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    Home » Everything Amish » Plain Culture

    Sunday Dinner: Mrs. Stoltzfus's Amish Ham Loaf

    Published: Nov 5, 2017 · Updated: Nov 5, 2017 by Kevin Williams | Leave a Comment

    By Kevin Williams

    Loaf meals are popular with Amish cooks.  Basically, if you can grind it, pound it, and pulverize it into a loaf, it's appealing why?  Well, it's simple, hearty, and a great way to stretch meat out to feed large families.  Hence, the popularity of meatloaf.  But meatloaf, made of traditional hamburger, isn't the only loaf game in town.  Ham loaves, turkey loaves, chicken loaf, and even fish loaf all enjoy popularity in Amish homes.

    Recipe tester Barbara gave this authentic Amish ham loaf a whirl. Curiously, the recipe called for ham, as you'd expect, but also hamburger, which you wouldn't expect. But from what Barbara relayed to me, the additional of hamburger really just firmed up the loaf more and, I'm guessing, helps an Amish homemaker stretch out her pork supply. Barbara said you really can't taste the hamburger in it.  This sort of reminds me of those old A-1 steak sauce commercials, "what is hamburger, chopped ham?"

    Other thoughts from Barbara about the recipe:  Barbara would probably cut back the brown sugar to 1 /3 cup and increase the mustard to a tablespoon.  But that is a matter of preference, so adjust accordingly.  The pineapple juice adds a nice flavor splash and Barbara says you can eat it as a hot meal or sliced and served cold is good too.  So this recipe has some versatility.  Thank you Barbara for testing this for us!

     Here is this winner of a recipe!

    Gathering the ingredients...

    Into the loaf pans, note the pretty pink color!

    And onto the supper table!

    Sunday Dinner: Mrs. Stoltzfus's Amish Ham Loaf
     
    Print
    Ingredients
    • 1 cup bread crumbs
    • 1 cup milk
    • 2 eggs
    • 1 /2 cup brown sugar
    • 1 /2 cup pineapple juice
    • 1 teaspoon mustard
    • 2 pounds ground ham
    • 1 pound hamburger
    Instructions
    1. Mix well and shape into loaves.
    2. Bake at 350 for 1 hour.
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    3.5.3226

    AMISH FISH LOAF

    1 pound diced, fresh fish (bluegill, bass) or 1 (15-ounce) can storebought salmon (see Note)

    2 large eggs

    1 teaspoon dry mustard

    ½ cup milk

    ½ cup chopped celery

    ¾ teaspoon salt

    ⅛ teaspoon black pepper

    2 cups dried Fish Loaf bread crumbs

    3 tablespoons finely chopped parsley

    2 tablespoons minced onion

    Preheat oven to 375 degrees. In a large mixing bowl add diced fish. If using canned fish, do not drain. If using fresh fish, remove the skin and bones first. In a separate small bowl, beat the eggs with mustard, salt and pepper. Mix in milk, celery, bread crumbs, parsley and onions with a fork. Pack mixture into a greased 9-by-12-inch pan or smaller. Bake for 45 minutes or until the top begins to turn golden brown.  Slice and serve warm.

    More loaf meals:

    Amish Turkey Loaf

    Mattie Lapp's Chicken Loaf

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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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