These Campfire Meatloaf Foil Packets are perfect for camping, glamping, or an easy weeknight dinner. Each packet combines individual turkey meatloaves, a tangy BBQ glaze, and a summer succotash for a satisfying, low-fuss meal with minimal cleanup.
Campfire Dinner Meatloaf Foil Packets
I used to go camping a lot when my daughter was little. On one trip, Tommy made meatloaf in foil—an approach he’d learned as a boy—and I loved it. I adapted that idea into a healthier campfire meal by using a turkey meatloaf base and adding vegetables to cook beneath each loaf. If you enjoy foil-packet dinners, other simple ideas include BBQ chicken foil packets, sausage and peppers in foil, or lemon potatoes wrapped and roasted in foil.
Foil packet meals are great for grilling because they require very little cleanup and cook evenly. For the packets, heavier-duty foil is best so it won’t tear while handling over hot coals or a grill. The heavier weight also helps protect food from direct heat.
Summer Succotash
Succotash is a summery mix built around sweet corn and a bean—traditionally lima beans, though I prefer using shelled edamame. Add diced red bell pepper and shallot for color and flavor, or swap in other seasonal vegetables you enjoy. The vegetables provide a flavorful bed for the meatloaf to rest on as it cooks, keeping the meat moist and adding a nice texture contrast.
How To Make Foil Packets
- Tear off a 16-inch sheet of heavy-duty aluminum foil for each packet.
- Place the prepared vegetables in the center of the foil.
- Top with the shaped meatloaf portion.
- Bring up the long sides of the foil so they meet over the food and double-fold the seam, leaving a little space inside for air circulation.
- Fold the short ends twice to seal the packet so steam stays inside.
- Grill covered over direct flame for 10 minutes, then move to indirect heat until the meat is cooked through (about 20–25 more minutes).
- If cooking directly over a campfire, watch the packets carefully and shift them to avoid hot spots that could burn the bottom.
- To bake in the oven instead, preheat to 425°F and cook 25–30 minutes.
Variations and Tips
- Swap the fresh succotash for frozen or canned mixed vegetables for extra convenience.
- If you prefer not to use BBQ sauce, ketchup makes a simple substitute for glazing the meatloaf.
- Using very lean ground turkey or chicken will reduce the points if you track Weight Watchers SmartPoints; for example, 99% lean meat typically lowers the points value.
- When camping, do as much prep at home as possible: mix the meatloaf, shape the loaves, and store them ready to assemble. Leave the glaze off until just before cooking to keep flavors fresh.
- Handle hot foil with gloves or tongs and open packets carefully to avoid steam burns.
More Foil Packet Ideas
- Grilled clams in foil
- Shrimp scampi foil packets
- Cajun shrimp in foil
- Easy grilled fish fillets in foil
- Sausage with butternut and Brussels in foil
Campfire Dinner Meatloaf Foil Packets
Summary: Individual turkey meatloaves slathered with BBQ sauce and cooked over a bed of summer succotash. Easy to assemble, great for grilling or baking, and ideal for camping or busy weeknights.
Course: Dinner • Cuisine: American, BBQ
Prep: 10 mins • Cook: 35 mins • Total: 45 mins
Yield: 4 packets • Serving size: 1 packet
Ingredients
For the Vegetables:
- 2 cups fresh corn kernels (from about 2 medium ears)
- 1 small red bell pepper, diced (about 3/4 cup)
- 3/4 cup frozen shelled edamame, thawed (or lima beans)
- 1 large shallot, diced (about 1/4 cup)
- 1 tablespoon olive oil
- 3/4 teaspoon kosher salt (divided)
- Fresh black pepper, to taste
Turkey Meatloaf:
- 1 pound 93% lean ground turkey
- 1/3 cup quick-cooking oats
- 6 tablespoons Kansas City–style BBQ sauce, divided (plus extra for serving if desired)
- 1/4 cup minced onion
- 1 large egg
- 1 teaspoon dried marjoram
- 3/4 teaspoon kosher salt (see note)
Instructions
- Preheat the grill to high with the lid closed. Lay out four large sheets of heavy-duty foil (about 10 x 18 inches each).
- In a medium bowl, toss the corn, diced bell pepper, edamame, and shallot with the olive oil, 3/4 teaspoon salt, and a few grinds of black pepper. Divide the vegetable mixture evenly among the four foil sheets, placing it in the center of each.
- In another bowl, combine the ground turkey, oats, 3 tablespoons of the BBQ sauce, minced onion, egg, 3/4 teaspoon salt, and dried marjoram. Mix until just combined. Divide the mixture into four equal portions and shape each into a free-form loaf about 4 x 2½ inches. Place a loaf on top of the vegetables on each foil sheet.
- Brush the remaining 3 tablespoons of BBQ sauce over the top of each loaf.
- Bring up the long sides of the foil so they meet above the food and double-fold the seam, leaving a little space so heat can circulate. Double-fold the short ends to seal each packet tightly so steam does not escape.
- Grill the packets covered over direct heat (above the flames) for 10 minutes, then move them to indirect heat away from the open flame. Continue cooking until the meatloaf is cooked through in the center, about 20 to 25 more minutes. Use gloves or tongs to remove the packets and open them carefully to avoid steam.
Oven Directions
To bake instead of grilling, preheat the oven to 425°F and cook the foil packets for about 25 to 30 minutes, or until the meatloaf is cooked through.
Notes
- Check ingredient labels if you need a gluten-free version—substitute certified gluten-free oats if necessary.
- For easier prep when camping, combine and shape the meatloaf at home and leave the BBQ sauce off until you assemble and cook the packets.
Nutrition (per packet)
Calories: 397 kcal • Carbohydrates: 35 g • Protein: 30 g • Fat: 16.5 g • Saturated Fat: 3.5 g • Cholesterol: 130 mg • Sodium: 724 mg • Fiber: 4 g • Sugar: 15 g
Disclosure: This post is sponsored by Reynolds. Thank you for supporting the brands that make these recipes possible. All opinions are my own.