Cheffing-It-Up: Campfire Meatloaf!

It’s great when you can take a classic meal and put a little twist on it on the road. So for today, we’re going to Chef-It-Up with Campfire Meatloaf! That’s right meatloaf done on the grill outside and in this case, right before the rain came down. We’ll add in some smashed garlic basil potatoes and for a drink, “poor mans Sangria.”

You ready? Let’s do this:

Recipe:

Ingredients – Ground beef, potatoes, onions, green peppers, celery, whole wheat bread, bacon, olive oil, basil, sour cream, watermelon, lemon, nectarine, egg, milk, butter, flour, red wine, ginger ale

Spices – rosemary salt, pepper, rosemary, turmeric, minced garlic, garlic powder, parmesan cheese

First, take 1 pound of ground beef and combine with 2 1/2 tablespoons of chopped: celery, green peppers, onions. 1 and 1/2 slices of toasted whole wheat bread, crumbled up. Add in one egg and then your spices: 1 tablespoon each of: turmeric, rosemary, basil, oregano minced garlic, ketchup, and parmesan cheese. Then a teaspoon of salt, pepper, garlic powder. Mix all together. 

Next, line an olive oiled greased cast iron skillet with 4-5 pieces of bacon and then place your meatloaf mixture on top, padding it down.  Cover and place on the grill for 10-15 minutes on the lower/hotter part of the grill. Check on the meatloaf and if it looks like it’s cooking through, remove cover and place on a cooler part of the grill and finish off until golden brown, another 7-15 minutes.

While your meatloaf is cooking, take cubed potatoes and bring to a boil in some salted water. Once the water comes to a boil, check the potatoes so they are folk soft and remove most of the water, leaving just about a tablespoon full of water in the pot with the potatoes.

Once most of the water is removed, add in a tablespoon of butter, two tablespoons of milk, two tablespoons of chopped basil, a tablespoon of minced garlic and a teaspoon of salt and pepper. Smash down until you have them at the consistency you want. Finish with a teaspoon of parmesan cheese and a tablespoon of sour cream.

Remove the meatloaf from the pan, flip over and let rest. Take the pan and the residual oil, add in in some flour, about a tablespoon or a little more to build a rue. Add in two tablespoons of whole milk and stir. Towards the end of your gravy, throw in two teaspoons of sour cream.

Now earlier, about two hours before starting your dinner, combine: chopped up watermelon, nectarines and lemon, in a container, with 2-3 teaspoons of sugar and a cup of red wine and let soak. This will be the base of your, “Poor mans Sangria.”

Time to plate everything up. Cut up your meatloaf and lay it over a bed of the smashed garlic basil potatoes. Cover with your gravy.

Take your fruit and a little of the red wine mixture, poor in an iced glass and fill up with ginger ale to complete your sangria.

And there you have it! A nice twist on a traditional meal that will fill you up and make you smile!

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Stephen Foster Folk Culture State Park

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