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Classic Amish Meatloaf

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A traditional Amish meatloaf recipe featuring perfectly seasoned ground beef with a sweet-tangy glaze. This incredibly moist and flavorful meatloaf combines simple ingredients for a comforting family meal that's both easy to prepare and delicious.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Amish
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds ground beef 80/20 recommended
  • 1 cup fresh bread crumbs or crushed saltine crackers
  • 1 medium onion finely chopped
  • 1 small green bell pepper finely chopped, optional
  • 2 large eggs
  • 1 cup milk
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1 tablespoon Halal Worcestershire sauce
For the Glaze
  • ½ cup ketchup
  • 2 tablespoons brown sugar
  • 1 teaspoon mustard yellow or Dijon
  • 1 tablespoon apple cider vinegar

Equipment

  • 9x5-inch loaf pan
  • Large mixing bowl
  • Small bowl
  • Meat thermometer

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
  2. In a large mixing bowl, combine ground beef, bread crumbs, chopped onion, and chopped green pepper (if using).
  3. Add eggs, milk, salt, black pepper, garlic powder, and Worcestershire sauce to the bowl.
  4. Gently mix with hands until just combined, being careful not to overmix.
  5. Transfer mixture to prepared loaf pan and shape into a smooth loaf.
  6. In a small bowl, whisk together ketchup, brown sugar, mustard, and apple cider vinegar for the glaze.
  7. Spread half of the glaze mixture over the top of the meatloaf.
  8. Bake for 60-75 minutes, or until internal temperature reaches 160°F and juices run clear.

Notes

Don't overmix the meat mixture as this can make the meatloaf tough. The 80/20 ground beef ratio provides the best flavor and moisture. Leftovers make excellent sandwiches the next day. For dairy-free version, substitute milk with chicken broth or tomato juice. The green pepper is optional but adds great flavor. Line the pan with parchment paper for easier cleanup.

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