My neighbor brought this to a potluck once and everyone asked for the recipe. I still can't believe it only takes 4 ingredients!

This oven baked 4-ingredient Amish meatloaf casserole is the kind of dish that quietly steals the show at a potluck. My neighbor brought it to a church supper years ago, and I remember watching people go back for seconds and then crowd around her to ask how she made it. No one could believe it was only four ingredients. It has that old-fashioned, Amish-style comfort food feel—simple pantry staples, baked in a glass dish until the top is caramelized and the edges are a little crispy. It’s the kind of recipe you keep in your back pocket for busy weeknights, when you want something hearty that the whole family will actually eat without fuss.

This casserole is wonderful with classic Midwestern sides: a green vegetable like steamed green beans or buttered peas, and something starchy to soak up the extra sauce, such as mashed potatoes, buttered egg noodles, or even plain white rice. A simple side salad with ranch dressing balances the richness, and warm dinner rolls or garlic toast make it feel special enough for Sunday supper. For potlucks, I like to bring it right in the glass baking dish, set it on a trivet, and let folks scoop it alongside whatever casseroles and salads show up on the table.

Servings: 6

2 pounds ground beef (80–85% lean)

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch glass baking dish so the casserole releases easily and the edges can crisp up a bit.

In a large mixing bowl, add the ground beef, dry seasoned stuffing mix, milk, and 1 cup of the ketchup. The stuffing mix replaces breadcrumbs and seasoning, so you don’t need anything else.

Using clean hands or a sturdy spoon, gently mix everything together until the stuffing mix is moistened and the ingredients are evenly combined. Try not to overwork the meat so the casserole stays tender.

Transfer the meat mixture to the prepared glass baking dish. Press it out evenly into the pan, smoothing the top so it bakes uniformly and looks neat when you slice it.

Spread the remaining 1/2 cup ketchup evenly over the top of the meat mixture, all the way to the edges. This will bake into a sweet, tangy glaze that caramelizes in spots.

Place the baking dish on the middle rack of the preheated oven and bake for 45–55 minutes, or until the meatloaf casserole is cooked through, the top is bubbly and slightly darkened around the edges, and the internal temperature in the center reaches 160°F (71°C).

Carefully remove the glass dish from the oven and let the casserole rest for 8–10 minutes. This helps the juices settle and makes it easier to cut into neat squares.

Slice into squares and serve warm straight from the glass baking dish. Spoon any extra sauce from the top of the casserole over each serving for a little extra flavor.

For picky eaters, you can cut the ketchup topping down to a thinner layer or even serve some of it on the side so kids can control how much they get. If your family prefers a little sweetness, mix 1–2 tablespoons of brown sugar into the ketchup you use for the topping (this doesn’t change the ingredient count much, so consider it optional). For a touch of smokiness, swap some of the ketchup in the meat mixture with barbecue sauce, keeping the total sauce amount the same. If you need to stretch the casserole to feed more people, use 3 pounds of ground beef and a 9x13 plus a small extra dish, then bake a little longer, checking for doneness. You can also prepare the meat mixture in the morning, press it into the glass dish, cover, and refrigerate; when you’re ready to bake, spread on the ketchup topping and add 5–10 extra minutes to the oven time since it will be cold. Leftovers reheat nicely in the microwave, and slices can be tucked into buns the next day for easy meatloaf sandwiches.