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.
Has anyone ever prepared this the morning of and cookerd in the evening? Should I alter the recipe or add anything at the end?
Cooked*
I would not recommend preparing it and cooking it later, the ingredients wouldn’t stand up to the binding they are meant for. You could bake it without the sauce on it and then reheat it that evening to warm it through with the extra sauce being put on then.
My boyfriends favorite food 8: meatloaf. He talked about his mothers but it wa s never anything special so I was determined to find something amazing. All the measurements and timing on this recipie are perfect! Ever since I starting making this meatloaf my boyfriend requests it at least once every other week!!!
That’s great to hear! I’m so glad.
Hey Megan! My daughter requested meatloaf for her 12th birthday dinner and I’m so glad I found your recipe. It was a huge hit! I subbed in instant oats for the crackers to make it gluten free and it worked great. I loved the apricot preserves in the topping! Will definitely be making again.
Yay! I’m glad you all enjoyed it.
This was PHENOMENAL!!!! My first time making meatloaf ever and I picked the best recipe within the entire World Wide Web. Just oooooone little issue I had. After I let it sit it didn’t form. I followed the measurements to a T. The only thing I did was add breadcrumbs instead of Ritz. Any recommendations so that it comes out more formed?
I’m sorry, that’s frustrating! Was it too wet or dry? I know that the amount of fat in the ground beef can sometimes affect a recipe like this but mostly it’s the wet/dry factor. If your meat isn’t binding enough, maybe add another egg with your breadcrumbs? I’ve used oatmeal and quinoa in the past and those have worked too so I don’t think breadcrumbs would be a problem. Since they are more fine, maybe you need more than the ritz crackers were in this recipe.
I’m sorry I don’t have the exact answer but you are on the right path! Next time you make it, try to alter the ratio a little depending on if its too mushy or too dry to form.
I had that problem too the first time, too wet and mushy. I use ground beef so I just started to leave out the milk and it’s perfect. My husband likes meatloaf sandwiches which aren’t possible with meatloaf that is mushy
Good tip for those getting a too mushy consistency.
I made this a few weeks ago and it has to be one of the best meatloaf dishes I have ever made. The sauce was so delicious adding a nice sweet taste. Thank you for sharing your Mom’s recipe.
I’m so glad you enjoyed it!
Excellent recipe. I sauté my onions before adding them into the mixture. Used Panko breads crumbs in lieu of crackers. Also, added fresh sage that I grow at home. Had to tweak the topping some due to not having apricot preserves. Definitely a keeper!
All those sound like perfectly wonderful changes and I can see it coming out terrific. Glad you liked the recipe!
OMG this is the very best meatloaf recipe I have ever come across/made, my boyfriend has always said he HATES meatloaf, but this recipe has changes his mind…ive even switched it up and used peach pineapple preserves sometimes instead of the apricot preserves and it is AMAZING that way also, thank you so much for the recipe. I’ll continue to make this meatloaf because it’s honestly the best out there…thank you so much:)
That’s a great change up idea – thanks for sharing! Glad to hear it was enjoyed.
This is hands down our favorite recipe, but we have recently gone completely grain free & gluten free in our home. We don’t want to lose out on this recipe… any suggestions on replacement for the Ritz to help the binding?
I believe chia seeds would be an alternative! I’ve never tried it and they do expand so I wouldn’t do too many. Let me know how it turns out!
I’ve always just put plain ketchup on top of my meatloaf, and now I see your recipe. I want to make this, but I don’t have apricot preservers. Do you think I could substitute pineapple topping ?
OMG I didn’t like meatloaf most of my growing up, but I found this recipe, now I’m hooked! LOVE IT
That makes me happy to hear. Enjoy!
My husband always said that his favorite meal was his grandmother’s meatloaf…unfortunately she has passed recently and I never got the recipe from her…never even made meatloaf…I tried this and he said it is real close to hers and is now his favorite meal. Thank you! 🙂
That’s a compliment! Grandmother recipes are always a good one to have so I’m honored to have something that reminds him of his grandmother.
Funny story….have been making your recipe for at least 6 months now and just realized part of the ingredients were to be used for the topping. I have mixed all ingredients and just baked the meatloaf. Love the way it has been coming out. One of our new favorite recipes. Husband asks for it at least once or twice a month now. To error is human, but this recipe error is a keeper no matter what!
That’s funny Dawn! I’m glad that even with this twist you got rave reviews. Maybe try it with some on top and see if that’s any better? Otherwise continue enjoying it! Thanks for the story!
LOVE THIS!!! ? Just like you said at the beginning, this is the exact way that my mom used to make meatloaf and the way that I make it for my family.
Most amazing meatloaf everrrrrrr.?
Glad you enjoyed it!
Question:
I just want to make sure I am reading it right. You are suppose to cook it for 1 and 1/2 hours at 350?
You cook it for 2hrs but once the 1 1/2 hrs are up you add the sauce on top then cook it 30 min more.
You bake the meatloaf for 1.5 hours total. Half way through (at 45 minutes) you add the sauce and continue baking. You let it rest outside of th oven for 15 mins after the 1.5 hours of baking are up.
That’s right Jane. I would put it in the oven and set a timer for 45 minutes. When the timer goes off, add the sauce to the top of your meatloaf and finish cooking it another 45 minutes. Once you pull it out of the oven, let it sit at least 15 minutes before serving. Enjoy!
just like all meatloaf. i dont see it…..i wish all these bloggers, would go, so google isnt so "googled"
My boyfriend hates ketchup, could I top this with bbq sauce ?
You definitely could. Thanks!
I have made this a couple times now. My father, who loves food probably more than any human really should, literally told me last night it’s “the best meatloaf he has ever had in his life”. I truly believe the meatloaf itself is nearly perfect, but the sauce REALLY makes it. It’s an amazing sweet sour tangy combo. Meatloaf perfection. No deviations, made exactly as written here.
It’s those rave reviews that make it worth sharing with others. Tell your father I’m glad he enjoys it but more importantly has you to make it for him! I appreciate you letting me know.
I’m loving all these comments about it. I’ve been looking to make a good meatloaf for a while now and I’m finally going to get to it, can’t wait to try this recipe!
Thank you – enjoy!
I’ve made this meatloaf about 5 or 6 times, and it’s a hit every time. Everyone loves it, even the kids! I’ve also substituted the apricot with honey once (because that’s all I had at the moment), and it was still amazing!
I’m so glad you like it! That’s a great idea using honey, thanks for sharing that it turned out delicious!
Can i halve this recipe? How much should i take off the baking time?
Good question! While you could make the recipe as is and freeze some of it for later, it wouldn’t be hard to half the recipe. I would still leave it in at least 20 minutes to make sure it’s heated through. But it would be easy to put a spoon in the middle and check the temperature. Plus, if its bubbly and steaming well, you’re good to go. Enjoy!