Amish Meatloaf

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If you’ve never tasted Amish Meatloaf before, you’re in for something truly comforting. I grew up eating variations of meatloaf, but it wasn’t until I tried the Amish-style version that I truly understood how a humble meat dish could become something so crave-worthy. It’s the kind of meal that makes you want to pull up a chair, pour a glass of sweet tea, and tuck into something warm, filling, and made with love.

What makes this version stand out? It’s all in the balance of sweet and savory, the tender texture, and of course—that signature glaze that gets sticky and caramelized in the oven. I’ve been making this meatloaf for years now, and it never fails to get rave reviews at the dinner table. Whether you’re serving a weeknight family meal or prepping for a cozy weekend dinner, this is one of those dishes that brings everyone together.

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Why You’ll Love This Amish Meatloaf

This meatloaf hits all the right notes: juicy, savory, with a hint of sweetness from the ketchup-brown sugar glaze. It slices beautifully, holds its shape, and tastes even better the next day. Plus, it uses pantry staples and requires minimal fuss, making it perfect for busy weeknights or simple Sunday suppers.

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What Makes Amish Meatloaf Different?

Unlike traditional meatloaf recipes that lean heavy on seasonings or fancy mix-ins, Amish meatloaf keeps things simple. It uses crushed buttery crackers instead of breadcrumbs, giving it a richer taste and smoother texture. The glaze also leans sweeter than most—ketchup blended with brown sugar and a touch of mustard for a tangy kick. The end result is a comforting, hearty loaf that feels both nostalgic and special.

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Options for Substitutions

Don’t have everything on hand? No problem. You can swap the ground beef for a blend of beef and pork to add more depth of flavor. Out of crackers? Use oats or breadcrumbs instead. Want to cut the sugar? Go with a sugar-free ketchup and reduce the brown sugar in the glaze. This recipe is forgiving and easy to adjust to your needs, which is another reason it’s been a staple in so many homes for generations.

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Ingredients for This Amish Meatloaf

Ground Beef – The main protein in this dish. I prefer using 80/20 ground beef for a perfect balance of flavor and moisture.

Crushed Butter Crackers – These replace traditional breadcrumbs and provide a buttery richness while keeping the texture soft and tender.

Eggs – Act as the binding agent to hold everything together.

Milk – Adds moisture to the mixture and helps soak the crackers.

Onion (finely chopped) – Brings in subtle sweetness and a bit of bite.

Salt & Pepper – Essential seasonings to balance the flavors.

Garlic Powder – Adds a mild garlic note without overpowering the dish.

Ketchup – Used in the meat mixture and as part of the glaze. Tangy and slightly sweet.

Brown Sugar – Combines with the ketchup for the classic sweet glaze.

Yellow Mustard – Adds tang to the glaze and balances the sweetness.

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Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper. This ensures your meatloaf doesn’t stick and comes out cleanly.

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Step 2: Mix the Meatloaf Base

In a large mixing bowl, combine the ground beef, crushed crackers, eggs, milk, onion, garlic powder, salt, pepper, and half of the ketchup. Mix everything together with clean hands or a spatula until just combined. Avoid over-mixing to keep the meatloaf tender.

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Step 3: Shape and Transfer

Shape the mixture into a loaf and place it into your prepared pan. Smooth the top with the back of a spoon for even cooking and a neat appearance.

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Step 4: Make the Glaze

In a small bowl, whisk together the remaining ketchup, brown sugar, and mustard. This glaze is what makes Amish meatloaf shine—literally and flavor-wise. Spread a generous layer on top of the meatloaf.

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Step 5: Bake

Place the loaf in the center of the oven and bake for about 60 minutes, or until the internal temperature reaches 160°F (71°C). Halfway through, you can baste with extra glaze if desired.

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Step 6: Rest and Serve

Remove the meatloaf from the oven and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute and gives you clean slices.

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How Long to Prepare the Amish Meatloaf

Prep Time: You’ll need around 15–20 minutes to prepare the meat mixture, shape the loaf, and make the glaze. Chopping the onion and crushing the crackers are the most hands-on parts, but even that’s quick.

Cook Time: The meatloaf bakes in the oven for approximately 1 hour at 350°F (175°C). It’s important to let it rest for 10 minutes afterward to hold its shape when sliced. So overall, you’re looking at about 1 hour and 20 minutes total from start to plate.

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Tips for Perfect Amish Meatloaf

• Use ground beef with a bit of fat (80/20) for best texture and flavor.
• Don’t overmix the meat mixture; just enough to combine.
• Let it rest after baking—this is key for juicy, clean slices.
• Glaze twice: once before baking, and again halfway through if you like a thicker, stickier top.
• Use parchment paper for easier cleanup and loaf removal.

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Watch Out for These Mistakes While Cooking

• Overmixing: This leads to a dense, tough loaf. Be gentle.
• Skipping the resting time: Cutting it too soon can cause it to fall apart.
• Not checking internal temperature: Use a meat thermometer to ensure it hits 160°F.
• Too much filler: Stick to the recipe ratio—too many crackers or milk can make it mushy.
• Undercooking the glaze: If your glaze looks too thin, give it more time in the oven to caramelize.

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What to Serve With Amish Meatloaf?

1. Creamy Mashed Potatoes

Classic and comforting. The creaminess balances the meatloaf’s rich glaze.

2. Buttered Green Beans

Simple, crisp, and fresh—a perfect side to cut through the richness.

3. Amish Macaroni Salad

Slightly sweet and tangy, this cold pasta salad complements the warm, savory meatloaf.

4. Homemade Dinner Rolls

Soft rolls are great for soaking up any extra glaze or juices.

5. Roasted Carrots

Oven-roasted carrots with a touch of honey or thyme add sweetness and color to the plate.

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Storage Instructions

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat slices in the microwave or oven, and add a touch of extra glaze if needed.

Freezer: To freeze, wrap the fully cooked and cooled meatloaf tightly in foil, then place it in a freezer-safe bag. It will keep for up to 3 months. Thaw overnight in the fridge and reheat in the oven at 300°F until warmed through.

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Estimated Nutrition

Per serving (based on 8 servings):

• Calories: ~350
• Protein: 22g
• Fat: 20g
• Saturated Fat: 8g
• Carbohydrates: 20g
• Sugar: 8g
• Fiber: 1g
• Sodium: 580mg
• Cholesterol: 95mg

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Frequently Asked Questions

How do I keep my meatloaf from falling apart?

Use enough binding agents (eggs and crushed crackers), and let it rest after baking before slicing.

Can I make this meatloaf ahead of time?

Yes! You can mix and shape it, then refrigerate it (unbaked) up to 24 hours in advance. Add glaze just before baking.

Can I use turkey instead of beef?

Absolutely. Ground turkey works, but choose dark meat or add a bit of olive oil to prevent dryness.

What if I don’t have a loaf pan?

You can shape the meatloaf by hand and bake it on a parchment-lined baking sheet.

Is this recipe gluten-free?

Not as written. To make it gluten-free, use gluten-free crackers and ensure your ketchup and mustard are certified GF.

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Conclusion

Amish Meatloaf is a true comfort classic—simple, hearty, and deeply satisfying. With its tender texture and sweet-savory glaze, it’s the kind of meal that feels like a warm hug on a plate. Whether it’s your first time trying this or you’re returning to an old favorite, this recipe is sure to bring smiles around the table and maybe even start a new family tradition.

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