Introduction
and that unforgettable glaze that turns into a sticky, glossy, sweet-and-tangy finish. Amish-style meatloaf is known for being
straightforward and comforting: ground beef, breadcrumbs, milk, eggs, onion, and pantry seasonings. Nothing fancy—just
the kind of recipe that’s been made and remade because it always works.
The real magic is the glaze. It’s a classic trio of ketchup + brown sugar + vinegar, brushed on near the end
of baking so it can caramelize without burning. The result is a tender meatloaf with a juicy interior and a top layer that’s
tangy, sweet, and slightly sticky in the best way. Serve it with mashed potatoes, green beans, or buttered corn, and you’ve got
a full comfort-food meal that feels like Sunday supper—any night of the week.
Best texture tip: Mix gently and don’t overpack the loaf. Overmixing = dense meatloaf.
Ingredients
Meatloaf
- 2 lb (900 g) ground beef (80/20 or 85/15)
- 1 cup (120 g) breadcrumbs
- 1/2 cup (120 ml) milk
- 2 large eggs
- 1 small onion, finely minced
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: 1 tsp garlic powder
- Optional: 1 tsp dried parsley
Amish-style glaze
- 1 cup ketchup
- 1/2 cup (100 g) brown sugar
- 2 tbsp apple cider vinegar
Flavor note: Vinegar is what keeps the glaze from tasting “too sweet.” Don’t skip it.
For serving (optional)
- Mashed potatoes
- Green beans or roasted carrots
- Buttered corn
- Extra ketchup on the side
Breadcrumb swap: Crushed crackers or quick oats work in place of breadcrumbs (same amount).
