Go Back

Amish Meatloaf

Amish meatloaf is a humble, hearty old fashioned meatloaf baked in a loaf pan until dense and sliceable, with a simple ketchup glaze. The milk-and-egg base and grated onion keep it tender while the ketchup glaze caramelizes on top.
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: 520
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 onion medium, finely grated
  • 2 tbsp Worcestershire sauce
  • 1 tbsp prepared mustard
  • 1 tsp dried parsley
  • 0.25 salt to taste
  • 0.25 black pepper to taste
Ketchup glaze
  • 0.33 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prepare the loaf pan and oven
  1. Preheat oven to 350°F and grease a 9x5 loaf pan, so the loaf releases cleanly after baking.
Mix the meatloaf
  1. Combine ground beef, ground pork, crushed saltine crackers, eggs, whole milk, grated onion, Worcestershire sauce, prepared mustard, dried parsley, salt, and black pepper in a bowl.
  2. Press the mixture firmly into the loaf pan and smooth the top to create an even, dense texture.
Add the first glaze layer and bake
  1. Mix the ketchup, brown sugar, and apple cider vinegar, then spread half over the top for a caramelizing surface.
  2. Bake at 350°F for 55 minutes, until the glaze begins to set and the loaf is partially cooked.
  3. Spread the remaining glaze over the top after 55 minutes for a second caramelized coat.
  4. Bake at 350°F for 15 more minutes until the internal temperature reaches 160°F.
Rest and serve
  1. Rest the meatloaf for 10 minutes before slicing so the juices settle and the slice holds together.
  2. Slice and serve with traditional sides.

Notes

For the best old-fashioned texture, press the meat mixture firmly into the pan and keep the top smoothed for even glazing. Store leftovers in the refrigerator up to 3-4 days in an airtight container; reheat slices in a 350°F oven until warmed through. Freeze cooked slices up to 2 months. For a dairy-light option, use the same amount of lactose-free whole milk or 2% milk (texture may be slightly softer).