• Sarah Tucker

Teardrop Camp meatloaf

Meatloaf can be a simple but tasty, Autumn camping meal, hearty and delicious. Who doesn’t love a serving of your favorite, yummy potatoes to go with the meatloaf? This recipe can be made in a cast iron loaf pan over a camp fire or standard loaf pan in the oven.


Serves 4 – 6

· 1 onion – diced

· 2 cloves of garlic, chopped

· ¼ c extra virgin oil or butter

· 1 cup bread or cracker crumbs

· 1 pound each ground beef and pork*

· ½ cup broth

· ¼ cup fresh parsley, minced

· ½ teaspoon thyme

· Salt and ground pepper to taste

Variations:

· Add bell peppers, red or green

· Substitute pork sausage for more flavor

· 1 tablespoon yellow or Dijon mustard

· Chili powder or smoked paprika


Glaze:

· ½ c ketchup

· 2 tablespoon cider vinegar

· 1 tablespoon honey or brown sugar

· Optional: 1 tsp hot sauce


Prepare before leaving home:

· Measure dry ingredients, crumbs mix and seasonings, place in plastic zip lock bag – label

· Combine ground meats, place in plastic zip lock bags – label

· Chop vegetables, place in plastic zip lock bags – label

· Place broth in jar

· Mix ingredients for glaze, place in jar

· Refrigerate in ice chest or cooler

· Pack heavy-duty aluminum foil

In camp

Coat the bottom of the loaf pan with either olive oil or melted butter. Add the onion and garlic or peppers, stir and cook for about 5 minutes over low heat on the campfire or stove top. Add mushrooms if included and cook until their liquid evaporates turning frequently with spatula to prevent burning, cooking 10 minutes. Cool. Mix meat mixture, crumbs seasoning and combine with eggs and broth in a bowl or large plastic bag. Mix meatloaf together to thoroughly combine. Transfer mixture into the loaf pan. Combine ingredients for glaze in sauce pan and simmer until glaze begins to bubble.


On the campfire –

Prepare the fire in time to provide coals for cooking the meatloaf. Cover the cast iron loaf pan with heavy-duty foil. Place the loaf pan on a grate over indirect heat from the coals of the campfire, keep the heat low – adding coals or wood if needed. Cook for 15 minutes – 20 minutes over indirect heat, no flame. Remove aluminum foil, apply single layer of glaze, replace foil and return to indirect heat. Cook for another 45 or 55 minutes until the internal temperature is 160°. Remove the loaf pan from heat and let rest with foil on for 10 – 12 additional minutes.


In the oven –

Preheat oven to 350°. Place the standard loaf covered with heavy-duty foil in the preheated oven for 15 minutes – 20 minutes. Apply single layer of glaze. Bake uncovered in the oven for 1 hour until the internal temperature is 160°. Place pan under broiler if additional time is needed for the glaze to bubble. Remove the loaf pan from heat and let rest with foil on for 10 – 12 additional minutes.

Slice and serve remaining glaze on the side. Corn on the cob or potatoes make a great side for lunch or dinner. the burner low. Follow instructions.

Serve with breakfast or as a side to lunch or dinner.

Marilyn McCray is a published author of a cookbook titled Canning, Pickling and Freezing with Irma Harding, the International Harvester’s fictional spokesperson. Marilyn and her partner, Jim Kerkhoff, travel in a beautiful teardrop to promote the book and she has graciously agreed to share some recipes with us in a regular column. Be sure to check out her book at teardroptrail.com/equipment-and-supplies/


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