BACON-WRAPPED SIRLOIN MEATLOAF SMOKED ON THE BIG GREEN EGG
A Chef Troy Exclusive!  A unique Big Green Egg take on a classic comfort food!
We'd love to see pictures or hear about your experience with any of Chef Troy's recipes!

What you'll need:

• 2 Pounds - Ground Sirloin
• 2 Tablespoons - Olive Oil
• ½ Cup - Onion - fine dice
• 2 Cloves - Garlic - fine dice
• ¼ Cup - Red Bell Pepper - fine dice
• 2 each - Eggs
• ¼ Cup - Ketchup
• 2 Tablespoons - Mustard
• 1 Tablespoon - Hot Sauce
• 1 Tablespoon - Worcestershire Sauce
• 1 Cup - Panko Bread Crumbs
• 1 Tablespoon - Chef Troy’s Spice Mix-or your favorite
• 16 Slices - Bacon
• To Taste - Chef Troy’s Back Rub-or your favorite

Directions

1. Light Big Green Egg, fit with plate setter, legs up, place drip pan with water on top and add cooking grate.
2. Pre-heat BGE to 375 degrees and soak wood chips.
3. Warm oil in pan over medium heat and add onion, garlic and pepper.
4. Cook until softened, stirring frequently, about 2 minutes, set aside to cool slightly.
5. Crack eggs in a mixing bowl, whisk to combine.
6. Add ketchups, mustard, hot sauce, Worcestershire, bread crumbs and spice mix and whisk to combine.
7. Add sirloin and onion mixture and mix until well incorporated.
8. Lay bacon sliced (vertically) on a cutting board (over lapping), about 15 inches in length.
9. Form the meat mixture into a round loaf the same length as the bacon and place on top (horizontally).
10. Fold over bacon so ends touch, wrapping the loaf completely with bacon.
11. Season and roll the loaf in back rub to season the bacon.
12. Throw a hand full of wood chips on the fire.
13. Place loaf on BGE over drip-pan and close the lid.
14. Cook for 30 minutes, roll loaf over and close lid.
15. Cook until bacon is crispy and loaf is cooked through, about 20 to 30 minutes.
16. Remove, let rest for 10 minutes, slice into rounds and serve.