Preheat your smoker with good neutral flavor chunks and get it ready for a smoke at 225 - 250 degrees.
Line a 9" loaf pan with parchment paper or butcher paper.
Meanwhile, preheat a skillet over medium heat.
Add the olive oil and swirl to coat the pan.
Sautee the onion 5 minutes, until soft.
Add the garlic and cook another 30 seconds, until fragrant.
Add in the paprika, chili powder, and red pepper flakes and stir to coat.
Remove from heat and allow to cook.
In a large mixing bowl, add the eggs, bread crumbs, parsley, and beef bacon mix.
Add in the onion mixture.
Stir to combine well.
Form into a loaf and gently layer the bacon atop as desired, based on the length of the bacon.
Place the meat in the prepper loaf pan.
Smoke Bacon Wrapped Meatloaf
Smoke the meatloaf over indirect heat until the bacon is crisp and the meatloaf temps at 160 degrees in the center.
Rest and Serve
Remove the meatloaf from the heat and allow to cool for 10 minutes on a write rack before slicing.
I used Porter Road's Beef vs Bacon for this recipe. However, a mix of 50% beef and 50% ground bacon would also do the trick.The bacon used was R Family farms thick-cut bacon.Western Wood Hickory Chunks were used for this smoke.