This Dutch Oven Meatloaf is juicy, packed with flavor, and cooked to perfection in a Dutch oven. This classic comfort food is perfect for an easy weeknight dinner that the whole family will love.
This isn't your childhood's dry and boring meatloaf! My easy meatloaf recipe is an elevated twist on a classic, and I'm here to show you how this unique cooking method transforms an everyday dish into a family favorite.
Growing up, many of us may have associated meatloaf with bland flavors and dry textures, but I promise this recipe is different. Cooking meatloaf in a Dutch oven ensures it stays moist and juicy while baking. Plus, I've added fresh herbs and seasonings to give it a rich, savory taste that will make you fall in love with this dish all over again.
Serve it alongside delicious side dishes like Cottage Cheese Mashed Potatoes, Cottage Cheese Mac And Cheese, and Maple Roasted Brussels Sprouts for a complete meal.
For more Dutch oven recipes, check out my Dutch Oven Barbacoa, Dutch Oven Short Rib Ragu, Dutch Oven Chicken Noodle Soup, Stuffed Cabbage Rolls, Dutch Oven Chicken and Rice, Dutch Oven Meatballs, or Lasagna Soup With Cottage Cheese.
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Why You'll Love This Recipe
- Moist And Tender: A Dutch oven locks in moisture, ensuring a juicy and tender meatloaf that you won't be able to resist!
- Simple Ingredients: You can make this timeless classic with only a handful of simple ingredients. It's a great recipe to use up some pantry staples!
- Easy Recipe And Customizable: This meal is easy to tweak to your taste or dietary needs with various substitutions and add-ins that are included in this recipe.
Ingredients
- Ground Beef: I use and recommend grass-fed ground beef. Thankfully, it is readily available in almost all grocery stores. Look for one that contains 85% lean meat with 15% fat, as it will provide moisture and flavor without being overly greasy. I would avoid using lean ground beef as it won't be as flavorful.
- Onion: I like using a yellow onion as it is slightly sweet and provides a more subtle flavor than the white variety.
- Garlic: Use fresh garlic cloves, not the stuff out of the jar. In a pinch, you can substitute garlic powder.
- Parsley: Look to use fresh flat-leaf Italian parsley, as it provides much more flavor than the curly variety.
- Dried Herbs: I use an Italian blend, but you can use dried oregano, thyme or rosemary.
- Ketchup & Mustard: Classic ketchup adds a subtly sweet and tangy tomato flavor, and mustard provides some extra zing!
- Milk and Egg: Our binding ingredients, along with breadcrumbs. Milk adds moisture to the loaf while an egg helps bind the ingredients together. I prefer to use grass-fed whole milk. If you need to use low-fat or non-fat milk that will work as well.
- Coconut Aminos: I love coconut aminos since they are gluten-free. If that's not a concern for you, feel free to use Worcestershire sauce.
- Breadcrumbs: I like to eat gluten-free, so I use homemade gluten-free breadcrumbs. You don't want to skip them as they help provide structure to the meatloaf. If you are not gluten-free, use any breadcrumbs that you like.
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Ground Meats: You can use any ground meat you like. Try using a mixture of ground beef and ground pork sausage, or ground chicken, ground turkey, or Italian sausage for different flavors.
- Meatloaf Glaze: Feel free to swap ketchup for tomato sauce or BBQ sauce for a tangy glaze! You can also mix in some brown sugar with the ketchup to make it extra sweet.
- Gluten-Free: Be sure to use gluten-free breadcrumbs, or use almond flour or glyphosate-free oats as the binder.
- Extra Veggies: Feel free to a little bit of diced bell pepper.
How To Make Dutch Oven Meatloaf
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Preheat the oven to 350°F and line a 9-inch loaf pan with parchment paper.
Step 2. In a large bowl, combine the onion, garlic, parsley, ketchup, mustard milk, egg, coconut aminos, bread crumbs, Italian seasoning, sea salt and black pepper.
Step 3. Next, add the ground beef to the mixture and use your hands to gently combine. Be sure not to overmix!
Step 4. Transfer the meatloaf mixture to the prepared loaf pan, gently press down, and even out the top.
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Step 5. Gently lift the parchment paper that is holding the meat mixture and place it inside the Dutch oven. Place the lid on the Dutch oven place it in the preheated oven and bake for 40 minutes.
Step 6. After 40 minutes, remove the lid of the Dutch oven and spread the remaining ketchup over the top of the meatloaf. Bake uncovered for another 10-15 minutes. You will know it's done when it registers at 160 degrees f in the center with an instant-read thermometer. Let the meatloaf rest for 10-15 minutes before serving.
Expert Tips And Notes
- Don't Overmix: If you've ever experienced a dense and dry meatloaf, it could have been because the meat was overmixed! This is why we combine all ingredients first before adding the meat mixture.
- Shaping: Don't skip the step of forming the meatloaf in the loaf pan. This helps shape the meat.
- Cooking Time: Every oven temperature is different and cooking time may vary. Be sure to check the internal temperature of the meatloaf, and adjust the cooking time as needed.
Serving Suggestions For Dutch Oven Meatloaf
- Side Dishes: Serve with creamy truffle mashed potatoes, hot honey Brussels sprouts, or green beans for a traditional comfort food meal.
- Salads: Pair with a fresh side salad, like a classic Caesar or mixed greens with vinaigrette, to balance out the rich flavors of the meatloaf.
- Bread Options: Offer warm dinner rolls, garlic bread, or a slice of crusty sourdough to soak up the delicious juices from the dish.
Storage And Reheating
- Storage: Place leftover meatloaf in an airtight container and store it in the refrigerator for up to 4 days.
- Reheating: Reheat slices in the oven at 350 degrees f for 5-10minutes.
- Freezing: Slice the meatloaf, wrap pieces individually in plastic wrap, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Recipe FAQs
No, you can shape it into a log using your hands. I prefer to shape it in a loaf pan and then transfer it to a deep Dutch oven as I find it holds its' shape better.
A 5 or 6-quart Dutch oven is ideal for this recipe. You will want to give the loaf of meat plenty of space.
Yes! A cast iron skillet works too but ensure it has a lid or cover it with foil to lock in moisture.
Other Related Beef Recipes
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Dutch Oven Meatloaf
Ingredients
- 2 lbs Grass-Fed Ground Beef
- ½ Onion grated
- 1 clove Garlic minced
- ½ cup Parsley chopped
- 1 cup Ketchup divided
- 1 tablespoon Mustard
- ⅓ cup Milk
- 1 Egg
- 1 tablespoon Coconut Aminios
- ¾ cup Breadcrumbs
- 1 teaspoon Italian Herbs
- 1 teaspoon Sea Salt
- ½ teaspoon Black Pepper
Instructions
- Preheat the oven to 350°F and line a 9-inch loaf pan with parchment paper.
- In a large bowl, combine the grated onion, garlic, parsley, ketchup, mustard milk, egg, coconut aminos, breadcrumbs, Italian seasoning, sea salt and black pepper.
- Next, add the ground beef to the mixture and use your hands to gently combine. Be sure not to overmix!
- Transfer the meatloaf mixture to the prepared loaf pan, gently press down, and even out the top.
- Gently lift the parchment paper that is holding the meat mixture and place it inside the Dutch oven. Place the lid on the Dutch oven place it in the preheated oven and bake for 40 minutes.
- After 40 minutes, remove the lid of the Dutch oven and spread the remaining ketchup over the top of the meatloaf. Bake uncovered for another 10-15 minutes. You will know it's done when it registers at 160 degrees f in the center with an instant-read thermometer. Let the meatloaf rest for 10-15 minutes before serving.
Notes
- Don't Overmix: If you've ever experienced a dense and dry meatloaf, it could have been because the meat was overmixed! This is why we combine all ingredients first before adding the meat mixture.
- Shaping: Don't skip the step of forming the meatloaf in the loaf pan. This helps shape the meat.
- Cooking Time: Every oven temperature is different and cooking time may vary. Be sure to check the internal temperature of the meatloaf, and adjust the cooking time as needed.
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