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–+ servings
Dutch oven meatloaf with a tangy glaze and several slices cut out of it laying on their side on a white plate.
5 from 3 votes

Dutch Oven Meatloaf

This Dutch oven meatloaf is a simple, hearty dish that comes out perfectly tender and juicy every time!
Prep Time15 minutes
Cook Time1 hour
Resting Time15 minutes
Total Time1 hour 30 minutes
Course: Main Dishes
Cuisine: American
Keyword: dutch oven meatloaf, meatloaf with glaze, oven baked meatloaf
Servings: 8
Calories: 261kcal
Author: Laura Ascher

Equipment

  • 5.5 qt dutch oven

Ingredients

  • 1/2 onion finely chopped
  • 2 eggs
  • ¼ cup milk
  • 1 cup breadcrumbs Italian or seasoned breadcrumbs.
  • ½ 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

  • ½ cup chili sauce or ketchup
  • 2 tbsp brown sugar
  • ½ tsp Worcestershire sauce

Instructions

  • Preheat your oven to 350°F.
  • 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 combined—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 20–25 minutes or until the internal temperature reaches 165°F.

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 15–20 minutes after baking so it can set up.
  • Don’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.