Amish Meatloaf Recipe - Allrecipes.com
Amish Meatloaf Recipe
  • READY IN hrs

Amish Meatloaf

Recipe by  

"A recipe for Amish meatloaf topped with bacon strips and a ketchup glaze that I had while in Amish country in Holmes County, Ohio."

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Ingredients Edit and Save

Original recipe makes 1 - 9x5 inch loaf Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together ground beef, crushed crackers, onion, eggs, 3/4 cup ketchup, and 1/4 cup brown sugar until well blended. Press into a 9x5 inch loaf pan. Lay the two slices of bacon over the top.
  3. Bake for 1 hour in the preheated oven, or until cooked through. While the loaf bakes, mix together the remaining 1 cup ketchup, vinegar, salt, mustard and 1/2 cup brown sugar. Spread over the top of the meat loaf for the last 15 minutes of baking.
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Reviews More Reviews

Most Helpful Positive Review
Oct 22, 2006

I did make some changes to this recipe, based on what I thought needed to be done. For the meat mixture, I used 1/2 cup ketchup, 1/8 cup brown sugar, 1-1/2 cups crackers, added garlic powder and worcestershire. Made only 1/2 the amount of glaze. Baked the loaf for 15 min. longer than recommended. This was absolutely delicious, both hot and cold. I would make it again in a heartbeat, but only with my modifications. Thanks, Duano.

 
Most Helpful Critical Review
Dec 16, 2003

Sorry, but about the only thing positive I can say about this recipe is that it makes a nice moist meatloaf. This may have been a result of using butter crackers or maybe because I use beef/pork/veal for my meatloaves instead of ground beef. I also use only 1 egg instead of 2. The negative side is this recipe is way too sweet!!! All that sugar! I will use the cracker idea again, but that's it. I'll go back to my brown gravy instead. This tasted too much like a sweet sloppy joe.

 
Aug 27, 2008

I made this as written, warning Husband that other reviewers had found it too sweet. As someone who douses his breakfast bacon and sausage with maple syrup, he said he didn't mind. Of course, it turned out that it was indeed a touch too sweet for him (I personally couldn't eat more than half a mouthful). I'm gonna scrape the sauce topping off, and make it into sandwiches tomorrow. Other than the sweetness issue, this is a good recipe - the loaf held together nicely, and had a good general flavor.

 
Nov 01, 2014

HANDS DOWN THE BEST MEATLOAF ... EVER. I've made this for years and it's wonderful. I use it in stuffed peppers too and it's the BOMB. I scale down the brown sugar and I work with the amount of meat I have. If you don't like sweet and savory combos -- don't try this. My kids know this as mom's meatloaf. They probably always will because I'll always make this one. It's just the best around. If you love Amish cooking and hearty, stick-to-your ribs food, you'll love this. If you want something healthier then get a back-up recipe with turkey or something and keep this one for special occasions. If you use less than 2 pounds of ground meat but all the sugar --- it's going to be too sweet. Don't skip the bacon -- it truly adds something & I now top my stuffed peppers with this glaze & strips of bacon. YUM. O.

 
Jan 04, 2006

Made this tonight for hubby as his grandmother passed away and I wanted to make him some comfort food. I am so glad that I read the reviews prior to making. I sauteed the onions in butter and cut the glaze in half. These were both good moves. This recipe does make a sweet meatloaf, so if that isn't your thing, consider yourself warned. This makes a very moist meatloaf and I think I would cut the cracker crumbs down to 2 cups. I added black pepper and garlic powder to the mixture. I would be tempted to add chopped green pepper. The glaze is good and I would consider making the full amount and use it for mashed potatoes. I served this with mashed potatoes and it was very good. This did take an extra 10 minutes to get thoroughly done. This is one of my more favorite meatloaf recipes from this site. Thank you.

 
Feb 16, 2007

This is the most incredible meatloaf recipe EVER! I have made it so many times that I have lost count. My family LOVES it. It always turns out great and is not a pile of mush like other viewers have written. I think the quality of ground beef you use likely has something to do with whether or not it falls apart, so make sure you are using a high quality of beef. I have had great success!

 
Aug 01, 2006

I have made this numerous times and it is wonderful every time. Only change I make is to omitt the baccon. Made this recently in the crock pot as it has been over 100 degrees here the last week and we have been craving meatloaf. Cooked it on low for 6 1/2 hours with 1/2 sauce on top. Added rest of sauce and turned on high for an additional 30 min. Moist and WONDERFUL. If there were 10 stars I would give it every one!!!

 
Sep 23, 2006

I have never ever liked meatloaf until I made this one. I used townhouse crackers ( one sleeve and 6 additional crackers), I halved the brown sugar in the meat mixture and used precooked bacon but left everything else the same. Everyone raved over it! It was so moist and flavorful I was shocked. I cooked mine for almost 2 hours ( free formed into a loaf in a roasting pan) and drained the grease before addding the glaze. I cannot wait to have a sandwich later with this! Thanks!!

 

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Nutrition

  • Calories
  • 464 kcal
  • 23%
  • Carbohydrates
  • 45.6 g
  • 15%
  • Cholesterol
  • 124 mg
  • 41%
  • Fat
  • 21.1 g
  • 32%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 23.8 g
  • 48%
  • Sodium
  • 1161 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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