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!
Substitute for Apricot Preserves
Read on for some great ideas about what to substitute for apricot preserves if you need a replacement for this ingredient.
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 Meatloaf 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
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 uncovered 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.
Video
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.
How many grams in one serving?
Hi Brandi, this dish is made with 2 lbs of ground beef and it serves 6 people so roughly it would be 5 oz or 142 grams. Hope that helps!
Best,
Megan
I’ve been making this recipe for about 5 years. it’s the only meatloaf that tastes right. I put half in the pan and up the sides, sprinkle Bleu cheese crumbles in, then top with the rest of the meat. I forgot the milk once and liked it so now that’s how I do it every time. Absolutely perfect meatloaf!
Awesome, Brooke! Thank you for sharing.
Best,
Megan
I Was Wondering That There Are Some Breeds And Crackers That Seven Grains In It. Can You Use It In A Meatloaf Recipe? I Know It Would Leave A Nutty Texture Since A lot Of Multigrain Products That Are Seven Grains Foods Are Known Nutty Texture And Taste So Would Affect The Texture Of The Meatloaf?
Hi George! Yes you can certainly give this a try but like you said it might add a bit of a nutty texture and flavor.
Best,
Megan
Actually in the midst of making this recipe and not only does it smell delicious already and it’s not even in the oven yet! I also tasted it, for seasoning purposes, and it’s delicious! I am excited to serve this to my family and try the jam glaze on it!
Awesome Adrianna! Thanks for sharing.
I made this tonight and it is the best meat loaf I have ever made! Thank you so much for this wonderful recipe. I did not have apricot jam so I use raspberry jam instead and I did not have Worcester sauce do I used so sauce. I will never make meat loaf any other way!
This is awesome Phyllis! Thank you for sharing. It’s a favorite in our house as well. 🙂
I made this recipe last night. I followed the directions for the loaf exactly. I saw your note on the meat, but I had already purchased the meatloaf mix with 2/3 ground chuck and 1/3 sausage. Bad decision. It was so greasy and oniony. I got indigestion and my husband had digestive reaction (to put it politely.
I am giving up on meatloaf completely. I halved the topping and it was so still extremely sweet. I guess I’m more of a savory person.
If you are trying this recipe, definitely heed the recommendation for turkey. And NO sausage!
I’ve had some pretty great meatloaf recipes in my life but this is by far the BEST! I always substitute turkey for the beef. It is my 9 yr old son’s favorite meal. Has been for several years…he tells people about it😂😂 which is saying a lot. It is always a hit with anyone who tries it. Highly, highly recommend. 👍👍
Thank you Chesney! I really appreciate you taking the time to share.
Are you able to make this in a crock pot and if so how long and what temp. This recipe is delicious
Hi Lori! I love knowing you enjoy this recipe. I have not tried this in a crockpot. I’m sure it can be done though. The time required to cook meatloaf in a crockpot depends on the heat setting and the size of the meatloaf, but it typically takes 3–6 hours. Start there & let me know if you try it!
I’ve been making this meatloaf recipe for a few years now. It is by far the best one I have come across. I do however put green pepper in mine, and I also mold my meatloaf in a 9×13 glass dish. This allows me to make it as thick or thin as I like, and also knocks off 20-30 mins in cooking time. I also don’t like my meatloaf sitting in a pan of grease and the bigger dish allows room to drain.
So glad you enjoy this meatloaf, Michelle! Thanks for the tips. 🙂
I have come back to this meatloaf recipe time and time again over the years. It’s the only meatloaf recipe you’ll ever need. The simplicity of this recipe makes it a hit for both children and adults. My family always asks for seconds. Sometimes I make “mini meatloaves” so the cook time is less on a busy night. This meatloaf never fails us! Thanks for the delicious recipe!
I agree, this is an awesomely simple recipe! I love the idea of ‘mini meatloaves’ and am glad you shared. Thanks, Ella!
This is the best meatloaf ever! All my family and friends rave about it. I made one recently for a friend just coming home from the hospital. He is a real “meat and potatoes” guy. He loved it! The apricot preserves really makes it awesome!
Have been making this for years now and with winter coming it’s now considered a comfort food in my family. Curious to know if you have ever frozen and baked later? Is there an option for that? Also, thank you for sharing with the world, the ritz crackers are genius in this recipe.
Tracy! So glad you love this! 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.
My husband requests THIS meatloaf for his birthday dinner….matter of fact, I am putting it together right now! Best meatloaf ever in my family’s opinion!
The only thing is the recipe is not finished. Step three at the 45 minute mark, you put the sauce on top of the meatloaf and let it sit in the oven for other 45 minutes. Yes, the recipe is for an hour and a half but all this tells you to do is to, leave the meatloaf in the oven for an hour and a half. It doesn’t say when to put the sauce on.
I’ve been making this for yearssss.. it’s always been a staple in my home❤️
I love to hear this Chelsea!