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Stuffed Onion

by Jan
(Jackson, Mi)

Editors Note: This recipe was submitted on our Favorite Camping Recipes Page.

Stuffed Onion

Serves 6


6 large onions, peeled
2 tablespoon olive oil
salt and pepper to taste

Meatloaf mixture:

1 ½ pounds ground chuck
2 cups bread, broken into small pieces
½ cup milk
1 cup tomato sauce
1 cup BBQ sauce
1 tsp. Worcestershire sauce
1/2 teaspoon Dijon mustard
1 egg
1/2 teaspoon garlic powder
salt and pepper to taste

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1. Preheat grill to medium heat.

2. In a bowl add bread pieces and cover with the milk. Let soak.

3. Combine ground chuck, tomato and BBQ sauce, along with Worcestershire sauce, Dijon mustard and egg in another bowl.

4. Squeeze the milk from the bread mixture, and add the bread mixture to the meat mixture. Tossing out the milk.

5. Add the dry ingredients and mix well. Divide the meat mixture into 6 equal parts, forming a ball to fit into the top part of the onion.

6. Cut off ¼ of the onion from the top, and remove the inside of the onion, leaving the two outer layers of the onion skin.

7. Place a ball of the meat mixture in each onion. Then place each onion on a square piece of aluminum foil, placing the onion in the center of the foil. Brush each onion with olive oil and salt and pepper to taste. Bring the ends of the foil up over the onion, folding the ends tightly.

8. Lightly oil the grill and place onions pouches on indirect heat. Grill 12-18 minutes per side, until meatloaf is done. Let cool. Enjoy.

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