Campfire Onion Bombs

  • 2 large onions
  • 2 pounds ground beef
  • 6 cloves garlic, minced
  • 2 Tablespoons basil
  • 2 Tablespoons oregano
  • 2 Tablespoons parsly
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 egg, beaten
  • 1 cup fresh bread crumbs
  • 1 cup freshly grated parmesan cheese
  • 1 cup milk
  • Tomato sauce (optional, they really do not need the sauce)


  1. Peel onions & cut in half. Separate the onions into matching pieces.
  2. In a bowl, mix together all the remaining ingredients except for the tomato sauce. It is easiest to use your hands. Do not over mix or the result will be very dense!
  3. Fill two sides of an onion, then press together. Repeat.
  4. Wrap 5 or 6 bombs per foil packet. (I use heavy duty aluminum foil and wrap at least 2 times)
  5. To cook, place them in a large amount of very hot coals for 20-30 minutes, flip over and cook for another 20-30 minutes. Total cooking time will depend on the size of your bombs and the hotness of your coals. Check on them to be sure they are cooked all the way through.
  6. You could also roast these in a 350º oven if you aren’t camping!
  7. To serve, remove the foil and top with tomato sauce if desired.



Serves: 4-6
  • 1 1/3 pounds ground beef (I used 85/15)
  • 1 egg
  • 2 tablespoons plain breadcrumbs
  • 2 tablespoons milk
  • 1 tablespoons Worcestershire
  • 1 tablespoon McCormick Smokehouse Maple Seasoning
  • 1/2 cup ketchup
  • 1 tablespoon packed brown sugar
  • 8 slices bacon
  1. Preheat oven to 350 degrees.
  2. Line a rimmed baking sheet with foil, and set an oven proof rack over the top of the foil. This helps the grease drip away from the meatloaf.
  3. In a large bowl, combine ground beef, egg, breadcrumbs, milk, Worcestershire, and McCormick Smokehouse Maple seasoning. Mix (with hands) until well combined. Shape into a loaf and set on top of the wire rack.
  4. In a small bowl, combine ketchup and brown sugar. Spoon over the top of the meatloaf.
  5. Lay the bacon out in a lattice pattern on a piece of plastic wrap or parchment paper, and then flip it over onto the top of the meatloaf, tucking the sides under.
  6. Bake for 1 hour and 15 minutes, then slice and serve.

Thanks to Julie at Lovely Little Kitchen.