Easy Amish Meatloaf
Easy Amish Meatloaf
This classic Amish-style meatloaf is the definition of comfort food. Moist, flavorful, and topped with a sweet and tangy glaze, it’s a tried-and-true family favorite. Thanks to a simple mix of everyday ingredients, this hearty dish is easy to prepare and perfect for any weeknight dinner.
Ingredients:
For the Meatloaf:
| Ingredient | Amount |
|---|---|
| Ground beef | 2 pounds |
| Breadcrumbs | 1 cup |
| Onion, finely chopped | ½ cup |
| Green bell pepper, chopped | ½ cup |
| Large eggs, beaten | 2 |
| Milk | ¾ cup |
| Worcestershire sauce | 2 tablespoons |
| Salt | 1 teaspoon |
| Ground black pepper | ½ teaspoon |
| Garlic powder | ½ teaspoon |
For the Glaze:
| Ingredient | Amount |
|---|---|
| Ketchup | ½ cup |
| Brown sugar | ¼ cup |
| Yellow mustard | 1 tablespoon |
Instructions:
Step 1: Heat the Oven
Set your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and set it aside.
Step 2: Make the Meatloaf Mix
In a large bowl, combine the ground beef, breadcrumbs, onion, bell pepper, eggs, milk, Worcestershire sauce, salt, pepper, and garlic powder. Stir until the mixture is just combined—avoid overmixing to keep the meatloaf tender.
Step 3: Shape and Place in Pan
Transfer the meat mixture to the prepared loaf pan. Press it gently into an even shape without packing it too tightly.
Step 4: Prepare the Glaze
In a small bowl, stir together the ketchup, brown sugar, and mustard until well blended. Spoon and spread the glaze evenly over the top of the meatloaf.
Step 5: Bake to Perfection
Place the loaf in the oven and bake for about 1 hour, or until the internal temperature reaches 160°F (71°C). Once baked, let the meatloaf sit for 10 minutes before slicing to keep it juicy.
Tips & Notes:
- Breadcrumbs: Feel free to use either plain or seasoned. Crushed saltines make a great substitute for a softer texture.
- Milk Options: Whole milk gives the richest flavor, but low-fat or plant-based alternatives also work well.
- Don’t Overmix: Stir only until everything is combined—this prevents a dense or tough meatloaf.
- Resting Matters: Giving it 10 minutes to rest before cutting helps the juices redistribute, keeping each slice moist and flavorful.
