amish meatloaf

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Tonight I’m making Swiss meatloaf for dinner.  It’s a recipe loosely adapted from one of my favorite cookbooks, Cooking From Quilt Country by Marcia Adams. I purchased a copy of the book while on a little road trip to Harmony Minnesota with my grandma Darling. That was over 20 years ago while I was pregnant with my daughter Andrea. My, how time flies!

This is a seriously AWESOME recipe. It completely changed my opinion of meat loaf.

~amish meatloaf~

2 large eggs

3/4 cup evaporated milk

1 teaspoon rubbed sage

1 teaspoon nutmeg

2 teaspoons salt

2 teaspoons freshly gound black pepper

1 lb ground beef

1 lb. ground pork

2 cup Keebler “Club” cracker crumbs (crumbled fine)

1 and 1/2 cups grated Swiss cheese

1 cup finely chopped onion

5 to 6 strips bacon

Preheat oven to 350 degrees F. Beat the eggs in a large bowl. Add evaporated milk, sage, nutmeg salt, and pepper. Mix well. Add ground meats, crumbs, all but 1/4 cup of the cheese and onion. Blend well, using your hands. Form into a loaf and place in loaf pan. Lay bacon strips over top. Bake for 40 minutes. Sprinkle remaining 1/4 cup cheese on top. Bake an additional 10 minutes.

Cool a bit before serving with mashed potatoes mixed with sour cream and horseradish and topped with gravy.



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  21 comments for “amish meatloaf

  1. May 2, 2011 at 11:38 pm

    My meatloaf recipe is quite similar, sans the swiss cheese. I’ ve always thought the grnd pork essential to the flavor. I’ll have to try it with the cheese next time for a new twist. Thanks for sharing.

    • February 4, 2014 at 9:38 am

      I have been using half ground beef and half turkey tastes wonderful and is also a bit healthier. I think I’ll have to try this recipe!!

  2. Melissa
    May 3, 2011 at 9:27 am

    You’re welcome Poiema, thanks for commenting. Let me know how you like this version 😉

    • Julana
      September 30, 2019 at 9:44 am

      I am surprised to see this cookbook. My mom cooked out of this throughout my childhood. It is filled with so many amazing recipes. The meatloaf is my favorite favorite. I forgot what to the name of the book was so I’m happy to see you posted the photo. I am gonna go find it and purchase. Thank you for bringing back great memories of cooking with my momma.

      • Melissa
        October 15, 2019 at 9:13 am

        Great cookbook! The oven fried chicken is good too.

  3. Pingback: Swiss Meat
  4. Sandy
    October 29, 2012 at 7:18 pm

    Like my mom’s old fashion meatloaf minus the nutmeg and swiss cheese. I make it sometimes but leave out the pork,nutmeg, swiss cheese, I do put the bacon strips on. Thanks for sharing and a nice quick meal for colder evenings.

    • Melissa
      October 29, 2012 at 8:35 pm

      my pleasure Sandy 🙂 thanks for stopping by to comment! xo

  5. lynn
    February 24, 2013 at 3:59 am

    got to try

    • Melissa
      February 24, 2013 at 9:56 am

      Hi Lynn! That’s what I thought when I saw this recipe for the first time. Hands down the best meatloaf I’ve ever had. Enjoy! 🙂

  6. Laura
    August 19, 2013 at 1:27 am

    But what do you do with the onion?

    • Melissa
      August 19, 2013 at 7:48 am

      Hi Laura,

      The recipe indicates to add it with the cheese.


      • barbara
        February 4, 2014 at 6:51 pm

        I reread it several times and studied the picture of the meatloaf. I believe you add the onion to the ground meat mixture. You can see the chunks of onion in the slices of meatloaf.

  7. Barbara Lackey
    November 12, 2013 at 5:50 pm

    Will try…love a good meatloaf!

    • Melissa
      November 12, 2013 at 8:14 pm

      Hi Barbara 🙂 Enjoy, and thanks for stopping by!

  8. denise
    November 29, 2013 at 1:49 pm

    Do you use breakfast sausage such as Jimmy Dean or generic unseasoned store brand ground pork ? Also, have you ever used anything other than the keebler crumbs ? oatmeal, bread, saltine ? I’d love to know soon….pleez 🙂

    • Melissa
      November 29, 2013 at 3:39 pm

      Hi Denise! the recipe calls for plain, ground pork…not sausage 🙂 and I like the buttery keebler cracker crumbs, but you can feel free to try whatever you like. Oatmeal may hold too much moisture…I’d stick with crackers or dry bread crumbs. Thanks for visiting.

  9. Melissa Schlott
    December 27, 2013 at 4:19 pm

    going to try these but I will be baking them in muffin tins for single servings for a finger food party I am hosting

    • Melissa
      December 28, 2013 at 10:26 pm

      What a great idea, Melissa! I love meatloaf “cupcakes.” 🙂 YUMMY! Enjoy.

  10. December 28, 2013 at 9:18 am

    I have all her cookbooks, use them more than any others! This is really good, I’ve made it quite often

    • Melissa
      December 28, 2013 at 10:27 pm

      Hi Leslie! I love her cookbooks too 🙂 So wonderful and cozy. Thanks so much for stopping by to comment! XO

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