Fe Stomach
New member
I've been wanting to try meatloaf in a DO and with Keltin's encouragement I put one of our recipes to the test. I was going to use Keltin's but by using our old standby I could then compare wall oven to Do using a known quantity. I've posted the recipe here including our glaze, but I actually used Keltin's glaze as I wanted to try it out, and it is good, has a touch more 'bite' than ours and I think I like Keltins better.
And...I wanted to try lining the DO with foil on up about an inch up the sides to save clean-up. That is important to me as I am trying to target recipes suitable for camping. The ingredients can be mixed up in advance and placed in a clean container for transport. I think I'd hold off on mixing the burger and the bread crumbs with the goo until it is ready to go into the oven.
The goo.....
2 eggs
3/4 c milk
1/2 c bread crumbs
2 tlbsp parsley
1/2 teasp salt
1/4 c diced onion
1/2 teasp sage
1/4 cup diced mushrooms...I prefer canned as they are pre-cooked
3-4 lbs ground beef
1 tlbsp A-1
glaze
1/2 c catsup
2 tlbsp brown sugar
1 teasp mustard
Mix the eggs and milk then add the crumbs, sage, parsley, onions, mushrooms, salt, and A-1.
Mix it all up then crank in the ground beef.
Make a ball that won't touch the sides or the lid.
Set the ball, on the trivet, in the foil, into the preheated DO
12" DO 28 briquets 12 bottom, 16 top for 1 1/2 hours, then glaze the loaf and cook an additional 30 min. (2 hrs total)
At Keltins suggestion, I checked the loaf with a meat thermometer to insure it had 170'...it did.
As you can se in the photos, clean-up was the easiest, one wipe with a paper towel and I was done!!! Perfect!!
The two owls were actually here earlier last month, but didn't come back today....
I tried to call them back...
but no matter how much I hooted.....
Keltin matched it with Mashed spuds, gravy and Peas....sounded good to me so I had new potatoes and peas w/garlic toast.
For some reason, the photo showing the done loaf with the glaze didn't upload....RATS!!!
Scotty
And...I wanted to try lining the DO with foil on up about an inch up the sides to save clean-up. That is important to me as I am trying to target recipes suitable for camping. The ingredients can be mixed up in advance and placed in a clean container for transport. I think I'd hold off on mixing the burger and the bread crumbs with the goo until it is ready to go into the oven.
The goo.....
2 eggs
3/4 c milk
1/2 c bread crumbs
2 tlbsp parsley
1/2 teasp salt
1/4 c diced onion
1/2 teasp sage
1/4 cup diced mushrooms...I prefer canned as they are pre-cooked
3-4 lbs ground beef
1 tlbsp A-1
glaze
1/2 c catsup
2 tlbsp brown sugar
1 teasp mustard
Mix the eggs and milk then add the crumbs, sage, parsley, onions, mushrooms, salt, and A-1.
Mix it all up then crank in the ground beef.
Make a ball that won't touch the sides or the lid.
Set the ball, on the trivet, in the foil, into the preheated DO
12" DO 28 briquets 12 bottom, 16 top for 1 1/2 hours, then glaze the loaf and cook an additional 30 min. (2 hrs total)
At Keltins suggestion, I checked the loaf with a meat thermometer to insure it had 170'...it did.
As you can se in the photos, clean-up was the easiest, one wipe with a paper towel and I was done!!! Perfect!!
The two owls were actually here earlier last month, but didn't come back today....
I tried to call them back...
but no matter how much I hooted.....
Keltin matched it with Mashed spuds, gravy and Peas....sounded good to me so I had new potatoes and peas w/garlic toast.
For some reason, the photo showing the done loaf with the glaze didn't upload....RATS!!!
Scotty
Attachments
Last edited:
