Preheat a large skillet to medium-high. Once preheated, add bacon and cook until slightly browned and starting to crisp. Remove bacon from pan with a slotted spoon and set aside in a large bowl. Add onion and green pepper to the pan and sauté for 5-7 minutes, until vegetables soften and brown. Then add garlic and cook for 1 minute. Remove vegetables from the pan and add to the large bowl with the bacon. Allow to cool for 15 minutes.
Add crushed BBQ potato chips, 1/3 cup BBQ sauce, beaten eggs, 1 T. Worcestershire sauce, and 1 T. yellow mustard to the bacon and vegetable mixture. Stir to combine. Add ground beef and mix gently with hands just until ingredients are combined.
Lay out two sheets of foil 36” long x 24” wide. Place meatloaf mixture in the middle of the foil. Form a long oval out with the meat mixture, making sure the meat is even height. Wrap meatloaf securely in foil, making sure the seam is on top of the meatloaf. Place the meatloaf on a baking sheet and refrigerate for at least 1 hour and up to one day.
Preheat smoker to 250°F. Poke 8-10 holes in the top of the foil-wrapped meatloaf for venting, place on the smoker, and cook for 1 hour.
To prepare the glaze, combine remaining 1/3 cup BBQ sauce, 1 T. Worcestershire sauce, 1 T. yellow mustard, ¼ cup brown sugar, and ¼ cup ketchup.
After it’s cooked for 1 hour, partially unwrap the meatloaf, exposing the top of the meatloaf. Brush with the glaze and cook for an additional 15 minutes, or until a thermometer registers 165°F in the center of the loaf.
Remove from the smoker onto a baking sheet. Lightly wrap the meatloaf and let rest for 20 minutes. Then, unwrap the meatloaf, slice and serve.