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Are you looking for the best meatloaf recipe for your Big Green Egg? Well, you’ve come to the right place. This recipe is easy and packed with amazing flavors. You will love the red wine glaze that goes on at the end. Now sit back, grab a glass of your favorite cabernet sauvignon, and enjoy this post for Big Green Egg Bacon Wrapped Meatloaf.
Big Green Egg Bacon Wrapped Meatloaf
Start by soaking a cedar plank in water an hour before you plan to cook your meatloaf.
Next setup your Big Green Egg for indirect cooking and preheat to 350°F. While the Big Green Egg is preheating make your meatloaf.
In a large mixing bowl add the ground beef, red wine, breadcrumbs, chopped onion, garlic, milk, eggs, Worcestershire sauce, Dijon mustard, salt, black pepper, and smoked paprika.
Mix it all together and when combined form the mixture into a loaf placed on top of a cutting board.
Now take out the pack of thinly sliced bacon and start layering pieces on to the meatloaf slightly overlapping each piece so the surface of the meatloaf is covered.
Next, take the cedar plank out of the water and place it on top of a baking sheet (or anything you have on hand to transport the meatloaf to the Big Green Egg).
Next, place the bacon wrapped meatloaf on top of the soaked plank. Maker sure to tuck the strips of bacon under the meatloaf so it is wrapped tightly after the moved to the plank.
Take the bacon wrapped meatloaf to the preheated Big Green Egg and place it inside. Close the lid and let the meatloaf cook undisturbed for an hour.
While the meatloaf is cooking make the red wine glaze. In a small bowl place 1/4 cup ketchup, 2 tbsp red wine (I am using Federalist Cabernet Sauvignon), and 1 tbsp brown sugar. Mix this well and set to the side.
After an hour check your meatloaf cooking inside the Big Green Egg. The bacon should be nicely browned and close to being done. Brush the red wine glaze all over the bacon wrapped meatloaf. Close the lid and let it cook another 20 minutes.
When the sauce is set and the meatloaf measures 160°F internally, it is time to pull the meatloaf and let it rest 10 minutes.
After the meatloaf has rested, slice and serve with a nice glass of that cabernet sauvignon.
Big Green Egg Bacon Wrapped Meatloaf
Equipment
- 1 cedar plank soaked
Ingredients
Meatloaf
- 2 pounds ground beef
- 1/2 cup red wine, cabernet sauvignon
- 1/2 cup bread crumbs
- 1/2 cup yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup milk
- 2 eggs, beaten
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 12-16 thinly sliced bacon
Red Wine Glaze
- 1/4 cup ketchup
- 2 tbsp red wine, cabernet sauvignon
- 1 tbsp brown sugar
Instructions
- Start by soaking the cedar plank in water for an hour while you preheat your @biggreenegg to 350°F setup for indirect cooking.
- In a large bowl, combine the ground beef, breadcrumbs, Cabernet Sauvignon, chopped onion, minced garlic, eggs, milk, Worcestershire sauce, Dijon mustard, salt, pepper, and paprika. Mix well.
- Next, form the mixture into a loaf shape then wrap with the bacon slices, tucking the ends underneath to secure. Place the bacon-wrapped meatloaf on the soaked cedar plank.
- Now, place the cedar plank on the Big Green Egg and cook for about 1 hour.
- In a small bowl, mix 1/4 cup ketchup, 2 tbsp Cabernet Sauvignon wine, and 1 tbsp brown sugar until well combined.
- After the meatloaf has cooked for 1 hour, brush the glaze over the top. Continue cooking for another 15-20 minutes, or until the internal temperature of the meatloaf reaches 160°F and the bacon is crispy.
- Remove the cedar plank with the meatloaf from the Big Green Egg and let it rest for 10 minutes before slicing.
Nutrition information is automatically calculated, so should only be used as an approximation.
