Pennsylvania Dutch Ham Loaf

This is the Entree of my Easter Dinner Meal Plan.

Every year, my family would travel around the US for five weeks.  It was a BLAST.  When I look back on my vacations, I remember the fun times, the fights, the experiences, the sites, and most of all the FOOD!  One of my favorite places to eat is in Pennsylvania Dutch country…specifically Lancaster.  There is a restaurant there that serves Ham Loaf and the idea came into my head that a)I was really craving this stuff and b)Easter dinner is the perfect time to have it.

This is soooo good!  I have to refrain from eating the whole thing because I absolutely love it!  There’s a running joke in my family that I kept eating ham loaf at said restaurant when everyone else was saying how full they were.  I can’t describe how awesome I think this stuff is.

I got the basis of this recipe from here, but it didn’t sound quite right for the ham loaf I’m used to…so I changed it up.

Pennsylvania Dutch Ham Loaf

Prep Time: 15 minutes

Cook Time: 2 hours

Yield: 6-8 Servings

Serving Size: 1 Slice


  • 1 lb. ground pork
  • 1 lb. ground ham (get a pound of cooked ham and run it through the food processor)
  • 1/4 c. brown sugar
  • 1 tsp. salt
  • 1 c. bread crumbs
  • 3/4 c. milk
  • 1 egg
  • Sauce:
  • 1 c. brown sugar
  • 1/2 c. water
  • 2 tsp ground mustard
  • 2 Tbs. vinegar


  1. Preheat oven to 350 degrees. Mix together all the ingredients except for the sauce in a large bowl. Put the meat mixture in a 9X5 loaf pan. Fill up a 9X13 pan with about 1 inch of water. Cover the loaf pan with foil and place in the 9X13 pan. Place in the oven and cook for one hour.
  2. While the meat mixture is cooking, combine all the sauce ingredients in a small bowl. Set aside until loaf has cooked for one hour. Once it's done, take off foil and pour one half of the sauce mixture over the ham loaf. Cook for another hour, or until cooked through. Keep an eye on it and cover with foil again if the top is getting too dry.
  3. When ham loaf is almost done, heat up the remaining sauce mixture on medium low heat. After you take out the ham loaf and slice it, pour the sauce mixture on top.

That’s it!  This was by far the easiest part of the meal.  I was really nervous about it, but it turned out AMAZING and it went fabulous with the rest of the meal.  Check out the rest of the meal:

Also, be sure to check out the Printables I used to decorate the place settings, candles and food labels.


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  1. Jacqueline says

    When you say breadcrumbs do you mean fresh white bread that has been made into fine crumbs (soft) or do you mean the dried kind that come in the canister?

    • Erin says

      Hi Jacqueline- I use white bread that is stale. You can leave it out the night before you make this…It’s so yummy!!! Good luck and thanks for visiting my blog!


  1. […] I’m not a fan of soggy, steamed veggies…gross.  So I may have made this a little more complicated than just sticking them in a pot and turning on the heat, but these veggies are so fresh and simple, and a perfect compliment to my ham loaf. […]

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