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.
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!). 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 followed the recipe exactly. What’s the point if you make changes before trying it? Wouldn’t change a thing, unless you want more veggies etc, but then it would be a different recipe, right? The glazing sauce on top and extra for dipping, is the ultimate winner! Home run, never going back!
Hey Kimberly, I’m so glad you love the sauce. It’s a hit in our house, too! Thanks for the comment!
Megan
I cooked this for a big group and had to enlarge the recipe to 10 lbs. lean ground beef… I used Italian bread crumbs instead of the ritz crackers and used half ketchup half Sweet Baby Ray’s BBQ Sauce….
Still getting high reviews from the meal…
Hi D! I’m so glad to hear that the bread crumbs were a good replacement for the Ritz. Glad the meatloaf was a hit!
Megan
This is the only meatloaf recipe I use. I only make a small change (which is rare for me not to have to tinker more!) – I always add 1/2 tsp of celery salt and 1/2 tsp of ground mustard. I have a double batch in the oven right now for company coming over for dinner. I was out of apricot jam so I used spicy plum chutney instead and the sauce tastes great!
Hey Stephanie! Glad the tinkering is limited with this recipe…that’s always a good sign! Absolutely love the addition of celery salt and ground mustard. I’ll have to try thattry that myself! Thanks so much for the comment!
Megan
I do half pork/beef with BBQ sauce mixed. Top layer use an apricot / pineapple preserve.
Half pork, brilliant! Also LOVE the idea of pineapple preserves. Yum! Thanks for the comment, Ron!
Megan
Hands down the best meatloaf recipe ever! I’ve made it once with beef and once with turkey. The meat HAS to be as lean as you can find otherwise the fat comes spilling out during cooking (lesson learned with the beef). I recommend this to recipe to everyone!
SO glad to hear it, Stephanie! And I second that…lean meat is a necessity for this recipe. Thanks so much for the comment!
Megan
This recipe is so very good .In making it several times we now make larger batches.Freezes several.
2 1/2 lbs. meat
2 eggs
1 &1/2 cups crushed Ritz
1 shredded carrot
1 cup chopped bell pepper
1 cup onion
1 tsp. Salt
1/2 tsp. Pepper
1 tsp.garlic powder
1 & 3/4 cup ketchup
1 cup milk
We double the sauce sometimes triple the recipe for the sauce with each batch . The one who came up with this original recipe did a great job! Thank you!
We worked with 5 lbs meat today next time maybe 10 lbs. It freezes great. We also use Disposable loaf pans
Hi Sue! Thanks so much for the comment and I’m so glad you love the meatloaf so much! I love your addition of carrot and bell pepper and yes…sometimes that sauce just needs to be tripled. 🙂
Megan
I tried this tonight for the first time and was very glad I did – it was delicious! I was a little worried about the comments about using lean meat and it being mushy/greasy because I was going to use 85% ground chuck. I followed a couple of helpful suggestions in the comments to double the crackers and reduce the milk a little and I think that really helped, it was a little mushy toward the very bottom but otherwise stayed intact pretty well and wasn’t too greasy. I did also form the loaf for the size of a 9×5 pan but put it in a 13×9 pan to allow the grease to separate a little. Thanks for a great recipe that I will definitely hang on to!
Hi Jen! I’m so glad you enjoyed the final product! Fattier meat can yield a bit of grease, so I’m glad you took precautions. Sounds like it was a hit! YAY!
Megan
I have made this meatloaf many times and my family loves it! I making it tomorrow but won’t be home until late have you ever made it in the morning and reheated it for dinner
Hi Amy! I’m probably a bit late in replying, but yes…reheating works just fine! Please let me know how it turned out!
Megan
Do I have to put the Apricot jam my family is allergic to apricots
Hi Lyly! NO, you definitely do not have to use the apricot jam in this recipe. Replace it with peach jam or grape jam or even a jalapeno jam. Many readers have reported back about using a variety of jams and they all seem to turn out great! Please let me know what you end up using and how it turns out!
Megan
Hi I was wondering what size pan do i use for this recipe
Hi Mary! A 9×5 loaf pan works best for this recipe. Enjoy!
Megan
Can anyone tell me why mine had so much liquid in my pan after cooking? I let it sit and it didn’t absorb the juice.. it’s my first time making meatloaf so I’m not sure if I did something wrong or not.. but I followed the instructions exactly.
Hi Nikketta! Sometimes if too fatty of a meat is used in this recipe it can become greasy. I definitely recommend using leaner meat for this recipe. If it’s too greasy after baking, drain it and let it sit for a bit before cutting. I hope this helps and I hope you’ll try the recipe again! Next time use very lean ground beef or even ground turkey.
Megan
Wow, great recipe! It will be my next project to see if the mix makes yummy meatballs. Pouring a double batch of the sauce together with baked meatballs into a crock pot might be a delicious appetizer!
Hi Meredith! This Meatloaf inspired these Baked Meatballs: http://www.pipandebby.com/pip-ebby/easy-baked-meatballs
They are DELICIOUS! And I absolutely love your idea of adding the sauce to the meatballs in a slow cooker. Uhh brilliant!
Megan
Though the flavor was great, it way too mushy for our taste.
Hi Laira! I’m not sure if you allowed it to sit for a bit before cutting into it, but this always helps for me. Don’t give up on it! Glad you enjoyed the flavor and thanks for the comment!
Megan
I’ve made this five times now for my picky family. As long as my son doesn’t see the onions go in he doesn’t know they’re there. I’m waiting to slice it now with some mashed potatoes and green beans! Love it!
Thank you from a Mom with picky eaters!!!
Hi Stacy! Having picky eaters myself, I know how huge this is! SO happy it’s a win for your family. Thanks for the comment. It made my day!
Megan
Hello! I was wondering if there is a substitute for the apricot preserves? I’m allergic to apricots but I really want to try this!
Hi Taylor! You can use any sort of preserves or jam and it’ll still taste amazing. Peach, grape, raspberry, they all work great!
Megan
Woww! I made this meatloaf tonight for guest and they loved it… it was amazing! I dont ever comment on anything but tonight i just had to. I am a foodie and had never had a meatloaf as good as this one. Thanks for recipe!
Yay! I’m SO glad you loved it so much, Yaneth! Thanks for the comment!
Megan
I love this recipe! Can I cook it in a crock pot so it’s ready for Sunday dinner?
Hi Tina! I’ve never tried this meatloaf in a crockpot, but if you keep a close eye on it I’d think it would do just fine! If you give it a try, please report back!
Megan
My husband is in charge of putting this in the oven (fingers crossed) while I’m at a meeting. Does the sauce get hard if I put it on top from the very beginning?
I saw this comment last week and meant to comment! So sorry! I hope it turned out ok, but I’m sure it was great!
Megan
I’ve made this recipe probably two dozen times. Hands down it’s incredible. I add a little sirachi to spice it up because we love heat, I’ve even used half apricot preserves and half red pepper jelly before and it’s been amazing. My only question is, have you ever frozen this? I have a dear friend who’s going through a hard time and I’d love to have this prepared for her to freeze but I’m afraid it would take forever to cook. Any suggestions?
Hi Sarah! Ohh this comment just MADE my day! Adding sriracha…BRILLIANT. Also love the addition of red pepper jelly in the topping. Those two changes would send this over the top! And yes, this definitely does freeze well. Mix the ingredients as instructed and place in a ziploc bag. Mix topping ingredients separately and freeze in a separate bag. When ready to cook, thaw both the meat and topping completely and cook as instructed. We do this a lot and it always turns out great!
Megan
If I wanted to double the recipe how long would I bake it and at what temperature? THANK YOU
Hi Katie! Cook at the same temp, but the cooking time is going to go long. Start checking for doneness at the 1.5-hour mark, but expect it to take at least 2 hrs. I hope this helps! ENJOY!
Megan