Meatloaf in the Dutch Oven from Outdoorkochen

Ingredients for 4 servings:

• 1 kg minced meat, mixed
• 3 rolls, stale or soaked oat flakes
• 4 m.-sized onion(s)
• 4 medium-sized red bell peppers can be omitted
• 3 m.-sized eggs
• 3 tbsp mustard, medium hot
• 2 tbsp paprika powder, sweet
• 2 tbsp herbs de Provence or a mixture of your choice
• salt and pepper
• e.g. ghee or butter or oil for sautéing
• e.g. breadcrumbs
• e.g. cheese or ham, fried onions, corn, pickles, boiled eggs, …

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Mock hare. Successfully cooked several times for kids at camp. Also oven-safe.

Cut the rolls into cubes and soak in water, then squeeze out excess moisture. Dice the onions and bell peppers and sauté in the Dutch oven with your chosen fat. Let cool slightly. Mix all ingredients, except the breadcrumbs, thoroughly. If the meatloaf is too moist, add some breadcrumbs. Grease the Dutch oven and sprinkle with breadcrumbs. Shape the meatloaf into a loaf and place it in the Dutch oven. Preheat the Dutch oven to approximately 180–190°C (350–375°F) and cook the roast for approximately 1 hour. It should reach an internal temperature of 75°C (167°F). Cooking times may vary depending on the weather and the quality of the coal. A precise amount of coal cannot be specified here, as this varies depending on the size of the Dutch oven. The roast can, of course, also be prepared in the oven. If you prefer something spicier, you can use fried onions or other ingredients instead of sauteed onions. You can choose from the list of variations. Seasoned cheese cubes, such as cave or mountain cheese, also taste very good.