Camping Recipe

If you’re looking for a filling meal packed with veggies, this meatloaf with veggies foil packets is an excellent camping recipe for your next vacation. Below will show you how to make turkey meatloaf that is juicy and perfect for slicing, alongside roasted veggies that you want to come back for over and over again. Get the full camping recipe below.

Ingredients

Recipe adapted from one on SkinnyTaste.com

2 medium ears of corn
1 small red bell pepper
3/4 cup frozen lima beans
1 large shallot
1 tablespoon olive oil
3/4 tsp kosher salt
fresh black pepper, to taste
1 pound 93% ground turkey
1/3 cup quick-cooking oatmeal
6 tbsp Kansas City style, barbecue sauce,
½ a small onion
1 large egg
1 tsp dried marjoram
3/4 tsp kosher salt

Instructions:

Wash and dry all of your produce
Preheat your grill to high heat, preferably covered. If you’re using the campfire, be sure to build a strong fire under the grill grate.
Prepare four large squares of aluminum foil and set aside.
Slice the kernels from the ears of corn, dice the red pepper, the onion, and the shallot.
In a small bowl, combine the corn, red pepper, lima beans, shallot, half of the diced onion, a tablespoon of olive oil, and 3/4 teaspoon of kosher salt. Toss to coat and add fresh ground black pepper to taste.
Divide the veggie mix from step five among the four aluminum foil squares placing the veggies in the center.
In a large bowl, combine the ground turkey oatmeal, half the barbecue sauce, the remaining onion, one egg, a teaspoon of dried marjoram, and 3/4 teaspoon of salt. Using your hands, combine until all the ingredients are thoroughly mixed.
Divide the meat mixture into four equal portions and form patties or loaves with each of the four servings.
Place them on top of the veggies in the center of the foil packets and brush top generously with barbecue sauce.
Close the foil packets by bringing up the sides until the ends meet at the top, and double-fold the ends to create a dome over the meat and veggies. Double-fold both shortens to seal the packet tight so that no steam will escape while cooking.
Placed the packets over the grill and close the lid to keep the temperature high. Cook for 10 minutes and then move the packets to indirect heat to cook for another 20 to 25 minutes until the meatloaf is cooked through and reaches about 165°F in the center.
Once you’ve removed the packets from the grill, serve hot with more barbecue sauce.