Introduction

This Georgia BBQ Bacon-Wrapped Meatloaf is all about deep, smoky flavors and crispy bacon wrapped around a juicy, perfectly grilled meatloaf. Using the Arteflame grill, we achieve a steakhouse-quality sear on the center grill grate before slow-cooking it on the flat griddle cooktop. The result is an incredibly flavorful and moist meatloaf with a crisp bacon crust.

Ingredients

• 2 lbs ground beef
• 1 cup bread crumbs
• 1/2 cup whole milk
• 2 eggs
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup barbecue sauce (plus extra for glazing)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 10-12 slices of bacon
• 2 tablespoons butter (for grilling)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the center of the grill and stack firewood over them.
3. Light the napkins and allow the firewood to ignite.
4. Let the grill heat up for about 20 minutes until the center grate reaches over 1,000°F.

Step 2: Prepare the Meatloaf Mixture

1. In a large bowl, combine ground beef, bread crumbs, milk, eggs, chopped onion, minced garlic, barbecue sauce, Worcestershire sauce, salt, black pepper, and smoked paprika.
2. Mix until well combined, but do not overmix.
3. Shape the mixture into a loaf, making sure it holds its shape.

Step 3: Wrap in Bacon

1. Lay the bacon slices side by side on a flat surface.
2. Place the meatloaf on top and wrap the bacon around the loaf, tucking the ends underneath.

Step 4: Sear on the Center Grill Grate

1. Place the meatloaf directly on the center grill grate for 2-3 minutes to sear the bacon.
2. Carefully rotate and sear each side for another 2-3 minutes.
3. Once the bacon is crispy, move the meatloaf to the flat cooktop.

Step 5: Continue Cooking on the Flat Cooktop

1. Move the seared meatloaf to the outer area of the flat griddle cooktop where the heat is lower.
2. Cook for 40-50 minutes, flipping occasionally.
3. Brush barbecue sauce over the meatloaf every 10 minutes for a rich glaze.

Step 6: Check for Doneness & Remove from Heat

1. Use a meat thermometer to check the internal temperature.
2. When the internal temperature reaches 150°F (for a final temp of 165°F), remove the meatloaf from the grill.
3. Let it rest for 10 minutes before slicing.

Tips

• Try using thick-cut bacon for more texture and flavor.
• Use hickory or oak wood for an extra smoky taste.
• Let the meatloaf rest before cutting to allow juices to distribute evenly.

Variations

1. Spicy Kick: Add diced jalapeños and cayenne pepper to the ground beef mixture.
2. Cheese-Stuffed: Place cheddar or pepper jack cheese inside the meatloaf before rolling.
3. Sweet & Savory: Use maple-glazed bacon and mix brown sugar into the barbecue sauce.
4. Italian Style: Add Parmesan, oregano, and top with marinara instead of barbecue sauce.
5. Mustard-Glazed: Replace barbecue sauce with a honey-mustard glaze for a tangy flavor.

Conclusion

This Georgia BBQ Bacon-Wrapped Meatloaf is a must-try for grill lovers. Cooking it on the Arteflame grill ensures a smoky, juicy, and caramelized crust, bringing out the best in every bite. Fire up the grill and enjoy this classic dish with a bold, smoky twist!

Best Pairings

• Grilled sweet potatoes
• Charred Brussels sprouts
• Southern-style coleslaw
• Butter-toasted Texas toast
• Smoky bourbon cocktail