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Bering’s Big Green Egg Bacon Wrapped Meatloaf


  • 1 1/2 LBS. ground beef
  • 3/4 LB. ground pork
  • 1/2 LB. ground veal
  • 1 package bacon
  • 3/4 cup bread crumbs
  • 1/2 cup panko bread crumbs
  • 2 eggs, plus one yolk
  • 1/2 cup buttermilk
  • 1/2 onion chopped
  • 2 cloves garlic, minced
  • Handful of fresh parsley, chopped
  • 2 TSP. dijon mustard
  • 2 TSP. Worshtershire sauce
  • 1 1/4 TSP. salt
  • 1/2 TSP. fine ground pepper
  • 1/2 TSP. dried thyme
  • 1/4 TSP. dried basil


Cooking Concept:

BGE Meatloaf will utilize a couple of different cooking concepts. Your desired cooking temperature should be 350 degrees indirect, allowing wood chips to add a rich smoky flavor to the meatloaf. The bacon will help seal in the moisture, while providing added flavor. Meatloaf will be basted towards the end of the cooking process to add a nice finish.

Food Prep:


  1. Line baking sheet with aluminum foil, spray with cooking spray to coat
  2. Sauté onions and garlic with 1 tablespoon of oil then allow to cool
  3. Add Worshertishire sauce, parsley, salt, pepper, thyme and basil to onion mixture and set aside
  4. Combine eggs, buttermilk, Dijon mustard and lightly whisk together
  5. Combine bread crumbs to egg mixture, let sit for 5 minutes
  6. Add egg and onion mixture to meat; use your hands to combine together
  7. If using bacon, place one end close to where the horizontal edge of the loaf will sit
  8. Place meat on cooking sheet and form a loaf, just covering the edge of the bacon
  9. Apply glaze or BBQ sauce to the loaf
  10. Drape bacon over the top of the loaf and tuck underneath the other side

BBQ Items:


  • Hickory wood or other wood chips.
  • Meat thermometer or iGrill mini/pro or other monitoring device will work
  • Instant Read Thermometer if not using remote monitoring device
  • BBQ sauce or your favorite glaze (See glaze recipe below)


  1. Soak Wood Chips for about 15 minutes.
  2. Place Wood Chips in center of aluminum foil, then wrap.
  3. Poke holes on top of the Aluminum Foil (about 10-15).

Glaze: You can utilize any glaze or BBQ sauce, even basic ketchup will work. A quick glaze recipe should include ketchup, cider vinegar and sugar.

½ cup ketchup, 2 tablespoons cider vinegar, tablespoon light brown sugar or granulated sugar, plus 1/2 teaspoon molasses (optional). Whisk together.

BGE Setup:

  1. Fill BGE with charcoal and form pyramid
  2. With Vents wide open on bottom and top, light fire and after about 5-10 minutes, use your ash tool to stir the charcoal up
    1. This will help the fire spread quicker
  3. Place smoke poach on charcoal if using
  4. Place plate setter (legs up) for indirect cooking
  5. Place grill on plate setter
  6. Close lid and leave vents open until temperature reaches 350 degrees
  7. Place meatloaf on the grill, insert meat thermometer or igrill probe to deepest part of meatloaf (insert from the open end where the bacon isn’t covering the loaf)
    1. Close the vents enough to maintain temperature of 350 degrees
  8. When your probe reaches 150 Degrees, open the BGE and apply BBQ sauce, or glaze directly on the bacon
  9. When your probe reaches 160 degrees on the meatloaf, it’s done
  10. Let meatloaf sit for 15-20 minutes before serving

TIP: Make sure to give your meatloaf time to sit once you pull it off the grill.

Grilling time can vary, but your meatloaf should take about 40-50 Minutes.

Finished Temperature is 160 Degrees.

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