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.
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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.
If i want to half the recipe, would i need to change the cooking time with a smaller pan?
Hi Nicole! Start checking for doneness just a tad earlier, but it should come out to about the same cooking time. Hope this helps!
Megan
I made this lastnight and my finicky twin toddlers were shoveling it in faster than I could put it on their plates! It did fall apart but they sure didn’t care and it was sooooo good! I saw the other comments and I’ll try more crackers next time and a leaner ground beef. I can’t wait to make this again. So glad I tried this recipe! Thank you for sharing it!
Ahhhh, I love to hear this, Tanya! I always love when toddlers love my food. Thank you for the comment!
Megan
This is absolutely my favorite meatloaf recipe….EVER. For those stating it doesn’t "set" might try what I do. I use 90/10 ground sirloin and when I’m about to add the sauce at the half-way point, I drain the grease that has accumulated and then make sure to let it rest for a full 15-20 minutes after it’s done. I don’t like apricots, so I use orange marmalade and the family adores it. Thank you so much for sharing!!
I love it, Lori! The resting is a HUGE part of the success of this recipe. Thanks for reiterating! So glad you love it as much as we do!
Megan
I LOVE this recipe! I have made it a few times now and my ten yr old says that it’s his favourite thing that I make. It’s never dry and has always come out perfectly. I also bought an actual meatloaf pan too so it doesn’t sit in the grease while it’s cooking and it works amazing. Thanks for my "go to" meatloaf recipe!
Hi Wendy! This comment made my day! I’m so glad your 10-yr-old loves it. Eliminating the grease is helpful in making the meatloaf successful. Thanks so much for the comment!
Megan
I LOVE this recipe – made it lots of times. We just moved and I have all the ingredients except for the brown sugar 🙁
Is there any substitute for it? Maybe I can just do an apricot/ketchup topping this time?
Hi Lisa! Use a bit of granulated sugar as a replacement (around half the recommended brown sugar) or even honey would work great, too! Just using apricot jam and ketchup will get the job done, but if you can get an extra bit of sweetness in there it’ll take it over the top! Enjoy!!
Megan
Double the Ritz crackers, skip the apricot preserves and use chinese restaurant duck sauce!!!! First time i made it, it took wayy longer than listed to cook and crumbled apart, it wasnt solid enough due to all the liquid and not enough ritz…. but by far the best meatloaf recipe ive ever had and i grew up on my moms meatloaf… the sauce is AMAZING and i used it as gravy on my mashed potatoes too!!!
Trying tonight!!! I didn’t go into the full recipe until I got home so the ketchup, apricot topping is just going to be regular old ketchup but I’m still excited about it!!!
Enjoy, Jade! It’ll still taste great!
Megan
I only have a ceramic loaf pan. Do you think this would work and do you know how I should adjust the time?
Hi Carolyn! Yes, this will definitely still work great. Cooking times will be very close, but keep a close eye using your oven light just to be safe. Good luck and enjoy!
Megan
I’m excited to try this recipe for dinner tonight! I’ve read the comments and picked up the cautions about milk and it made me wonder – we use fat-free, skim milk. Would this be ok to use in this recipe?
Skim milk will work great, Stef! ENJOY!
Megan
My first time making meatloaf. We used all ingeidents .Except. 1 ingredient instead of regular ketcup .I used Heinz Sriracha ketchup. Since we all can’t eat unless it has some heat. It was delicious. Thank you for sharing…
Sriracha ketchup….YUM! I’m going to try that next time! My hubby and I love heat, too. Thanks for sharing!!
Megan
Maybe a dumb question but I have the meatloaf ground beef/ pork mixture and it’s only a little over a 1 lb. Can I still use all the same measurements of all the ingredients or should I reduce them???
Not a dumb question at all! You’ll be fine using same amounts of other ingredients even though meat is a bit less. Enjoy!
Megan
This was the best meatloaf recipe! Everyone loved it! I had a dark 5×9 loaf pan so I changed the cooking degree from 350 to 325. Would definitely make again!
Best meatloaf ever! The first time we made it , we only had strawberry preserves on hand so we substituted it for the apricot preserves, Amazing!!! We’ve made it over a dozen times and it’s always a huge hit even with our two picky eaters! It’s also one of my big pregnancy cravings! We like to double the topping recipe to have extra to put on especially for left overs.
Hi Brittany! I’m so glad this is a hit for your family, too! I’m with you on making extra topping…there’s never enough, in my opinion. 🙂 Thanks for taking the time to comment!
Megan
I have made this meatloaf twice now and my family says it is the best they have ever had. Easy and quick to make. Thank you for posting this recipe.
This is the best recipe that I’ve ever found on Pinterest. This was the best meatloaf ever. I didn’t want to stop eating it. Don’t question the sauce, it’s amazing.
If I don’t have an onion, do I just use more onion powder?
I use 1/2 teaspoon of onion powder every time I make it because my kids don’t like the onions in it. Still tasted amazing!
I LOVE meatloaf and this was an excellent recipe. I prefer a well formed log with a crispy top. So I made your recipe today and omitted ALL of the milk. The consistency was perfect for us and will make great cold meatloaf sandwiches. The glaze was yummy, I don’t usually add one. I cut the glaze recipe in half and didn’t add it until the last 15 minutes. Also, we had no apricot preserves. So I used the blueberry preserves in the frig and it was fabulous. Thanks again for a winning recipe!
I absolutely HATE HATE meatloaf…..however this is one, this one…is AMAZING!!! Mine never sets either and I have made it several times. I may try to cut the milk down. I seriously don’t care but if I made it for someone else, I would want it to be solid. Thanks Sarah for finally curing my hate for meatloaf!
Hi Britni! I’m SO glad you love this recipe! Try adding less milk next time and I think you’ll be happy if you’re finding it’s too mushy. ENJOY!
Megan
Mine doesn’t become firm it’s always mushy! Any suggestions?? I love the flavor of it all but I looks like slop. ?
Hi Kim! Try adding less milk to the recipe. For some, less liquid does wonders. Hope this helps…ENJOY!
Megan
Would this recipe be good for stuffed bell peppers?
Are you thinking about stuffing the meatloaf inside of the peppers? I’ve never tried it and honestly never thought of it! Give it a try and please report back!! Yum!
Megan
It was delicious!!!!!!