Campfire Meatloaf
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 Servings
  • Ingredients
  • Glaze:
  • ½ cup ketchup
  • 3 Tbsp. packed dark brown sugar
  • 2 Tbsp. cider vinegar
  • 1 Tbsp. Worcestershire Sauce
  • 1 tsp. yellow mustard
  • Meatloaf:
  • 4 oz. cornbread stuffing mix
  • 1 tsp. chili powder
  • ½ tsp. freshly ground black pepper
  • ½ tsp. ground cumin
  • 1 tsp. olive oil
  • 1 small onion, finely chopped
  • ½ bell pepper, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp. fresh thyme
  • 1 lb. ground beef
  • 1 lb. fresh bulk pork sausage, spiciness to taste
  • ½ cup milk
  • 2 eggs, lightly beaten
  • ¼ cup fresh parsley, minced
  • 1 tsp. salt
  1. Soak Family Griller Plank in water for one hour. Make sure it’s fully submerged the whole time.
  2. At home, mix glaze ingredients. Store in jar in cooler.
  3. At home, use food processor to combine stuffing, chili powder, black pepper, and cumin. Process until finely chopped. Store in 1-gallon zipper-top bag.
  4. Build a campfire to create a good bed of coals that will deliver at least 450° F, or set up zone fire in grill for both direct and indirect heat zones.
  5. Heat olive oil in skillet over medium high heat. Add onion and bell pepper, and cook until onion is soft – about 6-8 minutes – stirring frequently. Add garlic and thyme and cook for 30 seconds.
  6. Allow to cool slightly, then add to zipper top bag with stuffing mixture.
  7. Also to that bag, add meat, milk, eggs, parsley, and salt.
  8. Close the bag and knead carefully until all ingredients are well-mixed.
  9. After plank has soaked at least an hour, remove from water and spray one side lightly with cooking spray.
  10. Pour meat mixture onto oiled plank and mold into a loaf diagonally on plank.
  11. Cover meatloaf and plank with foil so it just laps the edges of plank, but leaves underside exposed to the heat.
  12. When campfire or grill is ready, place the plank over direct heat for 2-3 minutes until bottom begins to smolder.
  13. Move the plank to indirect heat and cook for 15 minutes.
  14. Carefully remove foil and brush meatloaf with glaze. Replace foil and return to indirect heat.
  15. Cook for another 45-50 minutes until internal temp reaches 155° F.
  16. Remove from grill. Keep foil in place and let rest for 10-12 minutes.
  17. Pour or brush on remaining glaze. Garnish with parsley. Slice and serve.
Recipe by 50 Campfires at