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Meatloaf Stuffed Onions
Baked Or Over The Campfire Coals!
Meatloaf Stuffed Onions Recipe
An Unusual Family Treat
More often we are inclined to stuff onions into our meatloaf mix, rather than stuffing a meatloaf into our onions. But, this is exactly what we are going to do in this easy oven or campfire baked recipe! A simple group of ingredients include, a pound of hamburger, an egg, precooked rice, seasonings, and a few onions, and really not much more than that. At home or out on the camping trail, this budget friendly recipe is flavorful, filling, and a real kick to make and eat!
Meatloaf Stuffed Onion
Stuffed Onion Cook Time
Stuffed Onion Ingredients
- 1 pound hamburger or vegetarian ground meat substitute, (80/20% ground beef will stay juicy -- add 2 tablespoons olive oil if using vegetarian ingredients)
- 4 large onions
- 1 large egg
- 1/2 cup precokked rice -or- breadcrumbs, (white, brown, or basmati rice tastes best)
- 1 teaspoon yellow mustard
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon each salt and pepper
- 1 teaspoon soy sauce, (reduced sodium)
- Cut and set aside four large squares of heavy duty aluminum foil (large enough to completely wrap stuffed onions in later)
- In a medium bowl mix together, hamburger, egg, rice (or breadcrumbs), soy, and seasonings.
- Cut four large onions in half horizontally (NOT from end to end where the roots and tops grow). Then, cut both ends off the onions so they sit flat. Remove all but 1/2" of the onion centers. You want enough outer onion shell to remain so when stuffed they still remain as a sturdy vessel.
- Dice the onion centers you just removed so you have about three tablespoons of finely diced onion. Store (in refrigerator) the remaining onion leafs in a zip lock bag filled with enough cool water to cover them, and use within the next 24-hours.
- Add the fine diced onion to the meat mix and blend together. Avoid over-working the meat mix or it can get tough and dry.
- Divide the meatloaf mix evenly between four of the onions halves, making sure to shape the meat so it is round at the top. Cap each stuffed onion half with the remaining onion halves.
- Place one filled and capped onion on each of the four sheets of foil. Bring the foil up and over the onion. Fold the foil down in small folds. Press the sides of the foil close to the onion. Flatten the ends and roll towards onion until it butts snugly to the onion.
- Cook in a preheated 425°F oven for 35 minutes -or- cook on the coals of a camp fire or grill for 15 minutes on each side.
- One will fill an adult size appetite -or- cut one cooked stuffed onion in-half to fill two child size appetites. Serve with green vegetables and chilled fresh diced tomatoes.
The Leftover Onion Myth
Are Leftover Onions Poisonous?
Once an onion is cut, it is said that it can become a food safety risk and even poisonous in no time at all. After doing some research, I have found no real truth to this "deadly onion myth". However, how you handle onions can contaminate them, cooked or raw. Joe Schwarcz, who is a reputable science writer says, "Onions are no more an intrinsic bacterial magnet than any other vegetable". In fact, he makes it clear that cut onions have enzymes that produce sulfuric acid, which actually slows the growth of bacteria. Even so, I make sure to handle and store sliced onions as safely as possible. This is what I do to keep leftover onions safe for use for a couple of days—which also keeps that potent onion smell to an absolute minimum in your fridge.
Leftover Onion Storage
How To Store Leftover Onions:
Keeps Them Crisp And Won't Stink Up Your Fridge!
- Fill a zip lock baggie full of cool fresh water.
- Place already cut, or leftover onions in the water.
- Zip the bag shut, making sure the onions are completely covered by the water; this is very important.
- Store in the refrigerator in the vegetable crisper or on a low shelf in the refrigerator—set bag inside a bowl in case of leaks—and use within a couple of days.
Safety Tips When Making This Recipe Ahead Of Time
You can make the stuffed onions up to 24-hours ahead of time, storing the raw stuffed product in the refrigerator (or ice-chest when camping). Just make sure they are wrapped in the foil and then stored in a sealed container and kept very, very cool the entire time the product is raw. When you are ready to prepare the dish, make certain to cook the meat stuffing completely-through at the campsite or at home.
Hamburger Nutrition Facts (80% Lean, 20% Fat)
|Serving size: 1/4 Pound|
|Calories from Fat||207|
|% Daily Value *|
|Fat 23 g||35%|
|Saturated fat 8 g||40%|
|Unsaturated fat 0 g|
|Carbohydrates 0 g|
|Sugar 0 g|
|Fiber 0 g|
|Protein 20 g||40%|
|Cholesterol 81 mg||27%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
What You Think Really Does Matter
Do you think this recipe is a good idea for camping?
An Unusual Meatloaf Recipe
My family has been making this fun and very tasty hamburger and onion recipe for more than 20 years. It is very popular when the family heads out to camp and fish. When prepped ahead of time and properly stored, this is the perfect "first night of camping" meal. Toss the foil wrapped onion meatloaf into the coals and just relax fireside. Even at home when the schedules get out of hand, having these handy foil wrapped packages waiting in the refrigerator as we stagger in at different times, makes getting everyone fed a very simple task. I hope you enjoy the recipe and give it try whether at home or on the camping trail, or even on the backyard BBQ! Be sure to have a napkin ready, they come out pretty darn juicy!