The Pa. 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.
Pa. Dutch MeatloafCourse: EntreeCuisine: Pa. Dutch, Coal RegionDifficulty: Easy
2 pounds ground beef
2 1/2 cups crushed butter-flavored crackers
1 small onion, chopped
3/4 cup ketchup
1/4 cup brown sugar
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 the 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.