Dutch Oven Meatloaf

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 Chicken Noodle Soup, Dutch Oven Meatballs, or Lasagna Soup With Cottage Cheese.

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.

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.