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Meatloaf with Crackers

Meatloaf with crackers is a classic cracker-bound meatloaf with a moist, tender crumb and a sticky ketchup glaze caramelized on top. The Ritz or saltine base soaks up milk for a tender texture, then bakes until the center reaches 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: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb ground beef Use 80/20 for best moisture.
  • 1 cup crushed Ritz or saltine crackers Crush crackers to fine crumbs.
  • 2 eggs Helps bind the loaf.
  • 0.5 cup whole milk Soaks crackers for a tender crumb.
  • 1 small onion, finely grated Grate to distribute evenly.
  • 2 cloves garlic, minced Fresh garlic recommended.
  • 2 tbsp Worcestershire sauce Adds savory depth.
  • 1 tsp garlic powder
  • Salt and black pepper to taste Season to preference.
  • 0.5 cup ketchup For the glaze.
  • 2 tbsp brown sugar For sweetness and caramelization.
  • 1 tsp yellow mustard Balances the ketchup tang.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and soak the crackers
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Mix the crushed crackers with the whole milk and let sit 3 minutes to absorb.
Mix and shape the meatloaf
  1. Combine the ground beef, soaked cracker mixture, eggs, grated onion, minced garlic, Worcestershire sauce, garlic powder, salt, and black pepper.
  2. Press the mixture into the loaf pan and smooth the top.
Glaze and bake
  1. Mix the glaze ingredients (ketchup, brown sugar, and yellow mustard) and spread half over the meatloaf.
  2. Bake for 55–65 minutes, until the internal temperature reaches 160°F, and spread the remaining glaze after 40 minutes for caramelized shine.
  3. Remove the loaf and rest for 10 minutes before slicing so the juices set.

Notes

Pro tip: grate the onion finely so it disappears into the meat and keeps the loaf moist. Refrigerate leftovers in an airtight container for up to 3–4 days; freeze baked slices for up to 2 months. For a lighter option, use 93% lean ground beef and expect a slightly less rich texture.