Campfire Dutch Oven Meatloaf Sandwiches (Serves 4)

Nothing says comfort at camp quite like a thick slice of meatloaf tucked between fresh bread. This rustic version bakes directly in your Dutch oven over an open fire — simple ingredients, smoky flavor, and that unmistakable campfire satisfaction.

Ingredients

Meatloaf

• 1 lb ground beef (80/20 blend)
• ½ lb ground pork (optional, adds juiciness)
• 1 small onion, finely diced
• ½ cup breadcrumbs or crushed crackers
• 1 egg
• ¼ cup milk
• 2 tbsp ketchup (plus more for topping)
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder

Optional glaze topping:

• ¼ cup ketchup
• 1 tbsp brown sugar
• 1 tsp yellow mustard

Instructions

1. Prep the fire:
   Build a medium campfire and let it burn down to glowing coals. You’ll want enough to place some beneath and on top of your Dutch oven.
2. Mix:
   In a large bowl, gently combine all meatloaf ingredients until evenly mixed. Avoid overworking the meat—it keeps the loaf tender.
3. Shape:
   Line the bottom of a 10–12” Dutch oven with parchment paper or a thin layer of foil for easier cleanup. Shape the meat mixture into a loaf and center it in the pot.
4. Top:
   Mix the glaze ingredients and spread across the top if desired.
5. Bake:
   • Place 6–8 coals beneath the Dutch oven and 10–12 coals on the lid.
   • Cook for 45–55 minutes, rotating the lid and oven halfway through for even heat.
   • The meatloaf is ready when internal temperature reaches 160°F (71°C).
6. Rest:
   Remove from the fire and let rest about 10 minutes before slicing.

Assemble the Sandwiches

Use thick slices of your fresh-baked camp bread (see separate recipe).

Layer it up:

• Warm meatloaf slices
• Butter, mayo, or ketchup base
• Add-ons for flavor adventure:
  • 🍳 Fried Egg – hearty breakfast version
  • 🧀 Melted Cheese – cheddar, pepper jack, or Swiss
  • 🍇 Grape Jelly – old-school sweet-and-savory twist
  • 🥓 Bacon Strips – campfire classic
  • 🧅 Caramelized Onions or Mushrooms – for gourmet flair

Wrap in foil and warm near the fire for a minute to melt everything together and pick up that smoky finish.

Pro Tip

Line the bottom of your Dutch oven with thick onion slices or a metal trivet to keep the meatloaf off direct heat—this prevents burning and infuses a light sweetness.

Coal Count Basics

• 350°F equivalent: About 15 coals total (⅓ under, ⅔ on top)
• 375°F equivalent: 18 coals total (6 under, 12 on top)
• 400°F equivalent: 21 coals total (7 under, 14 on top)

Tips for Success

• Rotate the oven and lid every 15–20 minutes to prevent hot spots.
• Add a few fresh coals halfway through longer bakes.
• Always lift the lid slowly—campfire ash likes to sneak inside!