Got a little creative with meatloaf at Cafe Mi Casa today and here’s how what was going to be a basic meatloaf on the Big Green Egg turned into something special.


  • 1 1/2 pounds of ground chuck
  • 1 pound ground pork
  • 2 eggs
  • 2 tablespoons yellow mustard
  • 2 tablespoons steak sauce
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced onion
  • 1/3 cup crumbled cooked bacon
  • 1/3 cup bleu cheese crumbles
  • 1/4 cup of bacon jam
  • 1 pack applewood smoked bacon


  • mix all raw ingredients in a large bowl and form into a “log” and let rest for 10 minutes.
  • get your grill set up for indirect heat and bring it up to 300 degrees
  • brush the meatloaf with the bacon jam and then wrap it in the slices of applewood smoked bacon
  • transfer the meatloaf into the grill and cook until the internal temperature is 165 degrees, brushing with your favorite BBQ sauce a couple times
  • after the meatloaf reaches the target temp, remove and let it rest for 20-30 minutes before you slice it