Of course! Amish Meatloaf is known for being simple, comforting, and incredibly flavorful, often featuring a sweet and tangy sauce that sets it apart. This recipe is straightforward and delivers a moist, tender result every time.
Why You’ll Love This Amish Meatloaf:
· A Sweet & Tangy Sauce: Unlike a standard ketchup topping, this one has a unique brown sugar and vinegar base that caramelizes beautifully.
· Simple, Wholesome Ingredients: No fancy stuff, just pantry staples.
· Moist and Tender: The use of milk and oats keeps the loaf from drying out.
· Perfect Comfort Food: It’s the definition of a hearty, satisfying home-cooked meal.
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Easy Amish Meatloaf Recipe
Ingredients:
For the Meatloaf:
· 2 lbs ground beef (80/20 blend is ideal for moisture and flavor)
· 1 cup whole milk
· 1 cup quick oats or rolled oats
· 2 large eggs, lightly beaten
· ½ cup finely chopped onion
· 1 ½ tsp salt
· ½ tsp black pepper
For the Sauce:
· ¾ cup ketchup
· ½ cup brown sugar, packed
· 1 ½ tsp yellow mustard
· 1 tbsp vinegar (apple cider or white vinegar both work)
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Instructions
1. Prep: Preheat your oven to 350°F (175°C).
2. Make the Meatloaf:
· In a large bowl, pour the milk over the quick oats. Let them sit for about 5 minutes to soften. (This step is crucial for texture!).
· Add the ground beef, beaten eggs, chopped onion, salt, and pepper to the oat mixture.
· Gently mix with your hands or a fork until just combined. Do not overmix, as this will make the meatloaf tough.
3. Shape:
· Gently press the mixture into a 9×5 inch loaf pan, or shape it into a free-form loaf on a rimmed baking sheet (a baking sheet allows for better browning on all sides).
4. Make the Sauce:
· In a small bowl, whisk together the ketchup, brown sugar, mustard, and vinegar until the sugar is dissolved.
5. Glaze and Bake:
· Spoon about half of the sauce over the top of the meatloaf, spreading it into an even layer.
· Bake uncovered for 1 hour.
· Remove the meatloaf from the oven and carefully spoon the remaining sauce over the top.
· Return to the oven and bake for an additional 15-30 minutes, or until the internal temperature reaches 160°F (71°C).
· If using a loaf pan, you may want to drain any excess grease about halfway through the baking time.
6. Rest:
· This is a critical step! Let the meatloaf rest for at least 10-15 minutes before slicing. This allows the juices to redistribute, ensuring it stays moist and doesn’t crumble.
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Key Tips for Success:
· Don’t Overmix: Combine the ingredients until they are just integrated. Overworking the meat will make the final loaf dense.
· Soak the Oats: Letting the oats soak in the milk ensures they cook through and keeps the meatloaf incredibly moist. Don’t skip this!
· Check the Temperature: The best way to know if your meatloaf is done is with an instant-read thermometer. 160°F is the target for ground beef.
· The Rest is Best: Slicing into the meatloaf immediately will cause all the juices to run out. Letting it rest ensures perfect, neat slices.
· Freeform vs. Loaf Pan: Baking on a sheet pan creates more caramelization on the sides. A loaf pan gives a more uniform shape but can steam in its own grease. Draining grease halfway is helpful if using a pan.
Easy Variations:
· Ground Meat: You can use a mix of 1 lb ground beef and 1 lb ground pork for even more flavor and tenderness.
· Add a Kick: Add a few dashes of Worcestershire sauce or a pinch of cayenne pepper to the meat mixture or the sauce.
· Topping: For a classic Amish touch, you can lay a few strips of bacon over the top before baking.
Serve with classic sides like creamy mashed potatoes, green beans, or buttered corn. Enjoy