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Meatloaf with Crackers

Meatloaf with crackers is a classic cracker-bound meatloaf with a moist, tender crumb and a caramelized ketchup glaze on top. This easy meatloaf recipe uses soaked crushed Ritz or saltine crackers for a sticky, sliceable loaf that bakes until 160°F.
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Prep Time 10 minutes
Cook Time 1 hour
rest 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 1 cup crushed Ritz or saltine crackers
  • 2 eggs
  • 0.5 cup whole milk
  • 1 small onion, finely grated
  • 2 cloves garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 0.25 Salt and black pepper to taste
Glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tsp yellow mustard

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. Lightly grease so the crust releases cleanly after baking.
  2. Mix crushed Ritz or saltine crackers with whole milk and let sit 3 minutes to absorb. The mixture should look thick and cohesive before combining with the meat.
Form the loaf
  1. Combine ground beef, soaked crackers, eggs, grated onion, minced garlic, Worcestershire sauce, garlic powder, salt, and black pepper in a large bowl. Mix until evenly distributed with no dry cracker pockets.
  2. Press the meat mixture into the prepared loaf pan and smooth the top. Pack it firmly so the loaf slices without crumbling.
  3. Mix ketchup, brown sugar, and yellow mustard to form the glaze, then spread half over the meatloaf. The top should be glossy and fully coated.
Bake and glaze again
  1. Bake at 350°F for 40 minutes, until the glaze begins to set and darken at the edges. Look for a caramelizing sheen on the surface.
  2. Spread the remaining glaze over the meatloaf after 40 minutes and continue baking 15–25 minutes. Bake until the internal temperature reaches 160°F and the top is sticky with caramelized spots.
  3. Rest the meatloaf for 10 minutes before slicing. The juices should settle for clean slices.

Notes

Pro tip: let the cracker-and-milk mixture sit the full 3 minutes so it binds evenly and keeps the crumb tender. Store leftovers in the refrigerator up to 4 days in a covered container. Freeze baked meatloaf slices up to 2 months (thaw in the fridge overnight). For a lower-fat option, use 90% lean ground beef and expect a slightly softer texture.