Start by preheating grill to 225 degrees
In large pan melt butter and add diced onions. Cook over medium high heat till caramelized.
In medium size bowl combine Breader, eggs, moppin sauce, and milk. Mix together well. When onions are caramelized add to the breader, egg mixture.
Make your bacon weave on a piece of wax paper or parchment paper to make the transfer to the top of the meatloaf easy. We were able to make ours a 6 strip X 6 strip square.
To the ground beef add the breader mixture and combine.
On the bacon weave drizzle with Everglades Moppin sauce and make a loaf shape on top of the weave with your ground beef mixture. The bacon weave will NOT wrap all the way around the meat loaf. Place a piece of parchment paper on the ground beef, on top of the parchment paper use a backing cooling rack to flip over onto. Tuck the loose ends of the bacon under the ground beef as best as you can.
Sprinkle bacon top with Everglades Rub. Place both the rack and parchment paper directly on grill grate and smoke for about 1 hour. (parchment paper is safe to use on the grill up to 425 degrees – it will catch on fire if there is a direct flame so just avoid that)
After 1 hour carefully slide the meat loaf off the parchment paper and rack for it to sit directly on the grill grate and turn temperature up to 375 degrees and cook till the internal temperature reaches around 155. Ours took about 1 hour.
Brush the bacon top with more Everglades Moppin Sauce and cook till internal temperature reaches 160 degrees. Remove from grill and let rest for about 10 minutes before serving.
