1. Preheat your oven to 425 degrees Fahrenheit.
2. In a large mixing bowl, use your (freshly cleaned) hands to combine the lean ground beef, bread crumbs, eggs, milk, onion, salt, pepper, garlic powder, and 1 cup of mesquite BBQ sauce. Mix and blend together until thoroughly combined.
3. Slice the tops and bottoms off the onions, cut them in half and peel off the outer dry skin layers. Separate the onion halves and lay them open on a large baking dish. remove the interiors of the onions, leaving just about a 1/2″ thick “cup” shape of the larger outer layers of the onion halves.
4. Now form the meatloaf stuffing into 8 equal sized balls. Nestle a meatball into 8 of the onion halves. Place the 8 remaining onion halves over the nestled meatballs.
5. Carefully pick each stuffed onion up and wrap each of the “bombs” with 3 to 4 slices of bacon. Wrap them around in such a way that they overlap a bit, with the last slice applied around the center. Then secure the slices in place with the wooden skewers. (Note: an alternative – and easier – method is to secure each bacon strip with its own toothpick)
6. Pop the baking dish in the oven and bake for approximately 40 minutes, or until the internal temperatures reach 165 degrees.
7. Now slather on some more BBQ sauce all over them, and bake another 5 minutes.
8. Serve your Bacon Wrapped Onion Bombs while nice and hot, fresh out of the oven.

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