meatloaf needs sides that can stand up to the bold flavors without competing for attention. Since you already have the grill fired up, it makes sense to prepare your side dishes right alongside the main course. The goal is to balance the heavy, meaty texture of the loaf with something fresh, acidic, or starchy to round out the meal. Here are some classic Southern pairings that work perfectly with the Georgia BBQ theme.

• Grilled Corn on the Cob: Cooked directly on the Arteflame with a little chili-lime butter.
• Creamy Coleslaw: The acidity and crunch of a vinegar or mayo-based slaw cut through the richness of the bacon and beef.
• Smashed Potatoes: Boil small potatoes, smash them flat, and crisp them up on the grill griddle with rosemary and garlic oil.
• Grilled Asparagus: A simple, green side charred lightly and seasoned with lemon zest.

Conclusion

This Georgia BBQ Bacon-Wrapped Meatloaf is more than just a dinner recipe; it is a celebration of outdoor cooking. By taking the time to sauté fresh vegetables, weave a bacon blanket, and slow-roast the meat over a wood fire, you create a depth of flavor that a standard oven simply cannot achieve. The result is a moist, flavorful loaf with a smoky, caramelized exterior that will have everyone reaching for seconds.

Gathering around the grill to prepare this meal creates an experience that brings family and friends together. Whether it is a warm summer evening or a crisp autumn afternoon, the smell of sizzling bacon and BBQ sauce is sure to draw a crowd. We hope this recipe becomes a new tradition in your backyard culinary repertoire.