I prefer a traditional loaf, one made with sauteed aromatics, finely ground bread crumbs, ketchup or milk, eggs and two or three ground meats. Baking the meatloaf in a camp-style Dutch oven lets you enjoy a good meal in camp. If desired, you can mix the meat in the home kitchen, shape it into a round loaf and place in the ice chest for the trip to the campground.
|Mold the meat mixture into a seven- to eight-inch round inside the 12-inch camp-style Dutch oven. If desired, shape it into a traditional rectangular loaf.|
|Many meatloaf recipes instruct you to brush the glaze on in the last 20 to 30 minutes of baking to avoid burning. I find that the moist environment in the Dutch renders this step unnecessary. Brush the glaze on the uncooked meatloaf.|
|Asparagus sauteed in butter and garlic and mashed Klondike Rose potatoes were served alongside Dutch oven meatloaf.|
Most recipes (including this one) instruct you to avoid over-mixing the meatloaf. While giving the loaf a thorough mix is essential, mixing it longer than needed will yield a tough loaf. Mix the loaf just to the point where each ingredient is developed into a smooth texture. This will help the load hold together.
1 tablespoon olive oil
1/2 cup onion, finely chopped
1/2 cup carrot, finely grated
3 cloves garlic, minced
1 pound ground beef
1 pound ground pork
1/3 cup bread crumbs
1/2 cup ketchup
2 large eggs, lightly whipped
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
Pinch cayenne pepper (optional)
1/4 cup ketchup
2 tablespoons packed brown sugar
1 teaspoon prepared mustard
1/2 teaspoon Worcestershire sauce
Pre-heat a 12-inch camp-style Dutch oven over a bed of charcoal briquettes or camp burner. Pour in olive oil. Add onion, carrot and garlic. Saute until onions are translucent. Do not brown vegetables. Place vegetables in a medium bowl and cool slightly. Wipe Dutch oven with paper towel.
Add beef, pork, bread crumbs, ketchup, eggs, salt, pepper and cayenne to bowl with vegetables. Mix with your hands, until thoroughly blended. Do not over mix. Mold meat mixture into a round, about 7 to 8 inches in diameter. Place into a 12-inch camp-style Dutch oven.
Combine glaze ingredients in a small bowl. Brush glaze over meat loaf. Place lid on oven. Bake with coals for 350 degrees (approximately 8 charcoal briquettes under oven and 16 to 20 on lid) about 60 minutes, or until internal temperature reaches 165 degrees. Rest 10 minutes before slicing.