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Dutch Oven Meatloaf

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This dutch oven meatloaf recipe is so easy to make and comes out juicy and tender every time!

Round meatloaf with fresh parsley around it and a sharp knife cutting a slice out of it.

I can still remember the first time I made meatloaf, I was newly married and we had no kids at the time. I made a two pounder, similar to this one, and my husband just could not get enough of it.

It turns out, he is a huge meatloaf fan, and loves it even more as leftovers, in a meatloaf sandwich.

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I personally prefer it fresh and hot, but he loves a cold meatloaf sandwich. I discovered that making it on Monday evenings provided him with leftovers for the week, which was a win for me.

Now, if meatloaf sandwiches aren’t your thing, don’t worry, its pretty amazing on its own. This is very similar to my homestyle meatloaf recipe, but made in the dutch oven, of course.

Why you will love this recipe

  • The meatloaf sauce is sticky, and delicious. It’s a simple blend of chili sauce, brown sugar, and Worcestershire sauce, but it creates the most incredible glaze on the meatloaf.
  • It’s so easy to throw together, even on a busy weeknight. You can easily prep the ingredients while the oven preheats.
  • The Dutch oven keeps the meatloaf super juicy and tender, locking in all that flavor while it cooks. No more dry, crumbly meatloaf here!

Recipe Ingredients

Ingredients for the meatloaf recipe laid out on a wooden table.
  • Ground beef: I prefer lean ground beef, but any type will work. If you use fattier beef, you might notice some grease build-up at the bottom of the pan, but hey, thatโ€™s not always a bad thing!
  • Onion: Chopped onions are a must in all my meatloaf recipes, and this one is no exception! For a milder flavor, you can sautรฉ them beforehand.
  • Eggs: The eggs are going to help hold the meatloaf together as we cut into it.
  • Milk: I use just enough milk to add moisture to the breadcrumbs without making the mixture too wet.
  • Breadcrumbs: It’s hardly meatloaf without the breadcrumbs.
  • Chili sauce: I love the tangy kick that chili sauce adds, which sets it apart from using plain ketchup.
  • Italian seasoning
  • Dried parsley
  • Salt
  • Pepper
  • Brown sugar: This makes the glaze sticky and irresistibly sweet for the perfect topping.
  • Worcestershire sauce: Itโ€™s optional, but I think it adds incredible depth and flavor to the glaze.

Recipe Variations

  • You can swap the ground beef for your favorite wild game, just like I do in my elk meatloaf or venison meatloaf recipes.
  • I personally love the tangy kick of chili sauce in this recipe, but ketchup works perfectly if thatโ€™s what you have on hand.
  • Any type of breadcrumbs will do: Italian, seasoned, or even panko. Use what you love!

Dutch Oven Meatloaf Recipe

Mixing the breadcrumbs, eggs, chili sauce with the dry ingredients in a clear mixing bowl.

Step 1: Preheat your oven to 350ยฐF. In a large mixing bowl, combine all the meatloaf ingredients except the ground beef.

Combining the ground beef with the rest of the ingredients in a large mixing bowl.

Step 2: Add the ground beef to the mixture and gently mix until just combinedโ€”avoid overmixing for the best texture.

Placing the shaped loaf in the bottom of the dutch oven.

Step 3: Shape the mixture into a loaf and carefully place it in the bottom of your Dutch oven. (Refer to the tips below). Bake the meatloaf uncovered for 40 minutes.

Brushing on the sauce overtop of the partially cooked meatloaf.

Step 4: Remove the Dutch oven from the oven with oven mitts, brush the glaze evenly over the top, and return it to the oven. Continue baking for an additional 20โ€“25 minutes or until the internal temperature reaches 165ยฐF.

Round beef meatloaf on a white plate after it has cooled with 2 slices cut out of it and laying on their side.

Recipe Tips

  • Lay out a sheet of parchment paper and shape your meatloaf directly on it. Then, grab the edges of the paper and carefully lower the loaf into the Dutch oven. This method makes it much easier to lift the loaf out after cooking. (I use the same technique for my Dutch oven pizza!)
  • If you skip the parchment paper, allow the meatloaf to cool for 15โ€“20 minutes after baking. This gives it time to set up and makes it easier to remove with a spatula without falling apart.
  • Donโ€™t pack the meatloaf too tightly when shaping it. A lightly shaped loaf cooks more evenly and stays tender inside.
  • If you notice the top of the glaze is starting to burn, cover the Dutch oven with its lid or a sheet of aluminum foil. This is usually not an issue, but if your meatloaf is taller than usual, it may take longer to cook, increasing the chance of burning.
  • If you have extra time, mix the meatloaf ingredients a few hours ahead and let them sit in the fridge before baking. This allows the flavors to blend and makes for an even tastier meatloaf.

Recipe FAQs

What does milk do to meatloaf?

Milk helps soften the breadcrumbs, ensuring that the meatloaf stays moist and flavorful inside.

Should I cook meatloaf covered or uncovered?

I prefer to cook meatloaf uncovered for most of the time so it can get that nice, crispy top. But if you notice the top starting to brown too much or burn, you can cover it with foil to protect it while it finishes cooking.

Why is my meatloaf falling apart?

If your meatloaf is falling apart, it could be because there weren’t enough binding ingredients, like breadcrumbs or eggs, to help hold everything together. Also, don’t forget to let it rest for a bit after baking! Giving it some time to settle helps everything come together so you can slice it without it falling apart.

Dutch oven meatloaf with a chili sauce glaze and several slices cut out of it.

Serving Suggestions

This meatloaf is delicious on its own, but there are so many ways to enjoy it! Serve it up with a side of creamy mashed potatoes, some roasted veggies, or a simple green salad.

Leftovers? Don’t even think about throwing them out! They make the most incredible sandwiches. And if you’re feeling really ambitious, try using them to whip up a hearty meatloaf shepherd’s pie. Yum!

Related Recipes

If you tried thisย Dutch Oven Meatloaf Recipeย or any other recipe on my website, please leave a 🌟ย star ratingย and let me know how it went in the comments below! Thanks for visiting!

Dutch oven meatloaf with a tangy glaze and several slices cut out of it laying on their side on a white plate.

Dutch Oven Meatloaf

Laura Ascher
This Dutch oven meatloaf is a simple, hearty dish that comes out perfectly tender and juicy every time!
5 from 2 votes
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Course Main Dishes
Cuisine American
Servings 8
Calories 261 kcal

Equipment

  • 5.5 qt dutch oven

Ingredients
  

  • 1/2 onion finely chopped
  • 2 eggs
  • ยผ cup milk
  • 1 cup breadcrumbs Italian or seasoned breadcrumbs.
  • ยฝ cup chili sauce or ketchup
  • 1 tsp Italian seasoning
  • 1 tsp dried parsley
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 2 pounds lean ground beef

For the Glaze

  • ยฝ cup chili sauce or ketchup
  • 2 tbsp brown sugar
  • ยฝ tsp Worcestershire sauce

Instructions
 

  • Preheat your oven to 350ยฐF.
  • In a large mixing bowl, combine all the meatloaf ingredients except the ground beef.
  • Add the ground beef to the mixture and gently mix until just combinedโ€”avoid overmixing for the best texture.
  • Shape the mixture into a loaf and carefully place it in the bottom of your Dutch oven. (Refer to the tips below). Bake the meatloaf uncovered for 40 minutes.
  • While the meatloaf is baking, combine the ingredients for the glaze in a small bowl.
  • Remove the Dutch oven from the oven, brush the glaze evenly over the top, and return it to the oven. Continue baking for an additional 20โ€“25 minutes or until the internal temperature reaches 165ยฐF.

Notes

  • Lay out a sheet of parchment paper and shape your meatloaf directly on it. Then, grab the edges of the paper and carefully lower the loaf into the Dutch oven. This method makes it much easier to lift the loaf out after cooking.
  • Allow the meatloaf to cool for 15โ€“20 minutes after baking so it can set up.
  • Donโ€™t pack the meatloaf too tightly when shaping it. A lightly shaped loaf cooks more evenly and stays tender inside.
  • If you notice the top of the glaze is starting to burn, cover the Dutch oven with its lid or a sheet of aluminum foil. This is usually not an issue, but if you double the recipe, it will take longer to cook, increasing the chance of burning.

Nutrition

Calories: 261kcalCarbohydrates: 21gProtein: 27gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 71mgSodium: 931mgPotassium: 579mgFiber: 2gSugar: 9gVitamin A: 251IUVitamin C: 6mgCalcium: 61mgIron: 4mg
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This website provides approximate nutrition information based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands, measuring methods and portion sizes per household. We recommend running the ingredients through whichever online nutritional calculator you prefer.

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3 Comments

  1. 5 stars
    I made this last night and we scraped up every last bit in the pot! Thanks for the recipe! I didn’t have chili sauce, so I used ketchup, worked perfectly!

    1. Yay! Iโ€™m so happy to hear you enjoyed it. Ketchup is such a great substitute for chili sauce; Iโ€™m glad it worked out perfectly for you. Thanks so much for sharing!

5 from 2 votes

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