A family favorite with added flavors.
Set the EGG for indirect cooking, with the convEGGtor, at 350°F/177°C.
In a cast iron skillet, cook the onion, carrot and bell pepper until soft, about 15 minutes. Add the garlic and cook for another 2 minutes and remove from the EGG.
Combine the ground meat with the eggs, breadcrumbs, 2 tbsp of Worcestershire, wine, herbs, and cooled vegetables. Prepare a loaf pan and place meat inside. Mix together the ketchup, mustard and the rest of the Worcestershire together and set aside.
Cook meatloaf for an hour or until the meat reaches an internal temperature of 155°F/69°C. Spread the ketchup mixture on top, then cook for an additional 10 minutes. Remove from the EGG and serve immediately.