Go Back

Amish Meatloaf

Amish meatloaf is an old-fashioned, dense comfort food made with milk and egg and a simple ketchup glaze. Baked until sliceable and hearty, then rested so the loaf holds its texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 0.5 lb ground pork
  • 1 cup crushed saltine crackers
  • 2 eggs
  • 0.5 cup whole milk
  • 1 medium onion finely grated
  • 2 tbsp Worcestershire sauce
  • 1 tbsp prepared mustard
  • 1 tsp dried parsley
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper to taste
Ketchup glaze
  • 0.33 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Prep and form the loaf
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, then set it aside for filling.
  2. In a large bowl, combine ground beef, ground pork, crushed saltine crackers, eggs, whole milk, grated onion, Worcestershire sauce, prepared mustard, dried parsley, salt, and black pepper.
  3. Press the mixture firmly into the loaf pan and smooth the top so it bakes evenly.
  4. Mix the ketchup, brown sugar, and apple cider vinegar, then spread half of the glaze over the top.
Bake and glaze
  1. Bake the meatloaf at 350°F for 55 minutes, watching for a lightly set surface.
  2. Spread the remaining glaze over the top, then bake for 15 minutes more until the internal temperature reaches 160°F.
Rest and serve
  1. Rest the meatloaf for 10 minutes before slicing to help the dense texture hold together.
  2. Slice and serve with traditional sides, keeping the loaf warm and intact.

Notes

Pro tip: press the meat mixture firmly into the pan for the Amish-style dense texture. Refrigerate leftovers in a covered container for up to 3-4 days; reheat slices gently to avoid drying. Freezing is yes—freeze cooled portions up to 2 months. For a dairy-reduced option, use lactose-free milk (or a 1:1 dairy-free milk substitute) since the recipe’s binder relies on milk and eggs.