Dutch Oven Camp : Barbecue Meatroll

Dutch Oven Campfire : Barbecue Meatroll
Dutch Oven Campfire Ingredients

• 4 pounds ground beef
• 2 cups oatmeal
• 4 eggs
• 3 tablespoons Worcestershire sauce
• 1 large sweet onion
• 1 small green pepper
• 8 oz. mushrooms
• 1 garlic clove (crushed)
• Barbecue Sauce
  Mix together:
• 2-8 oz cans tomato sauce
• 1/2 cup brown sugar
• 2 tablespoons cornstarch
• 1 teaspoon dry mustard
• 1/2 teaspoon cloves
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon allspice
• 2 tablespoons Worcestershire sauce

 Dutch Oven Campfire Instructions
Pat meat out on Saran wrap, aluminum foil or a cookie sheet. Use the rolling pin to roll it out to a rectangle about 1/2 inch thick. Place diced vegetables on top of rectangle. Remove Saran wrap or foil if you used it. Roll meat and vegetables as you would a cinnamon roll. Place in an aluminum foil lined 12 inch Dutch oven, if you had to make a seam in the foil, make sure the seam is down. Bend the meal roll to fit the Dutch oven if necessary. Bake for 15-20 minutes and baste with 1/2 of the barbecue sauce. Bake another 15 minutes. Add the remaining sauce. Bake for approximately 1 hour with coals on top and bottom. Enjoy!