Blue Ribbon Pitmaster Meatloaf

Instructions:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x11-inch baking dish. (This also works on a grill with a copper grilling sheet and indirect heat)

• Place bacon in a large skillet and cook over medium-high heat until edges just start to curl, 1 to 2 minutes per side. Drain partially cooked bacon on a paper towel-lined plate. Reserve about 1 tablespoon bacon drippings in the skillet.

• Cook and stir onion and garlic in the bacon drippings until onion is softened, 6 to 7 minutes. Remove from heat and cool.

• Mix cooled onion and garlic, ground beef, 1cup D-Harp’s BBQsauce, bread crumbs, eggs, Worcestershire sauce, smoked paprika, and chili powder together with your hands in a large bowl until well combined. Form beef mixture into a log-shaped meatloaf; place in the prepared baking dish.

• Wrap partially cooked bacon slices around meatloaf, tucking the ends of bacon underneath loaf.

• Bake in the preheated oven for 35 minutes. Brush bacon-wrapped meatloaf with six tablespoons barbecue sauce. Continue baking until no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let stand for 10 minutes before serving.

Ingedients:

• 10 slices bacon

• 2 onion, chopped

• 4 cloves garlic, finely chopped, or more to taste

• 3 pounds lean ground beef

• 1 1/2 cups D-Harp’s No Bones About It sauce

• 2 cups soft bread crumbs

• 4 eggs, beaten

• 2 tablespoons Worcestershire sauce

• 1 teaspoon chili powder (Optional)

• 2 tablespoons smoked paprika 

• 6 tablespoons D-Harps No Bones About-It barbecue sauce