1 1/2 lb lean (at least 80%) ground beef
1 package (1 oz) onion recipe and dip soup mix (from 2-oz box)
3/4 cup milk
1/2 cup Progresso® plain bread crumbs
1/3 cup ketchup
1 bag (1 lb 4 oz) refrigerated new potato wedges
3 cups ready-to-eat baby-cut carrots
1. Heat gas or charcoal grill or make a wood fire at your camp site. Cut 6 (18×10-inch) sheets of heavy-duty foil; spray with cooking spray. In medium bowl, mix beef, dry soup mix, egg, milk and bread crumbs. Shape into 6 loaves, 4×2 1/2×1 inch. Place 1 loaf on each foil sheet; top each with about 1 tablespoon of the ketchup. Place about 1/2 cup potatoes and 1/2 cup carrots around each loaf.
2. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
3. Place packets on grill/on the fire. Cover grill; cook over medium heat 25 to 30 minutes, rotating packets 1/2 turn after 15 minutes, until vegetables are tender and meat thermometer inserted in center of loaves reads 160ºF. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Garnish with parsley.
* Tara Notes:
When grilling outside or at a campsite things things cook a bit faster so you want to watch your grub very closely. Its also handy to have a meat thermometer so you know when your meat is done and safe to eat.
When cooking over an open fire, keep foil packets out of the actual fire but close enough to cook the food.