This is the best meatloaf recipe with crackers you’ll ever eat and it is such an easy classic dish. It’ll quickly become a favorite family meal!
Original recipe: February 2018 | Updated: January 2021
Why This Recipe Works
Please hear me out. I understand that the word “meatloaf” is a turn-off to some. If this is you, I beg you to set your qualms aside because you have just landed on this blog post detailing the most delicious meatloaf you will ever eat.
A few years ago I dug up my mother’s handwritten recipe from childhood and used it as my guide. I don’t remember ever eating a recipe as good as hers.
This recipe is a version of hers (and it is a great recipe!), with an added irresistible sauce. I have received so many comments and emails over the years from people who tell me this famous Pip and Ebby meatloaf has become their favorite go-to recipe.
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Recipe Ingredients for the Best Meatloaf Recipe Ever
Beef – To avoid an extra greasy meatloaf, use a leaner meat like ground turkey or even venison. Beef meatloaf is incredible, but I promise the flavor is still super amazing no matter which type of meat you use in the recipe.
Crackers – Ritz crackers taste so incredible in this recipe, but feel free to replace equal amounts of crushed saltines, if desired.
Onion – Chop the onion very finely to avoid an end product that falls apart easily.
Milk – Any type of milk can be used in this recipe. Almond, skim, 1%, 2% or whole.
Sauce – The apricot preserves in the sauce MAKES this recipe, but if you don’t have it on hand grape or cherry jelly or jam are great replacements.
How To Make This Recipe For Meatloaf Using Ritz Crackers
Step 1
Preheat oven to 350 degrees F. Coat a 5×9 loaf pan with cooking spray and set aside. In a large bowl, combine ground beef, crushed Ritz crackers, egg, milk, ketchup, finely chopped onion, salt, pepper and garlic powder.
Mix everything together with your hands until it is thoroughly combined.
Step 2
Pour the meat mixture into the prepared pan and spread evenly.
Place the pan on a rimmed baking sheet (this is important!) so grease does not spill over the edges and into your oven!
Bake in the preheated oven for 1 1/2 hours (add the sauce at around the 45 minutes mark!).
Step 3
Make the meatloaf sauce: In a small bowl, combine ketchup, brown sugar, apricot preserves and Worcestershire sauce.
Mix well. Spread half of the mixture evenly over the meatloaf halfway through baking.
Reserve the remainder of the meatloaf topping for dipping/topping. Let the meatloaf sit for 15 minutes before slicing and serving or it may fall apart on you.
Popular Pip and Ebby Recipes
What To Serve With This Easy Meatloaf Recipe
Check out this comprehensive list of side dishes that pair perfectly with meatloaf! You will find 44 options to choose from, ranging from a simple hashbrown casserole to a chopped salad to marinated carrots (and so much more!). Stuffed Sweet Potatoes or a pile of hot mashed potatoes are perfect options, too.
Other Ways To Prepare This Dish
- Instant Pot Meatloaf is super quick and easy to make and it is SO delicious. It cooks so much more quickly than an oven-baked meatloaf.
- Don’t forget the sauce! This red sauce recipe will transform your next comfort food dinner and quickly turn into a family favorite.
- Check out this yummy roundup filled with delicious ideas for other beef and pork meatloaf recipes to get on the table tonight!
Substitute for Bread Crumbs in Meatloaf
Whether you are looking for a gluten-free replacement or you just don’t have bread crumbs on hand, learn what to substitute for breadcrumbs in this dish!
How Long Does Meatloaf Last In The Fridge
How long does meatloaf last in the fridge? If you have leftovers and you’re not sure whether to throw, refrigerate or freeze, read on!
What To Do With Leftovers
- Make meatloaf tacos.
- Add to a batch of chili, yum!
- Create leftover meatloaf sandwiches, obviously!
- Crumble it up and throw into spaghetti sauce to create leftover meatloaf spaghetti.
- Break into pieces and add it to your next batch of nachos.
- Build a few meatball subs, substituting meatballs for chunks of meatloaf.
Comfort Food Recipes
- Homestyle Ground Beef Casserole boasts flavor and creaminess over a bed of steaming egg noodles. This is a perfect hearty weeknight meal to put on the table.
- Instant Pot White Turkey Chili is packed with turkey meat, white beans and veggies, this comfort food is super flavorful and delicious.
- Chicken Bacon Ranch Casserole is a delicious combination of the tastiest flavors you will ever eat in a single bite.
- Best Baked Ziti is packed with flavorful meat sauce and layers of cheesy goodness, you will enjoy each flavorful bite. This delicious dinner feeds a lot of people and is super filling and hearty.
- Best Instant Pot Chili is the absolute perfect comfort food, packed with flavor, texture, color and a tiny bit of spice. Perfect dinner or party food!
Recipe Notes
- Be absolutely sure that you place the pan of meatloaf on a rimmed baking sheet before you put it in the oven. At times this recipe can bubble over and I really don’t want to be the reason your oven caught on fire.
- To save yourself from having to clean an extra dish, place parchment paper on top of the baking sheet.
- Be careful not to over mix! Mix until all ingredients are just combined. Over-mixing can create a different, denser texture.
- To avoid an extra greasy meatloaf, use a leaner meat like ground turkey or even venison! Beef meatloaf is incredible, but I promise the flavor is still super amazing no matter which type of meat you use in the recipe.
- Let the meatloaf rest for AT LEAST 15 minutes after it comes out of the oven. If you slice into it too soon, it will fall apart. Heed this important warning!
- The apricot preserves in the sauce MAKES this recipe, but if you don’t have it on hand grape or cherry jelly or jam are great replacements!
- The most accurate way to determine if any meat is done cooking is by using a Thermapen. (<—-affiliate link) Insert the thermometer into the center of the loaf to get a good reading. For this recipe I recommend achieving a temperature of 160°F.
FAQ About Meatloaf
Letting it sit for at least 15 minutes after pulling it out of the oven is a vital step if you wish to keep your meal intact. The egg and crackers will work their magic and hold the meatloaf together, but it may fall apart if you slice too soon.
If you are wondering about cooking times for cooking meatloaf all the way through, it takes an entire hour and a half. Make sure to place the pan on a rimmed baking sheet before putting it into the oven!
To ensure your meatloaf is fully cooked, stick a meat thermometer into the center. You will want to achieve an internal temperature of 160 degrees F.
Meatloaf turns out great when any variety of ground meat is used. Keep in mind that the fattier the meat (beef or sausage), the more grease will hang out in the bottom of the pan. Leaner meats such as ground turkey or even venison still produce a delicious end result!
The purpose of adding crackers to meatloaf is to help the mixture stick together (along with eggs!). They also add flavor to the final dish. Just be sure not to add too many cracker crumbs or the opposite problem can happen: your meatloaf may fall apart.
You can use equal parts cracker crumbs to replace breadcrumbs in just about any meatloaf recipe. Be sure the cracker crumbs are finely ground or the meatloaf may have issues with falling apart.
What People Are Saying About This Recipe
“Been using this recipe for years, we love it so much!! my husband was never a huge fan of meatloaf until I tried this recipe, now he asks for it regularly 🙂 thank you for sharing it, makes me feel like a rock star every time! “ ~Felicia
“Our whole family absolutely LOVES this meatloaf. I never cared for meatloaf until this recipe. Turns out great every time!! I make it exactly as directed, it is fabulous. We love the sauce so much that I sometimes make just the sauce and serve it with hamburger steak. ? “ ~Patricia
“This is by far the best meatloaf I’ve ever eaten/made. Everyone that has eaten it has loved it. I once put mine in muffin tins and swirled garlic mashed potatoes on top for a meatloaf cup cake. Soooooo yum!!! “ ~Ashley L.
Meatloaf Recipe With Crackers
Ingredients
- 2 lbs ground beef or ground turkey
- 1 cup Ritz crackers crushed
- 1 egg beaten
- 1 cup milk
- 1/2 cup ketchup
- 1/3 cup onion finely chopped (or 1 Tbsp dried minced onion)
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
Sauce
- 3/4 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup apricot preserves
- 1 tbsp Worcestershire sauce
Instructions
- Preheat oven to 350 degrees F. Coat a 5×9 loaf pan with cooking spray and set aside. In a large bowl, combine the ground beef, crackers, egg, milk, 1/2 cup ketchup, onion, salt, pepper and garlic powder. Mix together with your hands until thoroughly combined.
- Pour the mixture into the prepared pan and spread evenly. Place the pan on a rimmed baking sheet and bake in the preheated oven for 1 1/2 hours.
Sauce
- In a small bowl, combine ¾ cup ketchup, brown sugar, apricot preserves and Worcestershire sauce. Mix well. Spread half of the mixture evenly over the meatloaf halfway through baking. Reserve the remainder of the sauce for dipping/topping. Let meatloaf sit for 15 minutes before slicing and serving.
Notes
- Be absolutely sure that you place the pan of meatloaf on a rimmed baking sheet before you put it in the oven. At times this recipe can bubble over and I really don’t want to be the reason your oven caught on fire.
- To save yourself from having to clean an extra dish, place parchment paper on top of the baking sheet.
- Be careful not to over mix! Mix until all ingredients are just combined. Over-mixing can create a different, denser texture.
- To avoid an extra greasy meatloaf, use a leaner meat like ground turkey or even venison! Beef meatloaf is incredible, but I promise the flavor is still super amazing no matter which type of meat you use in the recipe.
- Let the meatloaf rest for AT LEAST 15 minutes after it comes out of the oven. If you slice into it too soon, it will fall apart. Heed this important warning!
- The apricot preserves in the sauce MAKES this recipe, but if you don’t have it on hand grape or cherry jelly or jam are great replacements!
- The most accurate way to determine if the ground beef is done cooking is by using a Thermapen. (<—-affiliate link) Insert the thermometer into the center of the loaf to get a good reading. You will want to reach 160°F.
- You can freeze your loaf. If you are cooking it, allow it to cool completely. Then double pack it in a ziplock or air tight container and it can be enjoyed within 2-3 months.
The only meatloaf recipe I use. Juicy, tender, flavorful!
So glad to hear it, Nic. Definitely a family favorite!
My meatloaf always has lots of grease in the bottom of the pan. Do I need to drain this out? Thank you for a delicious recipe! It’s my family’s favorite!
Great question! If you are using a low fat meat for this recipe, a 90/10 or so, you should be able to reduce that but I know from grocery store to grocery store it varies as well as if you buy from a farmer. I think it’s wise to dump it when it seems excessive. I like to use a can from the recycling bin to add it to.
Preparing this favorite for my grandpa divided into two smaller loaf pans. Any suggestions for cook time? Have you ever prepped ahead and put it in the freezer for baking at a later date?
Hi Kelly, great question! To answer your questions, I think you would cook it about 40-45 minutes. Start checking the meatloaf at 40 min. And yes, you can freeze the meatloaf before freezing. Simply be sure to cover it well with plastic wrap to seal the air out and avoid freezer burn. Thanks!
have been making this for about 3 years now. its a family favorite in our household. I share it with every
one!
That’s great to hear. Thank you, Alliah!
this is the best meatloaf recipe I have ever found by far. I actually poured all of the topping on and baked it and it was delicious
Love that you just went with it, Amy! So glad it was enjoyed. Thank you for sharing.
Just made it my first time, gotta about 50 minutes left. I’ll let y’all know
Please do! Thanks for trying it out!
Wow, for years (I’m 82) I’ve used the old standby Lipton onion soup recipe for my 3 boys and hubby.
I’m a convert to this one. It indicates 6 servings, we got more slices than that.
I was interrupted after it was thru baking, it sat in the pan about an hour. This allowed it to absorb the meat juices back but left the fat behind which was great.
I used vegetable flavored Ritz and was out of onions so I used dehydrated. I didn’t have apricot jam but subbed orange marmalade. Yum.
I think because it sat for the length of time it did, it helped hold it together. The slices for sandwiches later in the week were just great.
Hubby gives this 5 stars. Meat loaf and mashed potatoes are one of his favorite meals.
That’s great to hear, Ruth Ann! It’s hard to wait to dive into this meal when its smelling so good, but there is value in letting the meat sit, the juices stay in the meat longer and keep it from drying out. Thanks for sharing!
this is my go to recipe for meatloaf. it’s so good. we all love it
That’s great to hear, Rakel. Thanks for sharing.
WOW! So good!! I didn’t have milk so I skipped it, also used grape jelly vs apricot. Yummm
Glad you enjoyed it! Thanks for sharing, Suzanne!
Best ever! My meatloaf recipe for life!
I just wish the ingredients for the meatloaf and sauce were more clearly delineated in the ingredients list. I just put 1/4 cup brown sugar and worchestshire sauce in the meatloaf. Oops!
I break mine into 2 loaves in a baking pan and reduce baking time. it’s easier for me to handle and store.
Am also trying diced roasted red peppers this time. We’ll see how it tastes.
Thanks for the feedback, Cynthia! I like the roasted red peppers idea.
The whole family enjoyed this one. We plan to make extra sauce next time and perhaps serve it on Texas toast – open-faced sandwich style. Excellent!!
Ooh, I love that idea, Christy! Thank you for sharing.
This meatloaf was so good. I just made it for dinner. I have a gluten allergy so I used gluten free panko instead of the Ritz. I was out of Worcestershire so I subbed soy sauce. The topping with the apricot preserves was yummy. Hubby liked it as well. One of the best meatloaf recipes since my Mom’s. Thank you!
So glad you enjoyed it, Denise. Thank you for sharing your subs and how you tweaked it for your needs.
I followed the recipe except for the jelly, cut it in half because there are only two of us. I cooked it in our air fryer and checked temp every 10 minutes. Hubby pronounced it the best ever!
So glad to hear it, Marilyn! Love that you used your air fryer.
What is a ‘prepared ‘ pan?
What should the internal temp be?
Great questions – they are outlined both in the post and the recipe card itself. I like to use a 5×9 loaf pan and coat it with cooking spray. Ground beef can be served at a variety of doneness but I recommend 160°F.
This is my favorite meatloaf recipe of all time. USUALLY go strictly by the recipe except for the apricots. Sometimes I have cherry or jalapeño or whatever goes well with breakfast, it’ll go great with this dish too.
You can play with it by adding a little something different and it is still delicious. We have been making this meatloaf for several years now. The BEST!
Thank you for sharing that, Debbie! Glad it’s enjoyed!
I made this last night for a family gathering of 10. I doubled the recipe. I can cook and bake but I have never been good at meatloaf. I followed this to a tee except for the marmalade. I used pepper jelly instead and added a T of brown sugar to the topping too. It was like the best meatloaf ever and the 9×13 dish was wiped clean! Thanks so much!
I love that, Melina! So glad it was enjoyed. Thank you for sharing your tip on the pepper jelly!
My favorite meatloaf recipe! It always turns out soooo good
Yes, so glad to hear that Michelle. Thanks for sharing!
clearly I can’t read recipes, I added all the Ingredients together lol including the sauce Ingredients!! we’ll see how it turns out 😂
oh! we’ve all had those moments. I think it’ll still turn out delicious!