Go Back

Amish Meatloaf

Amish meatloaf is a dense, old-fashioned comfort food baked in a loaf pan with a simple ketchup glaze that caramelizes on top. This milk-and-egg meatloaf stays tender while keeping a hearty, farm-style 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: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 0.25 Salt
  • 0.25 black pepper
  • 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 oven to 350°F and grease a 9x5 loaf pan for easy release.
  2. In a mixing bowl, combine ground beef, ground pork, crushed saltine crackers, eggs, whole milk, grated onion, Worcestershire sauce, prepared mustard, dried parsley, salt, and black pepper until evenly combined.
  3. Press the mixture firmly into the loaf pan and smooth the top so it bakes evenly.
  4. Mix ketchup, brown sugar, and apple cider vinegar, then spread half of the glaze over the top for an old-fashioned caramelized finish.
Bake and glaze
  1. Bake at 350°F for 55 minutes until the top looks set and slightly dry around the edges.
  2. Spread the remaining glaze over the loaf, then 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 dense texture holds together.
  2. Slice and serve with traditional sides.

Notes

Pro tip: press the meat mixture firmly into the loaf pan for a tighter, old-fashioned slice. Refrigerate leftovers in an airtight container for up to 4 days; reheat covered in the oven at 325°F until warmed through. Freezing is yes—freeze slices for up to 3 months and thaw in the fridge before reheating. For a dairy swap, use unsweetened oat milk in place of whole milk while keeping the same bake time.