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 know this is an old post, but wanted to let you know I’ve been making this recipe for over a year now and it really is the best meatloaf! I’ve made for every friend and family member and they all rave about it and ask for the recipe. Thank you!
That means a lot to me, thank you so much for the feedback! It makes what we do in the kitchen as women worth it, huh? Loving on people with food is a passion of mine, glad to pass on the recipe.
We really enjoyed it! So tasty! Will definitely be making this again. Thanks for sharing your recipe!
You’re welcome!
Love it , my first time making meatloaf I used this and I have made it 4 times already . My family loves it , thank you so much 🙂
I’m so glad to hear that!
This meatloaf recipe is great! I added 1/2 a tsp of cumin for a little warmth and 1 tsp of red pepper flakes for some spice. It was great!
I can’t get enough of cumin so I agree, that was a good addition.
BEST meatloaf recipe ever!!!! The sauce is AMAZING!!!
This truly is the Best Meatloaf recipe
My family can’t get enough of it!
I used pineapple instead of the apricot preserves because it’s what I had and it turned out just as good 🙂
Thanks for sharing ❤️
I’m glad to hear that. I have two jars of pineapple topping and really don’t want to buy a jar of apricot preserves, now I’m not afraid to substitute.
Made this last night, hands down one of the best things I’ve ever eaten. My husband just had it for leftovers and he legit said it’s one of the most favorite things he’s ever put in his mouth. This recipe is perfection. The sauce on top is so very delicious, makes it THAT much more delicious. I used 90/10 lean ground chuck, and drained it halfway through cooking.
I’ve been using your meat loaf recipe for the last year and a half! Not only do myself and my boyfriend LOVE it, I make it whenever we have friends and family over for dinner! It’s always a hit and everyone raves about it. Thank you for such a simple and delicious recipe!
The absolute best meatloaf ever!
Just wondering if you have the nutritional values for this recipe as my husband is diabetic and needs to watch his carbs.
First I would just like to say that I absolutely LOVE this recipe. My only issue is that it falls apart for me. I used ground turkey both times and today, I used club crackers because I didn’t have any ritz crackers on hand. Do you have any suggestions to make it not fall apart? I have to let it sit for at least 30 mins before I cut it so it falls apart less. But hands down, best meatloaf ever and the sauce is amazing! Thank you!
If the meatloaf is falling apart then you are probably overworking it. Try mixing all the other ingredients and then folding them into the beef. Try not to overwork it.
Agreed, I don’t think it matters if you use crackers or sometimes I use dry oatmeal too. Thanks for sharing that tip on mixing all the ingredients besides the ground hamburger first. I think that should resolve it!
Just made this for lunch, will be making it again! I used a large baking pan lined with foil, then added six slices of dried out bread. Shaped the meatloaf on top of the bread and baked as directed. The bread will soak up all the fat.
Yum, Jill! So glad you enjoyed this meatloaf! I love the bread trick!
Megan
Can you use almond milk rather than regular milk?
Thanks!
Hi Chelsea! I’ve never tried almond milk, but if you try it reduce the amount by half or three-quarters. Please report back and let me know how it turns out!
Megan
Best meatloaf ever!!
My family begs for me to make this. Super easy and so yummy.
Yay, Juli! I’m so glad you all love this so much!
Megan
The recipe is great it has a very good flavor in it its awesome it’s great that you measured everything so it can be great just as your recipe is awesome and great keep on doing what you do
Thank you, Thandeka!
Megan
My kids who are 15 and 12, mom toss is FANTASTIC!! You can open a restaurant with this meat loaf! They liked it so much I’ve made it twice this week! Good job, and great recipe!!
Hi Jennifer! Thanks for flattering me. A meatloaf restaurant…I love it! Promise you’ll be a loyal customer. 🙂 So glad you and your kids enjoy it!
Megan
Meatloaf has always been an issue in my house… long story… anyway I would love to make this and it be a tried and true recipe. I normally purchase 80/20 ground beef. What is the recommended lean ground beef, 90/10? Not sure… would love to try this. I always love how the glaze forms a crust on top. Does this recipe do the same?
Hi Robin! The leaner the beef, the better for this recipe. I typically use turkey or venison and no one EVER knows. If you use a fattier meat, be prepared to drain grease. Either way, enjoy! Regarding the glaze, it doesn’t get super crusty. If you want a crustier top, add the glaze at the beginning as opposed to halfway through.
Megan
This is the only recipe I’ve ever used to make meatloaf. I have it in the oven now. My fiance says it’s better than his mother’s. That’s always a win!!
YAY! I love hearing this! Thanks so much for the comment.
Megan
Made this tonight and my husband’s response was this is definitely something i can make again! He really enjoyed the sauce on top.
Hey Jordan, I love this! So glad your husband loved it! Thanks for sharing.
Megan
I don’t use real lean meat, 85/15 so 1/2 way through I drain the fat off, it never taste greasy everyone in family loves, even my daughter who never liked meatloaf.The only recipe I will ever use .Thanks
Yay for delicious meatloaf! I love the draining of the grease halfway through. So glad you love it!
Megan