This simple Dutch oven meatloaf for camping is easy to prepare and is cooked entirely in your cast iron Dutch oven. It's packed with flavor from simple, everyday ingredients, including tender ground beef, bread crumbs, egg, onion, and a tangy glaze on top.
When I'm at home, my meatloaf recipes get pretty elaborate. There's the pre-cooking of vegetables, then all kinds of "extras", like cheese, multiple types of meat, and a multitude of seasonings. When you're camping, you don't need that kind of fuss, and if I'm being honest, good meatloaf doesn't need a lot of ingredients. (I just like to overcomplicate things!)
I knew that I wanted a simple meatloaf recipe for camping that could be prepared in the Dutch oven and cooked over the fire. I also wanted to eliminate any extra steps that would require more work and dishes, which I try to avoid when camping. Most meatloaf recipes require you to cook the onion before adding it to the meat, to avoid bits of raw, crunchy onion in your finished loaf. I'm happy to report that by grating it raw into the meat mixture, you avoid that entirely, get a pleasant (not raw!) onion flavor in the finished dish and don't have to haul out any extra equipment!
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Why This Recipe is Great for Camping
- It's a hearty and satisfying main dish that is cooked in your cast iron Dutch oven over the fire.
- It's made with simple, everyday ingredients, most of which you'd normally take on a camping trip!
- You can prepare and cook it in under an hour!
Ingredients and Substitutions
- Ground beef--I recommend using lean ground beef (85/15), which will give you a little bit of fat for flavor. Anything fattier will give off too much liquid while cooking and using extra lean may result in a dry meatloaf.
- Milk--You can use any type of milk you like, including non-dairy.
- Bread crumbs--You can use plain or seasoned dry bread crumbs here, or feel free to substitute panko.
How to Make Meatloaf in a Dutch Oven
1. Combine the bread crumbs and milk in a large bowl and let soak for 5 minutes.
2. Add the ground beef, egg, onion, Worcestershire, salt, and pepper, and mix well to combine.
3. Shape the meatloaf mixture into a 5-by-7-inch loaf on a sheet of parchment paper. Lift the paper and transfer it to a Dutch oven.
4. Cook with 8 coals below and 16 on top for 30 minutes.
5. Mix the ketchup, mustard, and Worcestershire sauce together to create a glaze.
6. Brush the glaze on the meatloaf, cover, and continue cooking until the meatloaf is cooked through.
FAQs
For this recipe, I recommend using a 6-to-8-quart Dutch oven. Anything smaller will be too small to hold the meatloaf.
Enjoy your Dutch oven meatloaf with fluffy mashed potatoes and some grilled carrots in foil or a simple green salad tossed with sun-dried tomato vinaigrette on the side.
The meatloaf is done when it reaches 165°F (74°C) on an instant-read thermometer inserted into the center of the meatloaf. Take care to not overcook the meat as it can become dry.
Tips and Troubleshooting
- Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.
- Don't be tempted to slice into your meatloaf immediately. It will fall apart! Let it rest for 10 minutes before cutting and you'll be rewarded with nice even slices.
- Slice any leftover meatloaf and store it in a sealed container in your fridge or cooler for up to 4 days. Rewarm each slice in a skillet or on a griddle until heated through. It makes a great sandwich filling, or can be added to your loaded hash browns or poutine for breakfast!
More Dutch Oven Camping Recipes You'll Love
Recipe
Dutch Oven Meatloaf
Ingredients
For the meatloaf
- ½ cup dried bread crumbs
- ¼ cup milk
- 1 ½ pounds (680 g) lean ground beef
- 1 large egg lightly beaten
- ½ medium onion grated (about ⅓ cup)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon ground black pepper
For the glaze
- ¾ cup ketchup
- 2 tablespoons yellow mustard
- 1 tablespoon Worcestershire sauce
Instructions
Make the meatloaf
- Prepare hot coals or embers for Dutch oven cooking. You'll need to start with 24 coals. They're ready to use when they're glowing and covered in white ash.
- In a large bowl, combine the bread crumbs and the milk and stir together. Let soak for 5 minutes.
- Add the beef, egg, onion, Worcestershire sauce, salt, and pepper and use your hands to mix everything thoroughly.
- Shape the mixture into a 5-by-7-inch rectangle (about 1 ½ inches tall) on a piece of parchment paper. Use the sides of the parchment to lift the meatloaf into the Dutch oven, then cover with the lid.
- Place the Dutch oven in the fire pit and arrange 8 coals below it and 16 on the lid. Cook for 30 minutes. After 15 minutes, begin preparing another batch of coals.
Make the glaze
- While the meatloaf is cooking, mix the ketchup, mustard, and Worcestershire sauce together in a medium bowl.
- After the meatloaf has cooked for 30 minutes, uncover it and brush it all over with the glaze.
- Cover the Dutch oven and arrange a new batch of hot coals (8 on the bottom and 16 on the lid). Cook until the internal temperature of the meatloaf reaches 165°F (74°C) on an instant read thermometer, 15 to 20 minutes more.
- Remove the Dutch oven from the heat. Use the parchment to remove the meatloaf from the pot and let it rest for 10 minutes before slicing and serving.
Notes
- Protect your Dutch oven--Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.
- Let it rest--Don't be tempted to slice into your meatloaf immediately. It will fall apart! Let it rest for 10 minutes before cutting and you'll be rewarded with nice even slices.
- Storage and reheating--Slice any leftover meatloaf and store it in a sealed container in your fridge or cooler for up to 4 days. Rewarm each slice in a skillet or on a griddle until heated through. It makes a great sandwich filling, or can be added to your loaded hash browns or poutine for breakfast!
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