Meatloaf

Not with bacon on the bottom but over the top. I put bread on the bottom to sop up some of the fat and then throw it away.

Check out the bacon explosion.
http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

Of course you need some weaving skills. And rather than roll, I would wrap it like the tastiest gift paper ever.

Question,when you cover it in bacon does the meat still brown??

Toss it right on the grid, indirect with a drip pan.  You'll get a nice crust all sides.  Take it up to 155 internal. 

Toss it right on the grid, indirect with a drip pan.  You'll get a nice crust all sides.  Take it up to 155 internal. 

How big a meatloaf do you make Choke? ( lbs. ? )

Usually about 1.5 to 2 lbs.  I cook them at about 375-400 and it takes a little over an hour to finish.

Haven't tried bacon yet, but like using the CI grill, flat side up, to better support, and better crust, the bottom.  

Brownie, at the Salado fest I cooked a bacon wrapped meat roll. Here is what I did.
Bacon base placed on top of bacon was 90/10 ground sirloin topped with white cheddar cheese, topped with a mixture of sautéed onions, jalapeño sundries tomatoes and mushrooms. Rolled up into a log and cooked to temp.
I called it a deconstructed reconstructed bacon cheese burger and served on Hawaiian rolls. Didn't last very long. I never had time to take a picture, but I have done this cook before and posted pictures