Easy Amish Meatloaf is a classic comfort food with a rustic touch. Juicy ground beef is mixed with onions, green peppers, and a few simple pantry staples, then baked to perfection with a sweet-and-savory glaze. This recipe is both hearty and homestyle, making it a perfect dish for weeknight dinners or Sunday family meals.
Why People Will Love This Recipe
Comforting flavors – a balance of savory beef with a tangy-sweet glaze.
Family-friendly – appeals to both kids and adults, simple yet satisfying.
Budget-conscious – made with everyday ingredients that are affordable and easy to find.
Versatile – pairs well with mashed potatoes, roasted veggies, or fresh bread.
Leftovers taste even better – making it great for meal prep.
Key Ingredients
Ground beef – hearty base with rich flavor.
Breadcrumbs or crushed saltines – provide structure and softness.
Onion & green bell pepper – add moisture, sweetness, and depth of flavor.
Milk & eggs – bind the mixture for tenderness.
Worcestershire sauce – brings umami and subtle tang.
Glaze (ketchup, brown sugar, mustard) – creates a caramelized, tangy-sweet topping.
Easy Amish Meatloaf
Ingredients
Meatloaf Mixture
Ground beef – 2 pounds
Breadcrumbs – 1 cup (plain or seasoned, or substitute with crushed saltines for a softer texture)
Onion – ½ cup, finely chopped
Green bell pepper – ½ cup, finely chopped
Eggs – 2 large, beaten
Milk – ¾ cup (whole milk preferred, but any variety or non-dairy alternative works)
Worcestershire sauce – 2 tablespoons
Salt – 1 teaspoon
Black pepper – ½ teaspoon
Garlic powder – ½ teaspoon
Glaze Topping
Ketchup – ½ cup
Brown sugar – ¼ cup, packed
Yellow mustard – 1 tablespoon
Instructions
Preheat the oven: Set your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and set aside.
Mix the meatloaf base: In a large mixing bowl, combine the ground beef, breadcrumbs, onion, green bell pepper, beaten eggs, milk, Worcestershire sauce, salt, black pepper, and garlic powder. Gently mix with your hands or a spoon until just combined—avoid overmixing to keep the meatloaf tender.
Shape the loaf: Transfer the mixture into the prepared loaf pan. Press lightly to shape it into an even loaf without compacting the meat too much.
Prepare the glaze: In a small bowl, whisk together the ketchup, brown sugar, and yellow mustard until smooth. Spread the glaze evenly over the top of the meatloaf.
Bake: Place the meatloaf in the oven and bake for about 1 hour, or until the internal temperature reaches 160°F (71°C).
Rest and serve: Remove from the oven and let the meatloaf rest in the pan for 10 minutes before slicing. This helps the juices redistribute, keeping each slice moist and flavorful.
Cook Notes & Tips
Breadcrumbs: You can use plain or seasoned breadcrumbs, depending on your preference. For a softer texture, substitute with crushed saltine crackers.
Milk: Whole milk adds richness, but you can use any type of milk or a non-dairy milk substitute.
Mix Gently: Be careful not to overmix the meat mixture, as this can result in a dense meatloaf. Mix just until all ingredients are combined.
Resting Time: Allowing the meatloaf to rest before slicing helps retain its juices, making it more tender and flavorful.
Important Notes
Do not overmix – gently combine ingredients to avoid a dense texture.
Rest before slicing – gives the meatloaf time to set and retain juices.
Make ahead – can be shaped in advance and refrigerated until ready to bake.
Customize the glaze – swap ketchup for BBQ sauce for a smokier flavor.
Double the batch – freeze one loaf unbaked or baked for future meals.
📊 Nutrition Information (per serving, based on 8 servings)
Calories: 365 kcal | Total Fat: 20 g | Saturated Fat: 8 g | Monounsaturated Fat: 7 g | Polyunsaturated Fat: 1 g | Cholesterol: 120 mg | Sodium: 480 mg | Total Carbohydrates: 19 g | Dietary Fiber: 1 g | Sugars: 8 g | Protein: 26 g
Frequently Asked Questions:
1. Why is it called Amish Meatloaf?
It’s inspired by traditional Amish-style cooking, known for its hearty, simple, and comforting meals.
2. Can I make this without green bell pepper?
Yes, you can omit it or substitute with red bell pepper for a sweeter flavor.
3. Is the glaze necessary?
The glaze adds signature flavor, but you can skip it or replace it with BBQ sauce or tomato paste.
4. Can I freeze Amish meatloaf?
Yes! Wrap tightly in foil (baked or unbaked) and freeze for up to 3 months. Thaw before baking or reheating.
5. What should I serve with it?
Mashed potatoes, buttered noodles, roasted vegetables, or a fresh garden salad are all great choices.
6. How do I keep meatloaf from drying out?
Use milk and eggs for moisture, don’t overbake, and allow it to rest before slicing.
7. Should I cook it covered or uncovered?
Bake uncovered to allow the glaze to caramelize. If it browns too quickly, loosely cover with foil.
8. How do I know when it’s fully cooked?
Use a meat thermometer—internal temperature should reach 160°F (71°C).
9. Can I use lean ground beef?
Yes, but adding a bit of milk or swapping part of the beef for ground pork helps keep it juicy.
10. Can I make it in muffin tins?
Yes! Divide the mixture into muffin cups, bake at 350°F for 20–25 minutes, and glaze individually.
