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Big Green Egg Bacon Wrapped Meatloaf
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Big Green Egg Bacon Wrapped Meatloaf

This recipe for Big Green Egg Bacon Wrapped Meatloaf is delicious. The red wine glaze is so good.
Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 35 minutes
Course: Main Course
Cuisine: American
Keyword: Big Green Egg, Meatloaf, Red Wine, Smoked
Servings: 4 people

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.