2 pounds ground beef
1 cup bread crumbs
15 ounces Robert Rothschild Farm Sweet & Spicy Bourbon BBQ Sauce, divided
4 cloves garlic, minced
1 teaspoon salt
1 onion, diced fine
6 bacon slices
3 onions, thinly sliced
12 ounces bourbon
8 sandwich rolls
8 slices sharp cheddar cheese
In a large bowl, combine beef, bread crumbs, egg, 1/3 cup barbecue sauce, garlic, salt and onion. Form into a loaf and place on three layers of aluminum foil. Fold edges of foil up to create tray for grilling.
Cover loaf with remaining barbecue sauce - save a bit for serving on sandwiches! - and layer bacon slices over meatloaf diagonally, tucking ends under loaf.
Grill over indirect heat for one hour or until internal temperature reaches 180 degrees.
Remove from heat and tent with aluminum foil and allow to rest for 20 minutes before slicing.
Meanwhile, add onions to large pan over high heat until beginning to sweat and brown. Season with salt and pepper.
Add whiskey and reduce heat to medium. Cook until liquid has completely cooked into onions and onions are caramel in color.
Fry eggs according to personal preference.
Grill sandwich roll halves and place a thick slice of meatloaf on bottom of roll.
Top with cheese slice, placing under broiler momentarily, if desired, to melt.
Top with additional barbecue sauce, whiskey caramelized onions, fried egg and top of roll.