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Amish Meatloaf

Amish meatloaf is a humble, old-fashioned meatloaf with a dense, farm-style texture and a simple ketchup glaze. Baked until juicy and firm, then rested so each slice holds together for a hearty comfort food dinner.
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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 medium onion, finely grated
  • 2 tbsp Worcestershire sauce
  • 1 tbsp prepared mustard
  • 1 tsp dried parsley
  • 0.25 salt and black pepper to taste
Glaze
  • 0.33 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, keeping the pan ready so the meat mixture goes in immediately. (Visual cue: pan looks lightly coated, not wet.)
  2. 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 until evenly mixed. (Visual cue: mixture looks cohesive with no dry cracker pockets.)
  3. Press the mixture firmly into the loaf pan and smooth the top so it bakes evenly. (Visual cue: top is flat and tightly packed.)
Bake with ketchup glaze
  1. Mix the ketchup, brown sugar, and apple cider vinegar for the glaze, then spread half over the top of the loaf. (Visual cue: glaze forms an even coating.)
  2. Bake at 350°F for 55 minutes, until the glaze is set and the loaf is starting to color. (Visual cue: glaze darkens slightly at the edges.)
  3. Spread the remaining glaze over the top and bake for 15 more minutes until the internal temperature reaches 160°F. (Visual cue: thermometer reads 160°F in the center.)
Rest and serve
  1. Rest the meatloaf for 10 minutes before slicing, so juices settle and the texture stays dense. (Visual cue: loaf firms up and slices hold their shape.)
  2. Slice and serve with traditional sides. (Visual cue: thick slices show a compact interior.)

Notes

For the most traditional Amish-style texture, pack the meat mixture firmly and avoid overmixing—pressing helps it stay dense and sliceable. Refrigerate leftovers in a covered container for up to 3-4 days; reheat in a 325°F oven until warmed through. Freezing is yes: wrap cooled slices and freeze up to 2 months, then thaw overnight in the fridge and reheat. If you want a lighter option, use low-fat milk and lean ground beef while keeping the saltines and eggs for structure.