This little oven-baked Amish-style meatloaf noodle casserole is the kind of humble, five-ingredient supper that has quietly fed farm families for generations. It starts with a bed of uncooked egg noodles right in a glass baking dish, then you pour a simple ketchup mixture and crumbled meatloaf over the top and let the oven do the rest. It reminds me of the way my mother stretched yesterday’s meatloaf into a whole new meal, turning leftovers and pantry staples into something comforting that folks always come back to. The bottled ketchup gives it that familiar sweet-tangy glaze we all grew up with, and the noodles soak up every bit of flavor as they bake.
Serve this casserole piping hot with a side of buttered peas or green beans and a simple lettuce salad dressed with vinegar and oil. A slice of soft white bread or a warm dinner roll is perfect for catching any saucy bits left in the dish. For a real Midwestern table, add a dish of applesauce or coleslaw alongside and finish the meal with something simple like sliced fresh fruit or a pan of brownies.
Amish Meatloaf Noodle CasseroleServings: 6
Ingredients
12 oz uncooked wide egg noodles
2 cups crumbled cooked meatloaf (leftover or store-bought, packed lightly)
1 1/2 cups bottled ketchup
2 cups beef broth (or water, but broth is better)
1 cup shredded mild cheddar cheese, loosely packed
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish so the noodles don’t stick.
Pour the uncooked egg noodles into the greased glass baking dish and spread them out into an even layer with your hands.
In a medium bowl or large measuring cup, whisk together the bottled ketchup and the beef broth until the mixture is smooth and pourable.
Sprinkle the crumbled cooked meatloaf evenly over the dry noodles in the baking dish, tucking some pieces down between the noodles so every bite has a bit of meat.
Slowly pour the ketchup and broth mixture over the noodles and meatloaf, making sure to cover the noodles as evenly as you can. Use your hands or a spoon to gently mix and press the noodles and meatloaf down so they’re mostly submerged in the liquid, just like you see in those homey process photos.
Cover the glass baking dish tightly with foil to trap the steam, then place it on the middle rack of the preheated oven.
Bake covered for 35 to 40 minutes, until the noodles are tender when you peek under the foil and the liquid is mostly absorbed.
Carefully remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and return the dish to the oven, uncovered, for another 8 to 10 minutes, or until the cheese is melted and lightly bubbly around the edges.
Let the casserole rest on the counter for about 5 to 10 minutes before serving so it can set up a bit and is easier to scoop. Serve warm straight from the glass baking dish.
Variations & Tips
If you don’t have leftover meatloaf, you can use cooked seasoned ground beef shaped roughly into chunks to mimic meatloaf texture. For a slightly creamier version, replace 1/2 cup of the beef broth with milk or half-and-half; the noodles will bake up a bit richer and softer. You can also stir a teaspoon or two of yellow mustard into the ketchup mixture for a more old-fashioned, tangy meatloaf flavor. A small handful of finely chopped onion or green pepper can be scattered over the noodles with the meatloaf if you like a bit more texture, though it will add a touch of crunch. For those who prefer a milder sweetness, mix part ketchup and part tomato sauce instead of all ketchup. To make it ahead, assemble the dish up through adding the liquid and meat, cover, and refrigerate up to 8 hours; add an extra 5 to 10 minutes of baking time since it will be starting cold. Leftovers reheat well in a low oven, covered with foil and splashed with a spoonful of broth or water to keep the noodles from drying out.
