Friday, December 17, 2010

Day 346: Sweet Glazed Dutch Oven Meatloaf

Good Day Readers, This is Randy and Arlana from Stockton, Utah, reporting in this morning. Here is a recipe that is one of our family's favorites. I found it a year ago or so at the Camp Chef web site. So without further ado on to the recipe.

12"-14" Dutch oven

Sweet Glazed Dutch Oven Meatloaf

This recipe will feed 4-6 people and can easily be super sized for those large groups. You can make this meatloaf as large as 11 pounds.

 The ingredients:

1.5 pounds bulk breakfast or country sausage
1.5 pounds ground beef
1 cup of roasted onion flavored croutons
1/2 cup of 1/4"X1/4" cheddar cheese cubes or cheese crumbles
1 pound of Italian seasoning
2 Tablespoons Worcestershire sauce

In a 8" dutch oven mix the following ingredients together on low heat.
1/3 cup ketchup or Sweet Baby Ray's Hickory & Brown Sugar Barbecue Sauce
1/4 cup packed brown sugar
1/4 cup pineapple ice cream topping

To Assemble:

Mix all but the last three ingredients together and form a log. If you are super sizing, form a ring in the bottom of the dutch oven to shorten cooking time.
Keep all of the cheese on the inside of the log, by pushing the blocks back inside when visible
Place into the center of the dutch oven

Place the dutch oven over 6 -8 evenly placed coals and place 13-15 more evenly spaced coals on top of the lid. Rotate the oven and lid separately every 15 minutes to keep the heat as even as possible. Cook for 45 minutes and check to see if the meat is almost done. If not continue cooking until the meat is nearly done checking every 5 minutes.
When the meat is ready, remove as much of the grease as possible. And brush all the sides with the 3 remaining ingredients mix and continue cooking for 15 minutes with just the coals on top.

The Finished Product

The Review

At first I followed the recipe to a tee but then I started adding 1 onion diced to the hamburger mix and I replaced the ketchup with  Sweet Baby Ray's hickory & brown sugar barbecue sauce.  But one thing for sure. Both ways are excellent. I love the taste of the sausage, brown sugar, cheese and pineapple. Our family gives this recipe an "A"


  1. Does it really call for 1 pound of Italian Seasoning?

  2. That was posted by Randy Patten, but I would guess it is probably 1 teaspoon. :)


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