This can be baked in the oven, of course, but I did it in our electric smoker. I smoked it for about 30 min, using hickory. Then continued smoking and cooking at 300 for 2-3 hours, or until meat reaches 160 F.
For the Meatloaf:
6 slices White Bread – 1 cup whole milk – 2 lb ground chuck or 1 lb chuck and 1 lb ground pork – 1 cup (heaping) Freshly Grated Parmesan Cheese – 1/4 teaspoon Seasoned Salt – 3/4 teaspoons Salt – Freshly Ground Black Pepper – 1/3 cup Minced Flat-leaf Parsley – 1 med onion, chopped – Chopped garlic, as much as you like – 4 whole Eggs, Beaten – 10 slices Thin/regular Bacon (I used Benton’s and not as much).
For the Sauce: 1-1/2 cup Ketchup – 1/3 cup Brown Sugar – 1 teaspoon Dry Mustard – Tabasco to taste.
Pour milk over the bread slices. Allow it to soak for several minutes. Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, onion, garlic and parsley in a large mixing bowl. Pour in beaten eggs.
With hands, mix the ingredients until well combined. Form the mixture into a loaf shape in a smoke proof pan. It is a very wet meatloaf, but firms up nicely as it cooks. (Line the bottom of the pan with foil to avoid a big mess!) I used a flat sheet pan instead, and it probably cooked a little faster than a loaf would.
Lay bacon slices over the top, tucking them underneath the meatloaf.
Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon. Spread 1/3 more half way through smoking time. Save the rest for serving.