Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for roasting.

In a bowl combine the bread crumbs and buttermilk. Set aside for the crumbs to fully absorb the buttermilk.

In a large bowl combine the onion, garlic, beef mince, pork mince, eggs, Worcestershire sauce, passata, salt, and pepper. Add the soaked bread crumbs and mix well.

Line a loaf tin with the rashers of bacon. Fill the tin with the meat loaf mixture and press into the tin. Fold any overhanging bacon over the top of the mixture, and lay any additional bacon rashers on top of the mixture.

Once the barbecue is preheated, make adjustments to the burner control(s) if required. If using a kettle barbecue add two to three hickory wood chunks (if desired).

Place the tin on the grill and cook for 45 minutes, or until the meat loaf is set and firm to the touch. Wearing heatproof gloves, flip the meat loaf over, directly onto the grill, and slide the tin off. Cook for a further 15 minutes to darken the bacon.

In a small bowl mix together the glaze ingredients.

Once the meat loaf has been cooking for 1 hour, use a brush to baste the meat loaf with the glaze. Continue to cook the meat loaf for 20 to 30 minutes, basting every 10 minutes. Cook until the glaze is deep in colour. To determine when the meat loaf is done, we recommend you use an internal meat thermometer. For best results, the final temperature will be 71°C. Keep in mind, once you remove the meat loaf from the heat and allow it to rest, the temperature will continue to rise 5° to 10°C.

Remove the meat loaf from the barbecue and allow it to rest for 15 minutes before slicing.