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Start the Traeger on Smoke with the lid open for 4 to 5 minutes or until the fire is established.
Mix together the carrots, celery, mushrooms, and onions in a bowl and drizzle with olive oil. Cover the bowl with plastic wrap and microwave for about 2 minutes just to soften the vegetables a little.
the vegetables cool and then mix them in a large bowl with the ground beef, garlic, thyme, egg, crumbled cooked bacon, Worcestershire sauce, salt, pepper, bread crumbs and tomato soup.
Form the mixture into a loaf and place on a wire rack over a foil-lined baking sheet.
Make your bacon weave using the bacon, weaving it on a large piece of parchment paper.
Gently flip and lay the weave on top of the meatloaf so that the parchment is on top and peel off the parchment paper.
Put the meatloaf on the Traeger and cook on 225 for 45 minutes. Remove meatloaf from grill and increase temperature to 325 degrees F and allow to preheat, lid closed, for 10 to 15 minutes.
Place the meatloaf back on the Traeger and cook for about an hour or until the internal temperature reaches 160 degrees F on an instant-read thermometer.
During the last 15 minutes (once the meatloaf reaches about 140 degrees/145 degrees F) brush the meatloaf with the barbecue sauce to let it caramelize and for the exterior turn into bacon candy gold!
After you take it off the Traeger allow the meatloaf to sit for 15 minutes before you slice into it.
Don't forget the squeeze some meatloaf between two slices of bread. Enjoy!