Stir the gelatin in to the chicken stock and set aside. (It should hydrate for 15 minutes before being used.)
Mix together the ground black pepper, smoked paprika, parsley, onion powder, garlic powder, and granulated garlic and mix thoroughly.
Add the mixed seasonings to the grated cheese, and toss to combine. The dry seasonings should distribute evenly over the cheese, coating it. Do this in a large bowl. Ideally large enough to hold all of the ingredients.
Beat the eggs with a fork until they are uniform.
Mix together the marmite, tomato paste, soy sauce, liquid smoke, Worcestershire sauce and stir together. Once mixed, stir this liquid mixture in to the gelatin and stock.
Forming the meatloaf
In the large bowl with the cheese and dry seasonings, add the ground chicken, the liquid ingredients, and the beaten eggs.
Use your hands to mix together evenly. Be careful not to over mix though, or you may end up with a tougher meatloaf texture. Once the ingredients are combined evenly, it is mixed enough.
Lay down a piece of foil, and form the meatloaf on it. Shape it roughly into a “meatloaf” shape. It doesn’t have to be perfect.
Bacon Weave (optional)
Weave the bacon on top of the meatloaf in alternating strips.
Cooking the meatloaf
If you are smoking the meatloaf, add some smoke wood to the smoker.
Add the meatloaf to the smoker (or the oven) and cook it until it reaches 165°F. This should take 45 minutes to an hour.
Remove the meatloaf from the smoker (or oven) and allow it to cool for 10 minutes before slicing and serving.