Amish Sweet Glazed Meatloaf
A traditional Amish-style meatloaf, tender and packed with savory richness, is enhanced by a sweet and tangy glaze. This nostalgic dish brings together well-balanced flavors and hearty textures, reminiscent of timeless family dinners.
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Servings: 6
Ingredients
For the Meatloaf Base
- 2 large eggs beaten
- 1 cup whole milk
- ½ teaspoon granulated garlic or garlic powder
- 1 tablespoon Worcestershire sauce
- ½ teaspoon ground black pepper
- 1 medium yellow onion finely diced
- 2 pounds ground chuck 80/20 blend recommended
- 2 teaspoons fine salt
- 1 cup finely crushed saltine crackers or fresh bread crumbs
- 1 small green bell pepper minced (optional)
For the Glaze
- 1 tablespoon apple cider vinegar
- ½ cup tomato ketchup
- 2 tablespoons packed brown sugar
- 1 teaspoon prepared mustard yellow or Dijon
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9x5-inch loaf tin by greasing it lightly or lining it with parchment paper.
- In a sizable mixing bowl, combine the ground beef with the crushed crackers (or bread crumbs), diced onion, green pepper (if using), eggs, milk, Worcestershire sauce, salt, pepper, and garlic powder. Stir gently by hand or with a fork until just combined—avoid overmixing to maintain tenderness.
- Transfer the meat mixture into the loaf pan, shaping it evenly into a uniform loaf form.
- In a separate small bowl, whisk together the ketchup, brown sugar, mustard, and vinegar until the glaze is smooth and well blended. Spread half of this glaze evenly over the top of the raw meatloaf.
- Place the loaf in the preheated oven and bake for 45 minutes. Carefully remove the meatloaf, apply the remaining glaze on top, and return it to the oven to continue baking for another 15 minutes.
- Once baked through, allow the meatloaf to rest at room temperature for 10 minutes to let the juices settle before slicing and serving.
Notes
For a firmer texture, allow the formed loaf to chill for 30 minutes before baking. Leftovers store well in the refrigerator for up to 3 days and are excellent when reheated.