13 July 2008

Dutch Oven Meatloaf Stuffed Onions


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.