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A partially sliced meatloaf on a platter with a bowl of peas and a bowl of mashed potatoes nearby.

Dutch Oven Meatloaf

A woman's face.Angie Zoobkoff
Take your Dutch oven cooking to the next level with this simple classic beef meatloaf, topped with tangy glaze.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 331 kcal

Equipment

Ingredients
  

For the meatloaf

  • ½ cup dried bread crumbs
  • ¼ cup milk
  • 1 ½ pounds (680 g) lean ground beef
  • 1 large egg lightly beaten
  • ½ medium onion grated (about ⅓ cup)
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

For the glaze

  • ¾ cup ketchup
  • 2 tablespoons yellow mustard
  • 1 tablespoon Worcestershire sauce

Instructions
 

Make the meatloaf

  • Prepare hot coals or embers for Dutch oven cooking. You'll need to start with 24 coals. They're ready to use when they're glowing and covered in white ash.
  • In a large bowl, combine the bread crumbs and the milk and stir together. Let soak for 5 minutes.
  • Add the beef, egg, onion, Worcestershire sauce, salt, and pepper and use your hands to mix everything thoroughly.
  • Shape the mixture into a 5-by-7-inch rectangle (about 1 ½ inches tall) on a piece of parchment paper. Use the sides of the parchment to lift the meatloaf into the Dutch oven, then cover with the lid.
  • Place the Dutch oven in the fire pit and arrange 8 coals below it and 16 on the lid. Cook for 30 minutes. After 15 minutes, begin preparing another batch of coals.

Make the glaze

  • While the meatloaf is cooking, mix the ketchup, mustard, and Worcestershire sauce together in a medium bowl.
  • After the meatloaf has cooked for 30 minutes, uncover it and brush it all over with the glaze.
  • Cover the Dutch oven and arrange a new batch of hot coals (8 on the bottom and 16 on the lid). Cook until the internal temperature of the meatloaf reaches 165°F (74°C) on an instant read thermometer, 15 to 20 minutes more.
  • Remove the Dutch oven from the heat. Use the parchment to remove the meatloaf from the pot and let it rest for 10 minutes before slicing and serving.

Notes

  • Protect your Dutch oven--Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.
  • Let it rest--Don't be tempted to slice into your meatloaf immediately. It will fall apart! Let it rest for 10 minutes before cutting and you'll be rewarded with nice even slices.
  • Storage and reheating--Slice any leftover meatloaf and store it in a sealed container in your fridge or cooler for up to 4 days. Rewarm each slice in a skillet or on a griddle until heated through. It makes a great sandwich filling, or can be added to your loaded hash browns or poutine for breakfast!

Nutrition

Serving: 1 sliceCalories: 331kcalCarbohydrates: 18gProtein: 28gFat: 16gCholesterol: 115mgSodium: 927mgFiber: 1gSugar: 9g
Keyword campfire cooking, dutch oven cooking, ground beef recipes
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