Hickory Smoked BBQ Meatloaf

Ingredients:
2 Pounds Ground Beef
1 Pound Ground Pork
3/4 Cup of Panko Bread Crumbs
4-5 Cloves of Garlic, Diced
3/4 Red Onion, Diced
5-6 Green Onions, Diced
2 Eggs, Slightly Beaten
1 1/2 Tablespoons Worcestershire Sauce
1 Shot of Whiskey
1 1/2 Tablespoons Steak Rub of your choice
1/4 Cup of Half & Half
6-8 Ounces of Pepper Jack Cheese
1-2 Pounds of Sliced Bacon

Glaze Recipe:
1 Cup Ketchup
1/2 Cup Packed Brown Sugar
1/2 Cup of Whiskey
2 Tablespoons Steak Rub
Dash of Hot Sauce
Dash of Worcestershire Sauce

Blend Meatloaf Ingredients in large Bowl, being careful not to Over mix, Gently Blend. Layer a Loaf Pan with Plastic Wrap, and fill half way with Meatloaf Mixture. Place long slices of Pepper Jack Cheese in center of Mixture, and continue filling pan until full. Make sure Cheese is completely covered on all sides. Place in Refrigerator for 20-30 Minutes, to allow to cool and firm up.

Mix Glaze Ingredients in a owl. Stir until well blended. Make Bacon Weave as per Instructions in the Video. Place Bacon Weave in Freezer for 20-25 Minutes to Slightly Harden.

Place Meatloaf on edge of Bacon Weave. Glaze Meatloaf with Light Coating of Glaze, and proceed to wrap Meatloaf with Bacon Weave.

Smoke with Hickory Wood for 3-4 Hours, or until Internal Temperature reaches 160 Degrees Fahrenheit.

When Meatloaf reaches 145-150 Degrees Fahrenheit Glaze Meatloaf with remaining Glaze. Allow to Caramelize.

Remove from Smoker and allow to rest for 10- Minutes. Slice and Enjoy!