Pennsylvania Dutch Meatloaf

The Pennsylvania Dutch and Amish feature meatloaf on their menus often; many diners in the Coal Region also have it, but the “Pa. Dutch/Amish” version has a touch of sweetness to it as a result of adding brown sugar to the meat mixture.

Top it with a sweet ketchup based glaze and add some bacon strips to the top and you might find this becomes one of your favorite versions of this versatile food.

I just love left-over, cold meatloaf used to make a sandwich. It was one of the brown bag lunches I looked forward to more than anything else during my school years.

Pennsylvania Dutch Meatloaf

Recipe by A Coalcracker in the KitchenCourse: EntreeCuisine: Pa. Dutch, Coal RegionDifficulty: Easy


  • 2 pounds ground beef

  • 2 1/2 cups crushed butter-flavored crackers

  • 1 small onion, chopped

  • 2 eggs

  • 3/4 cup ketchup

  • 1/4 cup brown sugar

  • Topping/Glaze
  • 2 slices bacon, cut into four pieces

  • 1 cup ketchup

  • 2 tablespoons vinegar

  • 3/4 teaspoon salt, or to taste

  • 2 tablespoons prepared yellow mustard

  • 1/2 cup brown sugar


  • In a medium bowl, mix together ground beef, crushed crackers, onion, eggs, 3/4 cup ketchup, and 1/4 cup brown sugar until well blended. Press into a 9 x 5 inch loaf pan. Lay the two slices of bacon over the top.
  • Bake for 1 hour in 350F preheated oven, or until cooked through.
  • While the loaf bakes, mix together the remaining 1 cup ketchup, vinegar, salt, mustard and 1/2 cup brown sugar. Spread over the top of the meat loaf for the last 15 minutes of baking.