03/06/2026
Bloody Hornbull and Orc Meatloaf from Campfire Cooking! 🍖
Ingredients:
250g mixed beef & pork mince
1/2 medium onion
25g mixed vegetables
25g panko breadcrumbs
30ml milk
1 egg
salt
black pepper
nutmeg
5 slices bacon
3 boiled quail eggs
Sauce
1/2 tbsp butter
1 tbsp ketchup
1 tbsp chūnō sauce
25ml red wine
Meat juices from the loaf pan
Instructions: Bloody horn-bull and orc meatloaf (パウンドケーキ型 size)
While the breadcrumbs are being softened in the milk, we’ll mince the onion. Melt some butter in a fry pan and saute the onions. Once the onions are translucent, add the mixed vegetables and continue sauteing. Add the ground meat, milk-softened breadcrumbs, and sauteed vegetables. Whisked egg, salt, pepper, and nutmeg to the bowl. Then, knead it all together until it gets tacky. Once the base of the meatloaf is done, cover the bottom of the pan with bacon. Then fill it halfway with the meatloaf and pack it in firmly to get rid of any air pockets. Line up boiled quail eggs in the center(3), then pack more meatloaf on top while pushing out any air pockets. Now bake 180°C 30-35min (Drain excess juices if necessary).
For the sauce, add the meat juices from the baking pan into the fry pan then add butter ketchup, chuno sauce, and red wine, once it simmers, the sauce is done. Cut the meatloaf into thick slices. Finish it up by pouring the sauce over it and it’s done!
