COOK IT.
Criss-cross and overlap the bacon so it becomes a solid woven sheet. Set the woven bacon on a cookie sheet and place in refrigerator.
In a sauté pan on the stove, sweat the onions and garlic on medium heat. Then remove from heat and cool to room temperature.
In a large mixing bowl, add ground beef, chiles, breadcrumbs, egg, cream, Worcestershire sauce, salsa, spices and sautéed garlic and onions. Combine just until the mixture becomes uniform, then fold in the shredded cheese. Do not overmix.
Form the meat mixture into a loaf and place in the center of the refrigerated woven bacon sheet.
Wrap or roll the woven bacon around the meatloaf. Tip: Roll the loaf in plastic wrap after wrapping in bacon and twist the ends to aid in keeping a uniform loaf.
Place the loaf in the refrigerator and preheat your grill or smoker to 275°F.
Once your grill is preheated, unwrap the loaf (if wrapped in plastic wrap) and season the outside with Cowboy Butter BBQ Rub, then place on a wire rack.
Place the loaf on the upper rack of your grill and smoke with the lid closed until the meatloaf has reached an internal temperature of 145°F, about 45-50 minutes.
Once the meatloaf has reached an internal temperature of 145°F, remove the loaf and raise the grill temp to 350°. Place the loaf back on the upper rack and continue to cook until the bacon is crispy and the loaf reaches an internal temperature of 160°
Remove the loaf from the grill and brush with BBQ sauce. Let the meat rest for 10 minutes before carving and serving.