Meatloaf under sliced potatoes
Serves six • Allow approximately 90–120 minutes including coals and resting
2¼ lb ground beef; 1½ eggs; ¾ cup breadcrumbs; ⅜ cup milk
⅜ lb finely diced onion; ¾ tsp salt; ⅜ tsp black pepper; ¾ tsp garlic powder
½ cup ketchup, divided; 1½ tbsp brown sugar
2¼ lb potatoes sliced about ⅛ inch thick; 1½ tbsp cooking oil; extra salt and pepper to taste
Egg allocation: Beat 3 eggs together and divide evenly between the two patrols. Each patrol receives half of the mixture.
1. Prepare a 12-inch, approximately 6-quart camp Dutch oven for about 350°F. Start with 8 briquettes beneath and 16 above; adjust for conditions.
2. Gently mix beef, eggs, breadcrumbs, milk, onion, seasonings, and 3 tbsp ketchup. Shape into two low loaves, about 1½ inches thick, leaving space around them.
3. Mix remaining ketchup with brown sugar and spread over meat. Toss potatoes with oil and seasonings; arrange loosely over and around loaves.
4. Cover and bake, checking after 60 minutes. Allow roughly 75–90 minutes, replacing coals and rotating the oven and lid as needed.
5. Check the center of both loaves: ground beef must reach 160°F and potatoes must be fork-tender. Rest meat 10 minutes. If potatoes need longer, transfer cooked meat to a clean covered platter and finish potatoes.
Equipment: Dutch oven and coal tools, skillet with lid, grate, mixing bowl, knife, boards, spatula, measuring tools, thermometer, and clean serving platter.