Amish Meatloaf with Tangy Glaze
Amish meatloaf with fresh bread crumbs and a sweet and tangy ketchup and brown sugar glaze.
Ingredients
Main Ingredients
- 2 lb ground beef 80/20 recommended
- 1 cup fresh bread crumbs or crushed saltine crackers
- ½ cup milk
- 1 medium onion finely chopped
- 1 small green bell pepper finely chopped, optional
- 2 large eggs
- 2 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tbsp Worcestershire sauce
- ½ cup ketchup for the glaze
- 2 tbsp brown sugar for the glaze
- 1 tsp yellow mustard for the glaze
- 1 tbsp apple cider vinegar for the glaze
Instructions
Cooking
- Preheat the oven to 350 degrees F. Grease a 9 by 5 inch loaf pan or line it with parchment.
- Stir the bread crumbs into the milk in a large bowl and let them soften for a few minutes.
- Add the beef, onion, bell pepper, eggs, salt, pepper, garlic powder, and Worcestershire and mix gently until just combined.
- Press the mixture into the pan and smooth the top.
- Whisk the ketchup, brown sugar, mustard, and vinegar. Spread half over the meatloaf and bake 50 minutes.
- Spread on the remaining glaze and bake 15 to 20 more minutes until the center reaches 160 degrees F.
- Rest in the pan for 10 minutes before slicing.
Notes
Do not overmix. Refrigerate leftovers within 2 hours and use within 3 to 4 days, reheating to 165 degrees F. Nutrition is an estimate.