Amish Meatloaf is a simple, sweet-leaning meatloaf made with extra lean ground beef, crushed Ritz crackers, onion, eggs, ketchup and garlic salt, topped with two slices of bacon. After the first hour in the oven, a ketchup, dry mustard and dark brown sugar sauce goes on for the last 15 to 20 minutes. It serves 6.
How to make it: Mix the beef, crushed crackers, onion, eggs, ketchup, garlic salt and pepper, pack it into a 9×5-inch loaf pan and lay 2 bacon slices on top. Bake at 350°F for 1 hour. Stir up the sauce, pour it over the loaf and bake 15 to 20 more minutes, until the center reaches 160°F. Rest 5 minutes and slice.
What Makes a Meatloaf “Amish”?
Two things set this one apart: strips of bacon laid over the loaf and a sweet-leaning ketchup and brown sugar sauce. Many Amish meatloaf recipes come from Ohio and the neighboring regions. Some are quite sweet; this one is on the milder side, with only 2 tablespoons of brown sugar in the sauce and a little garlic flavor from the garlic salt in the loaf.
Why You’ll Love It
- Bacon on top: two slices baked right onto the loaf.
- Buttery cracker binder: crushed Ritz crackers instead of bread.
- Sauce at the right time: it goes on after an hour so it stays glossy.
- Classic comfort dinner: just add mashed potatoes and green beans.
Ingredient Notes
Ground beef: Two pounds of extra lean ground beef.
Ritz crackers: One and three-quarter cups, crushed. They bind the loaf in place of breadcrumbs.
Onion and eggs: One small onion, chopped finely, and 2 eggs, slightly beaten.
Ketchup: Three-quarters of a cup goes into the loaf and another 1/2 cup into the sauce.
Seasoning: Two teaspoons of garlic salt and a little black pepper in the loaf.
Bacon: Two slices of regular-sliced bacon, laid over the top.
Sauce: Half a cup of ketchup, 1/2 teaspoon of dry mustard, 2 tablespoons of dark brown sugar, 1/4 teaspoon of salt and a pinch of pepper.
Ingredients
For the meatloaf
- 2 pounds extra lean ground beef
- 1 3/4 cups crushed Ritz crackers
- 1 small onion, finely chopped
- 2 eggs, slightly beaten
- 3/4 cup ketchup
- 2 teaspoons garlic salt
- 1/4 to 1/2 teaspoon black pepper
- 2 slices bacon
For the sauce
- 1/2 cup ketchup
- 1/4 teaspoon salt
- 1/2 teaspoon dry mustard
- 2 tablespoons dark brown sugar
- 1/8 to 1/4 teaspoon black pepper
How to Make Amish Meatloaf
1. Heat the oven. Heat the oven to 350°F.
2. Mix the meatloaf. In a large bowl, mix the ground beef, crushed Ritz crackers, onion, eggs, 3/4 cup ketchup, garlic salt and 1/4 to 1/2 teaspoon pepper until well combined. Don’t overmix.
3. Shape and top. Pack the mixture into a 9×5-inch loaf pan and press it down evenly. Lay the 2 bacon slices over the top.
4. Bake the loaf. Bake at 350°F for 1 hour.
5. Make the sauce. While the meatloaf bakes, stir together 1/2 cup ketchup, 1/4 teaspoon salt, 1/2 teaspoon dry mustard, 2 tablespoons dark brown sugar and 1/8 to 1/4 teaspoon pepper.
6. Add the sauce. When the hour is up, pour the sauce over the meatloaf and smooth it out. Bake 15 to 20 more minutes, until the center reaches 160°F on a food thermometer.
7. Rest and slice. Let the meatloaf rest for 5 minutes before slicing.
When the Sauce Goes On (and How to Tell It’s Done)
Here’s the timeline for this loaf:
| Stage | Time at 350°F | What to do |
|---|---|---|
| Loaf with bacon on top | 1 hour | Bake plain; make the sauce meanwhile |
| Sauce on | 15 to 20 minutes | Pour and smooth the sauce over the loaf |
| Done | 160°F in the center | Check with a food thermometer |
| Rest | 5 minutes | Then slice |
Don’t overmix. Mix just until everything is combined; overworking the meat makes a dense loaf.
Let the bacon do its job. The strips on top add moisture and flavor while the loaf bakes.
Use a thermometer. Time is only a guide. USDA FSIS says ground beef is done at 160°F in the center.
Rest before slicing. Five minutes helps the loaf hold its shape and keep its juices.
Variations
- Less sweet: add more garlic, or use 1/2 teaspoon of garlic salt in place of the plain salt in the sauce.
- Swiss Amish meatloaf: add evaporated milk, dried sage and shredded Swiss cheese to the loaf mixture.
- Sweeter glaze: add brown sugar to the meat and use a thicker ketchup, brown sugar, vinegar and mustard glaze.
- Oval pan: an oval loaf pan works too.
Storage & Reheating
Refrigerator: Refrigerate leftovers within 2 hours in shallow covered containers. USDA FSIS says to eat them within 3 to 4 days.
Freezer: Freeze leftovers for 3 to 4 months. Thaw them in the refrigerator, or reheat from frozen in the oven or microwave; it just takes longer.
Reheat: Reheat slices covered until they reach 165°F. Don’t reheat meatloaf in a slow cooker.
What to Serve With It
Meatloaf loves classic sides: try 3-ingredient slow cooker potatoes, smothered green beans or slow cooker Amish buttered noodles. For more Amish-style dinners, make Amish hamburger steak bake or slow cooker Amish ground beef gravy noodles. Prefer a classic loaf? Try old fashioned Momma’s meatloaf.
Frequently Asked Questions
What is the secret to a great meat loaf?
For this one: bacon on top, a light hand when mixing, the sauce added after the first hour, 160°F in the center and a short rest before slicing.
What makes Amish meatloaf different?
Bacon on top and a sweet-leaning ketchup and brown sugar sauce. This recipe uses crushed Ritz crackers as the binder.
Is Amish meatloaf sweet?
Some are. This one is milder, with 2 tablespoons of brown sugar in the sauce. Add more garlic if you want it even less sweet.
When do I put the sauce on the meatloaf?
After the loaf has baked for 1 hour. Then bake 15 to 20 more minutes.
What temperature should meatloaf be when it’s done?
160°F in the center on a food thermometer.
What pan should I use?
A 9×5-inch loaf pan. An oval loaf pan works too.
Final Notes
Crush the crackers in a zip-top bag with a rolling pin and the loaf comes together in minutes. The sauce is ready long before the hour is up. If you make it, tell me in the comments what you served with it.
Amish Meatloaf
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Ingredients
- 2 pounds extra lean ground beef for the loaf
- 1 3/4 cups Ritz crackers crushed; for the loaf
- 1 small onion chopped finely; for the loaf
- 2 eggs slightly beaten; for the loaf
- 3/4 cup ketchup for the loaf
- 2 teaspoons garlic salt for the loaf
- 1/4 to 1/2 teaspoon black pepper to taste; for the loaf
- 2 slices bacon regular-sliced; laid on top of the loaf
- 1/2 cup ketchup for the sauce
- 1/4 teaspoon salt for the sauce
- 1/2 teaspoon dry mustard for the sauce
- 2 tablespoons dark brown sugar for the sauce
- 1/8 to 1/4 teaspoon black pepper to taste; for the sauce
Instructions
- Heat the oven to 350°F.
- In a large bowl, mix the ground beef, crushed Ritz crackers, onion, eggs, 3/4 cup ketchup, garlic salt and 1/4 to 1/2 teaspoon pepper until well combined. Do not overmix.
- Pack the mixture into a 9x5-inch loaf pan and press it down evenly. Lay the 2 bacon slices over the top.
- Bake at 350°F for 1 hour.
- While the meatloaf bakes, stir together 1/2 cup ketchup, 1/4 teaspoon salt, 1/2 teaspoon dry mustard, 2 tablespoons dark brown sugar and 1/8 to 1/4 teaspoon pepper.
- When the hour is up, pour the sauce over the meatloaf and smooth it out. Bake 15 to 20 more minutes, until the center reaches 160°F on a food thermometer.
- Let the meatloaf rest for 5 minutes before slicing.
Notes
Nutrition
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