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Cooking meatloaf just got a smoky upgrade with this irresistible recipe. By blending the comforting flavors of a family classic with the bold touch of bacon and a hint of cedar smoke, you’ll elevate your backyard BBQ game to a whole new level. Whether you’re a seasoned Big Green Egg user or just exploring its potential, this dish showcases why it’s perfect for creating rich, smoky flavors with ease. Get ready to impress your guests with the ultimate Big Green Egg Cedar Plank Bacon Wrapped Meatloaf!
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Why Use a Cedar Plank for Meatloaf?
This recipe for BIg Green Egg Cedar Plank Bacon Wrapped Meatloaf features a cedar plank for smoky flavor. Cooking on a cedar plank adds a unique layer of flavor to your meatloaf. The steam created from the soaked wood infuses the beef with a subtle smoky aroma while preventing the meatloaf from sticking to the grill. This method transforms a classic comfort food into a gourmet dish that’s perfect for backyard gatherings.
Preparing the Big Green Egg for Perfection
The Big Green Egg is a game-changer for cooking meatloaf. To start, set up your Egg for indirect cooking by inserting the convEGGtor (plate setter) and preheating it to 350°F. Using lump charcoal provides consistent heat and enhances the overall flavor. For an added smoky punch, toss in some wood chips or chunks alongside the cedar plank.
Building Layers of Flavor
This recipe starts with a flavorful onion mixture that combines sautéed onion, garlic, and water chestnuts for a satisfying crunch. Seasoned with chili powder, oregano, and cumin, it forms the aromatic base for the meatloaf. Mixing this with sharp cheddar, Parmesan, and perfectly seasoned ground beef ensures every bite is packed with flavor. Wrapping the loaf in thick-cut bacon not only enhances the taste but also keeps the meat juicy as it cooks.
Cedar Plank Cooking Made Easy
Soaking the cedar plank for at least 30 minutes is essential to prevent burning and create the gentle, smoky flavor that sets this recipe apart. Preheat one side of the plank on the Egg before placing the meatloaf on top. This extra step ensures even cooking and helps the meatloaf absorb the woody essence of the cedar.
The Perfect Finish
After cooking the bacon-wrapped meatloaf on the cedar plank for 50 minutes, the final touch is brushing on your favorite BBQ sauce. This adds a sticky-sweet glaze that caramelizes beautifully during the last 10 minutes of cooking. The result is a glossy, smoky masterpiece that’s as visually stunning as it is delicious.
Rest, Slice, and Enjoy
Once the meatloaf reaches an internal temperature of 160°F, remove it from the Egg and let it rest for 10 minutes. This step is crucial, as it allows the juices to redistribute, ensuring every slice is moist and flavorful. Serve your Big Green Egg Cedar Plank Bacon Wrapped Meatloaf with your favorite sides, and watch it disappear from the table!
Cedar Plank Bacon Wrapped Meatloaf
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- ¼ cup diced water chestnuts
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 pounds ground beef
- 1 cup shredded sharp cheddar cheese
- ¼ cup shredded Parmesan cheese
- ½ cup flour
- 2 eggs
- 1 tablespoon low-sodium soy sauce
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 6-8 slices of thick-cut bacon
- ½ cup BBQ sauce
Instructions
- Prepare the Big Green Egg: Set up your Big Green Egg for indirect cooking by placing the convEGGtor (plate setter) in the grill. Preheat the Egg to 350°F, stabilizing the temperature with the top and bottom vents. Use lump charcoal for fuel and add a few wood chips or chunks for additional smoky flavor if desired.
- Prepare the Cedar Plank: Soak the cedar plank in water for at least 30 minutes. This prevents it from burning and helps create steam to infuse the meatloaf with smoky flavor. Before placing the meatloaf on the plank, preheat one side of the cedar plank on the Egg for about 10 minutes. This will be the side the meatloaf rests on.
- Prepare the Onion Mixture: Heat olive oil in a skillet over medium heat. Sauté the onion, water chestnuts, and garlic for 2-3 minutes until fragrant. Stir in oregano, chili powder, and cumin, then set aside to cool.
- Mix Ingredients: In a large mixing bowl, combine the ground beef, cheddar cheese, Parmesan cheese, flour, eggs, soy sauce, salt, and pepper. Add the cooled onion mixture and mix until well combined.
- Assemble the Meatloaf: Shape the beef mixture into a loaf and wrap it with the slices of bacon. Place the meatloaf on the preheated cedar plank.
- Cook on the Big Green Egg: Place the cedar plank with the meatloaf directly on the grill grate. Close the dome and cook for 50 minutes, maintaining a steady temperature of 350°F. After 50 minutes, brush the BBQ sauce over the top of the bacon-wrapped meatloaf and continue cooking for another 10 minutes, or until the internal temperature of the meatloaf reaches 160°F.
- Rest and Serve: Carefully remove the cedar plank with the meatloaf from the Egg. Let it rest for 10 minutes before slicing and serving. The resting period allows the juices to redistribute for a moist and flavorful dish.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
