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Big Green Egg Bacon Wrapped Meatloaf
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Cedar Planked Bacon Wrapped Meatloaf on the Big Green Egg

This recipe for Cedar Planked Bacon Wrapped Meatloaf on the Big Green Egg is delicious. The red wine glaze is so good.
Prep Time20 minutes
Cook Time1 hour 20 minutes
Resting Time10 minutes
Total Time1 hour 48 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

  • Soak the Plank: Start by soaking your cedar plank in water for at least one hour before you plan to cook.
  • Setup the BGE: Set up your Big Green Egg for indirect cooking with the convEGGtor and preheat to 350°F.
  • Make the Mix: 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 gently by hand until just combined.
  • Form the Loaf: Form the mixture into a uniform loaf shape on a cutting board. Ensure the loaf is sized to fit comfortably on your cedar plank.
  • Wrap in Bacon: Layer the thinly sliced bacon over the meatloaf, slightly overlapping each piece until the entire surface is covered. Tuck the ends underneath the loaf.
  • Transfer: Remove the cedar plank from the water. Place the meatloaf on top of the plank.
  • The Cook: Place the planked meatloaf into the Big Green Egg. Close the lid and cook undisturbed for one hour.
  • Make the Glaze: While the meatloaf cooks, whisk together the ketchup, red wine, and brown sugar in a small bowl. Set aside.
  • Glaze and Finish: After one hour, brush the red wine glaze generously over the bacon. Close the lid and cook for another 20 minutes, or until the internal temperature reaches 160°F.
  • Rest and Serve: Remove the meatloaf from the Egg and let it rest for 10 minutes. Slice and serve with a glass of Cabernet Sauvignon.