Campfire Bison Meatloaf Recipe

Prepare campfire and equipment

Set up a two-zone campfire with hot embers for cooking and a cooler area for resting. If using a cast-iron skillet or Dutch oven, place it on the grate and preheat slightly.

Mix meatloaf ingredients

In a large mixing bowl, combine ground bison, ground pork (if using), breadcrumbs, milk, eggs, onion, garlic, Worcestershire sauce, salt, and pepper. Add 1 tablespoon olive oil to help bind and flavor the mixture. Add 0.25 cup BBQ sauce for the meatloaf glaze and mix just until combined; avoid overworking the meat.

Shape and glaze

Form the mixture into a loaf about 9x5 inches. Place in a cast-iron skillet or loaf pan. Brush the top with a portion of the BBQ glaze (reserve a little for finishing).

Cook on campfire

Place the skillet on the grate over the hot embers. Cover (with a lid or foil) and cook 50-60 minutes, rotating as needed. Check for an internal temperature of 160°F (71°C). If the top browns too quickly, move to the cooler zone or tent with foil.

Rest and glaze finish

Remove from heat and let the meatloaf rest for 10 minutes. Brush with additional BBQ glaze before slicing.

Trim ends and halve the Brussels sprouts.

In a cast-iron skillet over the campfire, heat olive oil until shimmering. Place sprouts cut-side down and sear 5-7 minutes until nicely browned.

Drizzle with BBQ glaze, toss to coat, and cook 2-5 minutes more until glossy and tender.

Season with salt and pepper to taste. Remove from heat.

Peel and dice potatoes into even chunks. Place in a pot, cover with salted water, and bring to a boil.

Simmer until potatoes are fork-tender, about 15-20 minutes.

Drain well. Mash with butter, then mix in warm milk or cream until fluffy. Season with salt and pepper to taste.

Keep warm and/or cover to maintain temperature until serving.