Dutch Oven Meatloaf is one of those classic family dinners that brings everyone to the table with smiles. It’s easy to make, full of cozy flavor, and perfect for when I want something hearty that doesn’t take much work. I shape the meatloaf right in my Dutch oven and let the meatloaf bake until the top is perfectly glazed and the inside is tender and juicy. My Dutch Oven Meatloaf is always a hit with my family, and I love that it makes enough for leftovers the next day!
Looking for more beef recipes? Check out my Dutch Oven beef stew recipe and Swiss steak recipe.
Ingredients for Dutch Oven Meatloaf recipe
You only need a few basic pantry staples to make this cozy, classic Dutch Oven Meatloaf:
- Ground beef
- Breadcrumbs
- Yellow onion
- Garlic
- Eggs
- Milk
- Ketchup
- Worcestershire sauce
- Salt
- Black pepper
- Dried parsley
- Dried thyme
- Dried oregano
- Cooking spray or olive oil
Instructions for Dutch Oven Meatloaf
- Preheat the oven to 375°F.
- In a large mixing bowl, combine the ground beef, breadcrumbs, chopped yellow onion, minced garlic, eggs, milk, ketchup, Worcestershire sauce, salt, pepper, parsley, thyme, and oregano.
- Mix gently with clean hands or a spoon until just combined.
- Lightly grease the Dutch oven with cooking spray or a little olive oil.
- Shape the meat mixture into a loaf and place it directly in the center of the Dutch oven.
- Spread a layer of ketchup over the top of the meatloaf.
- Cover with the lid and bake for 40 minutes.
- Remove the lid and bake for another 15–20 minutes, or until the internal temperature reaches 160°F, and the top is nicely glazed.
- Let the Dutch Oven Meatloaf rest for 10 minutes before slicing and serving.
Tips & Substitutions
- Don’t overmix:
Mix the meatloaf just until combined. Overmixing can make it dense instead of tender. - Breadcrumb swap:
No breadcrumbs? Crushed crackers or rolled oats make great substitutes in a pinch. - Add a little heat:
Mix in a pinch of crushed red pepper flakes if your family likes a bit of spice.
Storage & Reheating
- Storing:
Let it cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. - Freezing:
This meal freezes well. Slice the cooled meatloaf and place portions in freezer-safe containers or bags. Label with the date and freeze for up to 3 months. Thaw in the fridge overnight before reheating. - Reheating:
Reheat slices of meatloaf in a covered skillet over medium-low heat until warmed through. You can also microwave individual portions in 30-second intervals.
Dutch Oven Meatloaf
Servings: 6 people
Ingredients
- 2 pounds ground beef
- 1 cup plain breadcrumbs
- 1 yellow onion finely chopped
- 2 cloves garlic minced
- 2 large eggs
- ½ cup milk
- 2 tablespoons ketchup plus more for topping
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Cooking spray or olive oil for greasing the Dutch oven
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine the ground beef, breadcrumbs, chopped onion, garlic, eggs, milk, ketchup, Worcestershire sauce, salt, pepper, parsley, thyme, and oregano.
- Mix gently with clean hands or a spoon until everything is just combined, be careful not to overmix.
- Lightly grease your Dutch oven with cooking spray or a small amount of olive oil.
- Shape the meat mixture into a loaf and place it directly in the Dutch oven.
- Spread a layer of ketchup over the top of the loaf.
- Cover with the lid and bake for 40 minutes.
- Remove the lid and bake uncovered for an additional 15–20 minutes, or until the internal temperature reaches 160°F and the top is glazed.
- Let the meatloaf rest for 10 minutes before slicing and serving.
