Add Preferred SourceForget the oven, my Mom’s Stovetop Meatloaf with Veggies is the bees knees when it comes to meatloaf. Made in one pot on the top of the stove, you won’t heat up the kitchen with this meaty masterpiece, that’s a whole meal in one pot!
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There are oodles and oodles of recipes for meatloaf. Some are good, some are meh, and some are downright terrible. This one is a winner. The real secret is to cooking it in a Dutch oven with a lid, so all the flavor and moisture stays locked inside.
It’s meaty and the glaze on top is like the icing on the cake. Plus, with veggies cooked in the pot along with it, dinner is ready all at once and you’ve only got 1 pot to wash up.
History
Cooking meatloaf in a Dutch oven on the stovetop likely dates to the mid-1800s, when cast-iron pots were standard and many homes relied on wood- or coal-fired ranges rather than temperature-controlled ovens. Ground meat mixed with bread or crackers was shaped and cooked gently in a covered pot over steady heat, a practical method that conserved fuel and avoided heating the entire oven. As modern ovens became more common in the early 20th century, baked versions took over, but stovetop Dutch oven meatloaf remained familiar in rural kitchens well into the 1930s and 1940s.
Ingredients
For the Meatloaf
- Jumbo shrimp – Use peeled and deveined jumbo shrimp so they don’t overcook before the bacon crisps.
- Sliced bacon – Use regular thin-sliced bacon. Thick-cut bacon won’t crisp in time and may need pre-cooking.
- Butter
- Lemon juice – Fresh lemon juice brightens the marinade and balances the sweetness.
- Salt – I cook with Kosher salt.
- Black pepper – Freshly cracked black pepper has the best flavor.
- Cayenne pepper – Add more if you like extra heat.
- Garlic powder – Use a fresh, clump-free garlic powder so it blends evenly into the marinade.
- Brown sugar – Light or dark brown sugar both work.
For the Topping
- Ketchup
- Brown sugar – Light or dark brown sugar both work.
- Mustard powder – Ground mustard. Don’t substitute with prepared mustard—it’ll make the topping watery.
How to Make Mom’s Stovetop Meatloaf
Scroll down for the full recipe card with exact measurements and printable instructions.
In a small bowl, stir the tomato paste and mayonnaise together until smooth. Add the ground beef, beaten egg, onion soup mix, breadcrumbs, Worcestershire sauce, Maggi seasoning if using, and the tomato paste mixture to a large mixing bowl. Gently mix using a silicone spatula or your hands just until combined. Do not overmix or the meatloaf will be dense.
Shape the mixture into a compact loaf that will fit comfortably in your Dutch oven. Heat a large enameled Dutch oven over medium heat and drizzle in the olive oil.
Add the celery, carrots, onion, and potatoes. Cook for 6 to 8 minutes, stirring occasionally, until lightly browned. Transfer the vegetables to a bowl and set aside. Place the meatloaf in the center of the pot. Let it cook undisturbed for 3 to 4 minutes to form a golden crust on the bottom.
Return the vegetables to the pot around the meatloaf. Pour the beef broth and red wine around the loaf. Cover with a tight-fitting lid and reduce the heat to medium-low. Cook for about 40 minutes, until the meatloaf is nearly cooked through.
Meanwhile, mix the ketchup, brown sugar, and mustard powder in a small bowl. Remove the lid and spread the topping evenly over the meatloaf using an offset spatula. Cover again and cook for another 5 to 10 minutes, until the internal temperature reaches 165°F on a digital meat thermometer.
Remove the lid and transfer the pot to the oven. Broil for 1 to 2 minutes, until the glaze is glossy and lightly caramelized. Remove from the oven and let the meatloaf rest for 5 minutes before slicing. Serve with the braised vegetables and spoon pan juices over the top.
Chef Jenn’s Recipe Notes
- I’ve tested this meatloaf with 90/10 (extra lean), 80/20 (lean) and 73/27 (medium). I much prefer the 80/20 ground beef. Extra lean didn’t have enough fat in it and the meatloaf was dry and hard. Medium left too much fat in the pot, and you want that sauce for gravy. Lean ground beef had the perfect blend of just enough fat, and plenty of flavor without being too dense.
- Cooking times are just a suggestion. How long it takes to cook will depend on how cold your meat was when you put it on to cook, the shape of your meatloaf, and how high the heat when cooking. Use a digital thermometer and cook the meat until it reaches 165-F.
- You can thicken the sauce with a bit of flour and water slurry. Or cornstarch and water. Just mix 2 tablespoons of flour/cornstarch in with ¼ cup of water or broth and drizzle it into the pot with the simmering liquid (remove all the meat and veg) until thickened. You may not need all the slurry, so drizzle it in slowly.
Make It A Meal
This is a whole meal in the pot, so you don’t need much to go with it. Instead of more sides, focus on dessert! Lazy Daisy Oatmeal Cake is the perfect make-ahead addition to this meal, or go with a real blast from the past: Vinegar Pie.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet or in the oven at 325°F until warmed through. Freeze slices in airtight containers for up to 3 months.
Mom’s Stovetop Meatloaf with Braised Vegetables
Ingredients
For the Meatloaf
- 2 pounds ground beef
- 1 large egg beaten
- 1 envelope onion soup mix
- ¼ cup breadcrumbs
- 1 tablespoon tomato paste
- 2 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Maggi seasoning optional
- 1 tablespoon olive oil
- 1 cup beef broth
- ½ cup red wine
- 2 to 3 celery stalks
- 3 carrots
- 1 onion
- 1½ pounds baby potatoes
For the Topping
- ¼ cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon mustard powder
Instructions
- Mix the tomato paste and mayonnaise in a small bowl until smooth.
- Combine the ground beef, egg, soup mix, breadcrumbs, Worcestershire Sauce, Maggi Seasoning, and tomato mixture in a large bowl.
- Shape into a compact loaf that’ll fit in your Dutch oven with a tightly fitting lid and set aside.
- Heat the oil in a Dutch oven over medium heat. Add the celery, carrots, onion, and potatoes, and sauté for 6 to 8 minutes, or until lightly browned; then transfer to a bowl.
- Position the meatloaf in the center of the skillet and place the veggies around the meatloaf. Slowly pour the broth and red wine over the veggies.
- Cover and cook over medium-low heat for 40 minutes or until it reaches about 150-F with a digital meat thermometer.
- Mix the ketchup, sugar, and mustard powder then spread the topping over the meatloaf, then cover and cook for 5 to 10 minutes, or until the internal temperature reaches 165°F on a digital thermometer.
- Rest for 5 minutes, then slice and serve.
Video
Notes
Chef Jenn’s Recipe Notes
- I’ve tested this meatloaf with 90/10 (extra lean), 80/20 (lean) and 73/27 (medium). I much prefer the 80/20 ground beef. Extra lean didn’t have enough fat in it and the meatloaf was dry and hard. Medium left too much fat in the pot, and you want that sauce for gravy. Lean ground beef had the perfect blend of just enough fat, and plenty of flavor without being too dense.
- Cooking times are just a suggestion. How long it takes to cook will depend on how cold your meat was when you put it on to cook, the shape of your meatloaf, and how high the heat when cooking. Use a digital thermometer and cook the meat until it reaches 165-F.
- You can thicken the sauce with a bit of flour and water slurry. Or cornstarch and water. Just mix 2 tablespoons of flour/cornstarch in with ¼ cup of water or broth and drizzle it into the pot with the simmering liquid (remove all the meat and veg) until thickened. You may not need all the slurry, so drizzle it in slowly.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.