Meatloaf and Rice

Shared by Chris Tarricone from Plano, Texas

Serves 2


  • 1lb Ground Beef or Venison
  • 1 Can Tomato Sauce
  • 1 Green Pepper
  • 1 Onion
  • ½ tsp Salt
  • ½ tsp Pepper
  • 1/3 Cup Ketchup
  • 1 Cup Broccoli
  • 2 Cups Dehydrated Brown Rice

At Home:

Steam broccoli and use a food processor to blend it up into a liquid form. Chop the onion and pepper into small pieces and saute in skillet until tender. Add ground beef and cook until brown. Drain fat from skillet and add tomato sauce, blended broccoli, salt, pepper, and ketchup. Simmer for 15 minutes. Cool overnight in the refrigerator.

Spread mixture onto dehydrator trays covered with parchment paper or non-stick sheets. Dry until bark like texture, approximately 10 - 12 hours. Combine meatloaf bark with dehydrated brown rice and pack into two cook-in-bags (available at www.packitgourmet or

On the Trail:

Add boiling water (1:1 food to water) to the cook-in-bags and rehydrate for 10 - 12 minutes. Eat directly from the bag - no mess to clean up!

Additional Comments:

The broccoli doesn't affect the taste of the meatloaf, however it provides extra nutrients.

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