THE STORY
This one stopped the room.
There are weeknight meatloaves, and then there is the one that gets a bacon weave, Hatch chiles, a center of Monterey Jack, and a long ride on the offset smoker. We built this for the second category.
A generous layer of barbecue rub on the bacon brings a sweet-savory kick while the smoke turns the outside dark, glossy, and deeply flavored. The first verdict was immediate: a show stopper. The only fussy part is worth respecting—keep the cheese centered, seal the meat around it, and give the finished loaf time to rest.
Method
Build the bacon weave.Lay the bacon strips in a tight weave on parchment or butcher paper. Set aside.
Mix the meatloaf.Combine beef, eggs, onion, panko, milk, Hatch chiles, garlic, and BBQ rub. Mix only until combined.
Shape and stuff.Press about half the mixture over the weave in a large rectangle. Pile the Monterey Jack down the center. Cover with the remaining meat and seal the edges completely.
Wrap and season.Use the bacon weave to wrap the loaf. Turn seam-side down and dust the outside generously with your favorite BBQ rub.
Smoke.Cook at 250–275°F until the center reaches 160°F, about 2½–3½ hours.
Sauce and finish.Brush with BBQ sauce during the last 30–45 minutes, layering as desired until glossy and set.
Rest and serve.Rest 10–15 minutes so the cheese settles slightly, then slice thick and serve warm.
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