Old-Fashioned Amish-Style Sweet and Sour Meatloaf

Old-fashioned Amish-style sweet and sour meatloaf is a comforting, family-style dinner that’s simple to prepare and full of flavor. The meatloaf bakes up tender and is finished with a lightly sweet tomato sauce poured over the top and returned to the oven until warm and bubbly. It’s a dependable recipe that pairs beautifully with mashed potatoes or noodles and is just as good the next day.

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Why You’ll Love This Sweet and Sour Meatloaf

• Old-fashioned comfort food
  A classic meatloaf recipe with simple ingredients and familiar flavor.
• Amish-style simplicity
  Straightforward to make with pantry staples you likely already have on hand.
• Lightly sweet tomato sauce
  A warm, flavorful topping that sets this meatloaf apart without being overpowering.
• Tender and satisfying
  Bakes up soft and flavorful, perfect for a hearty family dinner.
• Great for leftovers
  Slices reheat beautifully and make excellent sandwiches the next day.

Old-Fashioned Amish-Style Sweet and Sour Meatloaf

Served on a bed of buttered egg noodles, sweet and sour meatloaf is a lovely entree to serve to guests. Or serve with everyone’s favorite, mashed potatoes. Comfort at its best. If you happen to have leftover’s, make a sandwich with slices of meatloaf. Serve on bread or make a grilled sandwich.

How to Make Sweet and Sour Meatloaf

In a bowl, combine the ground beef, eggs, salt, pepper, minced onion,  half of the tomato sauce and breadcrumbs.

Toss lightly but thoroughly to completely combine. Add the meat mixture to a rectangular baking dish and form into a loaf shape. Place in the oven to bake.

Just before the meatloaf baking time is complete, add the sauce ingredients to a saucepan or microwave-safe bowl. Stir to combine and heat on the stove or in microwave.

Recipe Note:

If you notice excess grease in the pan, carefully blot it with a folded paper towel before adding the sauce. This helps keep the finished dish from becoming too oily.

Remove the meatloaf from the oven and pour the sauce over the top. Return the meatloaf to the oven and bake an additional 10 minutes. or until internal temperature is 160F.

How to check temperature correctly

• Insert an instant-read thermometer into the center of the loaf (the thickest part).
• Avoid touching the pan, which can give a false reading.

Practical tip

• You can pull the meatloaf from the oven at about 155-158°F, then let it rest for 5–10 minutes.
• It will continue cooking slightly (carryover cooking) and land right at 160°F without drying out.

Remove from oven and allow the meatloaf to rest 10 minutes before slicing. Spoon or pour the sauce from the pan into a pitcher and serve on the side.

Sweet and Sour Meatloaf FAQs

Can I make sweet and sour meatloaf ahead of time?
Yes. You can mix and shape the meatloaf earlier in the day, cover, and refrigerate. Bake when ready, then add the sauce and finish as directed.

What is the best ground beef for meatloaf?
Ground beef that is about 85% lean works best. It gives good flavor without making the meatloaf greasy.

Can I bake meatloaf in a loaf pan instead of a baking dish?
Yes, but a baking dish allows the sauce to spread around the meatloaf and makes serving easier.

How do I keep meatloaf from falling apart?
Be sure to include eggs and breadcrumbs, and avoid overmixing. Letting the meatloaf rest before slicing also helps it hold together.

How long does leftover meatloaf last?
Store leftovers covered in the refrigerator for 3 to 4 days. Reheat gently, adding a little extra sauce if needed.

Sweet and Sour Meatloaf Recipe

Tender, classic meatloaf topped with a tangy sweet-and-sour tomato glaze. Comforting, flavorful, and perfect for an easy family dinner.

Print Recipe

Equipment

• a 9 in by 13 in rectangular baking dish.
• Preheat the oven to 350 degrees F.

Ingredients

  

1x2x3x

MEATLOAF:

• 1 1/2 pounds ground beef I use 85% otherwise it is too greasy
• 1 cup dry bread crumbs
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 eggs
• 1 teaspoon dried minced onion
• 1 15 ounce can tomato sauce, divided

TOPPING:

• 2 tablespoons brown sugar
• 2 tablespoons vinegar regular or cider. we prefer regular
• 1/2 cup white sugar
• 2 teaspoons prepared mustard
• remainder of tomato sauce

Instructions

 

MEATLOAF:

• Preheat oven to 350 degrees F.
• Mix together beef, bread crumbs, salt, pepper and eggs (use a large meat fork and toss thoroughly but lightly)
• Add onion and one-half of tomato sauce. Add mixture to a 9-inch by 13-inch rectangular baking dish.
• Bake at 350 degrees for 50 minutes.
• Note: If you notice excess grease in the pan, carefully blot it with a folded paper towel before adding the sauce. This helps keep the finished dish from becoming too oily.

TOPPING:

• In saucepan, combine topping ingredients; heat just to boiling. Sauce can also be warmed in the microwave in a microwave safe bowl.
• Pour the sauce over meatloaf; bake 10 minutes more. Let sit 5 minutes before slicing.
• Yield 6 servings.

Notes

How to check temperature correctly

• Insert an instant-read thermometer into the center of the loaf (the thickest part).
• Avoid touching the pan, which can give a false reading.

Practical tip

• You can pull the meatloaf from the oven at about 155-158°F, then let it rest for 5–10 minutes.
• It will continue cooking slightly (carryover cooking) and land right at 160°F without drying out.

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