CAMPING | DUTCH OVEN
6 – 8 onions, large
8 slices raw bacon
For the meatloaf [can be prepared ahead of time]
1 T. vegetable oil
1/2 - 1 C. onion, finely chopped
1 C. mushrooms, finely chopped
2 cloves garlic, minced
1/2 lb. ground beef
1/4 lb. ground pork
1/2 C. ketchup
1/4 C. barbecue sauce
1/2 C. walnuts, finely chopped
1 T. Dijon mustard
2 T. Worcestershire sauce
3/4 C. fresh breadcrumbs
1 egg, lightly beaten
S + P
1 bunch flat leaf parsley, chopped
Prepare meat mixture. I put all of the above ingredients in a jar at home, except for the meat and chopped onion which I added at the campsite.
Cut onions in half. Hollow them out, cutting up the insides to add to the meat mixture [up to 1 cup]. 
Fill each onion shell and place in Dutch oven making the first layer.
Place 4 strips of bacon on top and then repeat.
Bake with 8 briquettes below and 12 on top until onions are tender [45 – 60 minutes].
We served this with Foil Veggies and our friends added a crisp green bean and cherry tomato salad which was a welcome addition to the richness of the other dishes.
13 July 2008
Dutch Oven Meatloaf Stuffed Onions
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5 comments:
What a great idea. Your pictures are great, too. If you were cooking this in an indoor oven, what temperature would you use?
I've just created a link to this recipe in our newest "Cast Iron Around the Web" at http://www.cookingincastiron.com
I have been absolutely loving your camp-cooking ideas. Keep them coming!
Thanks for the link on your site, which looks great by the way!
The meatloaf recipe will work with a simple 350°F in a regular oven.
Bon appetit!
Thanks for the nice comment, Debbie. We've got at least two more camping trips planned this summer so hopefully we can bust out some more interesting camping fare. Yum.
: )
From a first-hand account (being the salad provider), I can attest that the meatloafs and vegetables were outstanding! Best camping meal I’ve ever had – by a long shot.
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