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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