Pesto Chicken Meatloaf in Foil
Canned chicken, breadcrumbs, and pesto pressed into a foil loaf and baked in coals with cheese in the middle.
- calories
- 520
- weight
- 7 oz
- cal / oz
- 74
- protein
- 34 g
- serves
- 4, scales
- prep
- 15 min
- cook
- 45 min
- total time
- 60 min
- water
- 120 ml cold
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Campfire coals
- Dutch oven
- Car camping
- Basecamp
- Foil packet
- Grab and go
- Needs a cooler
- Actual cooking
Ingredients
| Canned chicken | 4 cans (about 12 oz drained each is too much; use 4 x 10 oz) | drain hard, it holds water |
|---|---|---|
| Italian seasoned breadcrumbs | 1 1/2 cups | |
| Powdered egg | 2 tbsp plus 4 tbsp water | real egg works if you have a cooler |
| Basil pesto | 3 tbsp | shelf-stable jar or single-serve tubes |
| Mozzarella string cheese | 6 sticks | the one cooler item; low-moisture mozzarella keeps for days |
| Pizza sauce | 8 oz pouch | |
| Oil | 1 tbsp | for the foil |
Method
- Build a fire and let it burn down to coals. You want steady heat for 45 minutes, not flame.
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Packing
Breadcrumbs and powdered egg go in one bag. Pesto, sauce pouch, and cans in the food bin. Cheese rides in the cooler.
Variations
- Skip the loaf and roll the mixture into meatballs in a skillet. Twenty minutes instead of forty-five.
- Swap pizza sauce for a tomato paste tube thinned with water if you want less to carry.
https://www.thisisnotdietfood.com/cheese-stuffed-ground-chicken-meatloaf