This meatloaf recipe with crackers comes from my mom, who was truly the best home cook I’ve ever known. I grew up eating this meatloaf and still make it all the time today because it never fails. It’s moist, juicy, incredibly easy to make and topped with the most delicious sweet and savory sauce. Even people who swear they don’t like meatloaf end up loving this recipe and the secret ingredient, Ritz crackers, is a big reason why.
Why This Recipe Works
I know meatloaf can be a hard sell for some people but trust me on this one. This recipe has converted plenty of meatloaf skeptics into full-blown lovers.
A few years ago, I dug up my mom’s handwritten recipe from childhood and used it as the foundation for this version. Her meatloaf was unforgettable and this recipe honors everything I loved about it growing up, with the addition of an irresistible sweet and savory glaze.
Here is why people love it:
- Moist, juicy and packed with flavor
- Made with simple ingredients and minimal prep
- Ritz crackers create the best texture and flavor
- The glaze takes it completely over the top
- Even meatloaf skeptics end up loving it
Over the years, I’ve received countless messages from readers saying this has become their go-to meatloaf recipe.
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.
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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!). Easy sweet potato fries 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.
I have always wanted to try making meatloaf. Seemed like something a mother would have to cook atleast once…hahahahaha (just a joke). I am a mother to a one year old and have been searching fo full-fill one of many dreams to cook meatloaf. ? I am so happy I came across your page! Absolutely DELICIOUS! I came out AMAZING! Thank you so much for sharing! And my little bugaboo enjoyed it; though probably not as much as I did. Hahahahaha…thank you!
Hi Gen! Yes, meatloaf must be made once by all mothers! 🙂 I’m so glad it turned out so well. I always love hearing when the little ones love it.
Megan
I don’t have Worcestershire sauce . So what else can I use?
Hi Brittany! A1 steak sauce is a good replacement. If you don’t have that on hand, you could add a single splash of soy sauce. Omitting it altogether wouldn’t be the end of the world, either. I hope this helps!
Megan
Does cooking time change if I divide into to pans?
Hi Paula! Start checking both pans for doneness after about 1 hr, 15 min. Cut into the centers and make sure meat is no longer pink. I hope they turn out great!
Megan
Do I cover pan?
Hi Mirian! Covering the pan isn’t necessary! Enjoy!
Megan
My boyfriend is a "Meatloaf Connoisseur," and nobody makes a better meatloaf then his mom..He quickly changed his mind after I made this recipe (followed it exactly, half way through before the sauce I emptied some grease) last night!!!! Making me make it for him again this weekend..
Thank you!!!!!!!!!!!
Hi Mary! Tell your boyfriend I’m honored to have a meatloaf connoisseur give my recipe such high ratings. So glad it was enjoyed!!
Megan
OMG i have had so many fails with meatloaf until i found this one which i made about 2 weeks ago and my fiancé LOVED it! It came out perfect 🙂 So with that being said he asked for it again and i am making it today for him 🙂 thank you so much for this recipe!!
Hi Ciera! Yay! So glad your fiance loved it. Thanks for the comment!
Megan
I used peach preserves because I didn’t have apricot and it was amazing! Definitely one of our new family favorites!
Yum, Nina! Glad you all enjoyed it!
Megan
Nice recipe, and addition to the rotation (thank you). As most have commented, and you’ve responded, halve the liquid if using ground beef (regardless of how lean). Using beef, as per the instrusctions, as opposed to venison like you say you use, will be greasy, and would hate for people to get discouraged, or waste time, and groceries.
Absolutely a great point! The leaner meat does MUCH better with this recipe!
Megan
Oh and I don’t have apricot preserves…used dai day duck sauce which is made of apricots..Amazing!!!
I’m so glad you love it, Melissa! Happy the Dai Day Duck worked so well!
Megan
Best meatloaf ever doesn’t give it justice! This is amazing! Second time in 2 weeks I’m making it!!!! It’s our new favorite dinner!
My daughter came home talking about meatloaf she ate at school. Now, my meatloaf is in the and topping ready.
Yum! I hope it turned out great!
Megan
OK. A single dad here gonna try your recipe today for his 15- yr old. Might
try teriyaki sauce in with the glaze- as he loves it elsewhere. Wish me luck
– ha.
I hope it turned out great, Ray!!
Megan
I just put my meatloaf in the oven and realized j don’t have the preserves. Think the topping will work without that ingredient?
Hi Ciera! Try using any kind of jam or preserves you might have on hand and it’ll turn out great!
Megan
Any thoughts on trying this is in a crockpot?
Thanks
Hi Kristen! I have actually considered trying this, but haven’t gotten around to it. If you try, will you let me know how it turns out?
Megan
Have you ever made two at a time? If I put both in the oven together, how will that affect cooking time?
Hi Katie! I’ve never tried two at a time, but I’d imagine you’ll just need to leave them in probably 30 minutes longer. Start checking for doneness after 1 hr 15 min or so. Hope this helps!
Megan
If I half this recipe, should I lessen the baking time too?
Hi Jenelle! Start checking for doneness at the 1-hour mark. Yum! Enjoy!
Megan
Hi Megan,
Going to give this a go tonight. Never made a meatloaf before, what would you normally serve with it? I’m thinking mashed potato and some greens! Looking forward to dinner xg
My favorite things to serve with meatloaf are potatoes and green veggies! ENJOY!
Megan
I made this last night for my boyfriend and I and it was amazing. I shared with our moms and I can’t wait to make it again
This is my 3 time making this and my family loves it
Sorry that was: can you bake this on a baking rack.
Hi Tonya! You can definitely try baking on a rack. If you try, please report back!
Megan