Hearty Ham Loaf Recipe
Hearty Ham Loaf Recipe photo by Taste of Home
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Hearty Ham Loaf Recipe

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"THIS is a recipe that comes from my father's side of the family. It's a simple dish to make, good for just about any occasion. The sauce makes the meat especially flavorful. For me, this recipe brings back all kinds of memories of my childhood days in Nebraska. I hope you'll enjoy it in your home over and over again, so it can create some memories for you as well."
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES: 10-12 servings


  • 1 cup coarsely crushed saltines (about 25 crackers)
  • 1 cup 2% milk
  • 2 eggs, lightly beaten
  • 1/8 teaspoon pepper
  • 1-1/2 pounds ground ham
  • 1 pound ground pork
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground mustard
  • 2-1/2 tablespoons vinegar
  • 1/4 cup water

Nutritional Facts

1 slice: 301 calories, 18g fat (7g saturated fat), 95mg cholesterol, 836mg sodium, 14g carbohydrate (10g sugars, 0 fiber), 20g protein.


  1. In a large bowl, combine the crackers, milk, eggs and pepper. Crumble ham and pork over mixture and mix well. Press into a 9-in. x 5-in. loaf pan. Bake at 350° for 1-1/4 hours or until a thermometer reads 160°.
  2. Meanwhile, combine the sauce ingredients in a small saucepan; bring to a boil. Boil for 2 minutes. Baste loaf occasionally after first 20 minutes of baking. Yield: 10-12 servings.
Originally published as Hearty Ham Loaf in Reminisce July/August 1991, p33

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Lesmonty User ID: 6366150 241453
Reviewed Jan. 10, 2016

"Have made it 4 or 5 times, gets better each time! Delicious"

janeenj User ID: 7132464 15468
Reviewed Jan. 4, 2014

"A good alternative to usual meat loaf - nice hammy taste. Don't neglect the basting sauce as it adds a lot a flavor. The loaf would be rather flat without it."

Geri Greene User ID: 4847076 17968
Reviewed Nov. 30, 2011

"A lovely variation on the other meat loaf! I have made this as meat balls also and served with navy bean soup and cornbread!"

FriedaG User ID: 1671534 44505
Reviewed Jan. 31, 2010

"Delicious! I really like the basting sauce."

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