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Classic Meatloaf

Source of Recipe

From "The Camp Dutch Oven Cookbook" by Robin Donovan


Recipe Introduction

"This simple version of an American comfort food classic delivers plenty of flavor with just a few ingredients. Serve it with steamed green beans and mashed potatoes for a campsite meal that tastes like the epitome of home cooking. I find that this easy 'meat and potatoes meal' is surprisingly satisfying as a camp dinner."

List of Ingredients

â—¦ 1 tablespoon cooking oil
â—¦ 1 ½ pounds lean ground beef
â—¦ 1 teaspoon kosher salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ ½ onion, finely minced
â—¦ 1 large egg, beaten
â—¦ ½ cup bread crumbs
â—¦ ¾ cup ketchup, divided


Recipe

Coat the bottom of the Dutch oven with the oil. If using tin foil, layer it on the bottom of the Dutch oven and coat with a light layer of oil.

In a large bowl, mix together the beef, salt, pepper, onion, egg, bread crumbs, and ¼ cup of the ketchup. Transfer the mixture to the Dutch oven and form it into a flat, round loaf in the center of the pot with space around the sides. Cover the top of the meatloaf with the remaining ½ cup of ketchup. Cover the pot.

Place the Dutch oven over a bed of 9 hot coals, cover the pot, and place 15 hot coals on the lid. Cook for 45 to 60 minutes, until the meatloaf is cooked through. You'll need to keep coals burning alongside your cooking area so that you can add them as the original coals die out. Remove from the heat and let stand for 5 to 10 minutes before slicing and serving.

Serves 4 to 6


• Camp Hack:
Use leftovers to make sandwiches for lunch the next day.
Serve on whole wheat bread with mayonnaise and lettuce.