Dutch Barbecue MeatRoll
By  Ed Keenan, Author of Nature and the Southwest

 Ingredients:

4 lbs ground beef
2 c oatmeal
4 eggs
3 T Worcestershire sauce
1 large sweet onion diced
1 small green pepper diced
8 oz. mushrooms chopped
1 garlic clove (crushed)

Barbecue Sauce:
Mix together:
2 8-oz cans tomato sauce
½ c brown sugar
2 t cornstarch
1 t dry mustard
½ t cloves
½ t garlic powder
½ t onion powder
¼ t allspice
2 T Worcestershire sauce

Simmer ingredients to desired thickness

Preparation:
On a floured surface roll meat out rectangular about ½ inch thick.
Place diced vegetables on top of meat.
Lightly baste with BBQ sauce.
Roll meat and vegetables together like a cinnamon roll.
Line 12” Dutch oven with aluminum foil. (optional)
Bend the meat roll to fit.
Baste with ½ of the barbecue sauce.
Bake for approx. 25 minutes.
Add the remaining sauce.
Bake for approx. 1 hour with coals on top and bottom. 
 

Ed Keenan, cowboy poet and author of Cow Chip Poetry--Lies, Lingo & Lore, writes nature and birding articles, historic vignettes, Dutch Oven Cooking recipes and poetry. For more about Ed, click here.	Send Page To a Friend
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