Cedar Plank Bacon Wrapped Meatloaf
This was a fun recipe to create! I took my mother’s base recipe for meatloaf and mixed it up with some new ingredients for a modern approach. Wrapped in bacon and cooked on a cedar plank, it adds a delightful kiss of smoke flavor. I hope your family will love this recipe as much as mine does.
Servings: 8 people
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
Enjoy this smoky, bacon-wrapped twist on a classic meatloaf, enhanced with the unique cooking capabilities of the Big Green Egg!