Perfect make-ahead camping food!
Basically, it’s a huge meatball, stuffed in and onion and surrounded by bacon!
Mix 1 lb ground beef, 1/4 cup bread crumbs, 1/4 c Parmesan (the inexpensive finely ground is perfect for this. It’s really more of a binder than anything else), 1/4 cup ketchup, 1 teaspoon each soy sauce, Worcestershire sauce, onion powder, garlic powder, chili powder, and powdered beef bullion.
Sadly, the only way I have found to really mix this right is…use your hands. Of course wash well before, and REALLY well after.
Cut your onions in half (I used Vidalia) and use the outermost layers.
Make a big ole meatball and pop it in there.
Wrap the other side with onion.
Then wrap bacon, bacon…
And more bacon. I used 3 on each meatball.
Wrap with aluminum foil (I used heavy duty, if you don’t have that, you may want to double wrap to keep all the delicious juices in.
Cooked over a campfire. You can also put these directly in the campfire (I alternated). We cooked ours for about 45 minutes, but of course that depends on how hot your fire is. I would err on the side of overcooking. There’s plenty of fat to keep these from drying out.
Smear with BBQ sauce, and you’re done!
Onion Meatloaf Campfire Bombs
- 1 LB ground beef
- 1/4 cup breadcrumbs
- 1/4 cup Parmesan Cheese
- 1/4 cup ketchup
- 2 eggs
- 1 tsp powdered beef bullion can be replaced by salt
- 1 tsp onion powder
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp chili powder
- 2 very large onions
- 18 slices bacon
- 1/2 cup BBQ sauce
- Mix the first 11 ingredients (everything but the onions, bacon, and BBQ sauce!) in a bowl. Slice onions in half and using the larger outer portions, surround a large meatball of the combined ground beef mix. I suppose you could also use the smaller inside of the onion to make smaller ones, but it starts to become a lot of onion! Wrap each with 3 slices of bacon, and wrap in aluminum foil. Cook over and in campfire until done, about 45 minutes depending on how hot your fire is. You can also bake in an oven at 425 for about 40 minutes. Internal temperature should be 165 degrees or above. Cover with BBQ sauce and cook for several more minutes to warm and brown the sauce.