Campfire Meatloaf
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Cook time: 
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Serves: 4-6
You may not think of meatloaf as a dish to make over a campfire, but with some prep ahead and using a plank to cook it directly on the fire, meatloaf can be nearly as convenient as plain ol’ hamburgers. You can get as exotic as you’d like in mixing meats, but remember you need fat to make this recipe work and the meatloaf hold together. We used a combination of ground venison and ground pork sausage, but use any ground meat that provides a 15-20 percent fat content across the mix. Use your remote thermometer to make certain you achieve proper internal temperature for the meat(s) you select.
  • 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. Carefully remove foil and brush meatloaf with glaze. Replace foil and return to indirect heat.
  14. Cook for another 45-50 minutes until internal temp reaches 155° F.
  15. Remove from grill. Keep foil in place and let rest for 10-12 minutes.
  16. Pour or brush on remaining glaze. Garnish with parsley. Slice and serve.
Recipe by 50 Campfires at