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 made this meatloaf for my father this weekend. His comment was, “I have been eating meatloaf all my life (he’s 84), and this may be the best I’ve ever had!”
That’s so great to hear – I’m glad he enjoyed it! I hope you did too! It’s always good when a meal you prepare is loved. THanks for sharing!
Great meatloaf!! Easy to make and good flavor. The sauce takes it over the top.
FYI, as mentioned by another poster, I appreciated the photo showing the ingredients with the corresponding quantity. I thought it was a good way to give an overall picture of the recipe.
I’m so glad you liked it!
Thanks for the feedback – it’s helpful to know. I always go back and forth on ways to display, communicate the recipes and I always prefer the way YOU want it!
Can Turkey be substituted for the beef?
Yes! It’s a leaner meat but will still taste delicious with all the sauce and ingredients. Enjoy!
Is there supposed to be a lot of liquid sitting around the loaf after sitting 15 minutes out of the oven?
Hi Sarah, that’s a good question. You can have liquid that’s accumulated, from the ingredients sweating and/or depending on the ground beef that you used and the percentage of fat. You can drain it off. I’ve had readers that said they used bread ends to put in the edges to soak it up before too.
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!
You are the rockstar! Thank you for sharing!
Hi, I downloaded this recipe in 2014 and it had a photo showing showing the various ingredients with their quantities included in the photo. It was dated Feb 22, 2014. Do you still have a link to that original posting, which was really more informative then this current one. My email is [email protected]
I removed all of those photos a while ago because I never knew if people were using them! I’d consider adding them back to the post. I would have to find them!
I don’t have any jam or preserves what can I substitute?
I don’t believe I know of a substitute for jam. You could omit the jam, it just helps give a sweetness to the tang of the ketchup and worcestershire. You could search for a teriyaki glaze or other topping you’d like on a meatloaf instead. There are many options!
I have used grape Jam instead of the apricot and I have used Peach as well. Both of them tasted delicious. Today I am using orange marmalade and n place of the apricot. So I think almost any jam would be great for a replacement.
That’s a good recommendation. Thanks for letting us know!
I made this tonight for dinner. The sauce is delicious. The meatloaf itself has great texture, but I think it needs more seasoning. It’s a little bland.
Hi Shannon,
Thank you for sharing! I’m glad you liked the texture. Seasoning is an easy fix and so specific to each person/family. I hope you find a good mix for you!
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. ?
That’s so great to hear! That’s a great suggestion for hamburger steak too. Glad you suggested it!
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!!!
That’s a really great idea! Thanks for sharing – someone is going to love that tweak!
I’ve used this recipe a few times and need to write a review. WE LOVE IT! my husband isn’t a fan of meatloaf until I started making this one and he LOVES it! The only thing we do that doesn’t say in your recipe is we line the pan with 2 slices of bread to soak up any grease. It’s a trick my grandma taught me years ago. Thanks again for your yummy recipe!
That’s a great tip to share with everyone! Thank you for that.
Thanks for sharing your fabulous meatloaf recipe! I always double my meatloaf recipes to put one in the freezer for later. I shape it in a loaf pan then wrap it tightly for the freezer. I put it in the refrigerator to thaw the night before I want to cook it and follow your directions for baking. These are some variations that I use for my family: add 1/2 pound ground mild Italian sausage, reduce milk to 1/2 cup, ketchup with brown sugar for topping. Every Valentine’s day we eat a heart-shaped meatloaf with pink mashed potatoes. 🙂
Thank you for sharing all that! I love the variations, they sound great. I think it’s fun to create a shaped version too for valentine’s! Great memories mom!
I have always hated meatloaf. Until this!! My whole family ate it and loved it, which is a massive feat in a houseful of picky eaters. Thank you for sharing, this definitely goes into our regular rotation.
That is wonderful news! Thank you so much for checking back in to let me know! I hope you find a few more go to recipes!
Planning to make this tonite, can I use saltine crackers instead of ritz crackers? Thanks . Sheila
For sure! The saltine’s would work just fine. Always nice to use what you have on hand vs buying something you don’t.
I have never mastered the meatloaf until now ! This was the easiest and was so good ! It passed the husband test so thank you for sharing !
That’s wonderful to hear!!
Love this meatloaf. It’s so easy to make that I gave my 10 year old the recipe and she made it while I watched TV. Turned out perfect.
Wow! I love that your daughter made it and it was great – she must love cooking – it’s a great skill and fun way to incorporate her help into the family. Very cool! Make sure she checks out the cooking app and get her feedback on my directions to make another recipe. I’d love to hear her feedback!
We are a household that has never and will never order "Meatloaf" from any restaurant and have never made meatloaf myself. It’s just a hangup with always questioning what other cooks may include in their meatloaf that keeps us at bay. As a child, a neighbor lady who babysat me would occasionally make meatloaf and it’s one of my all time best memories. So yesterday I had a wild inspiration to find the best recipe available and make it for dinner. This recipe is the one on which I settled. The outcome was incredible. My entire family was floored and surprised with the outstanding result. So if any of you are similarly inhibited with the idea of "Meatloaf", this recipe is the cure. *One tip is to purchase a 2-part 5" x 9" loaf pan. The inner pan is perforated on the bottom to allow for drippings to escape into the solid outer pan.
I’m so glad you tried it and liked it! Thank you so much for checking back in to let me know. That’s a good tip about the two-part loaf pan. Thanks!
If you double the portion. Do you double the cooking time?
Hi, If you put it all in one baking dish, then you would want to increase the time. However, I would keep an eye on it and not assume it’s just a straight double time. Or you can use two separate pans to make it if that’s easier.
Thank you! usually improv our meatloaf but decided to try someones recipe tonight. It did not disappoint! was very tender and super tasty! didn’t use the glaze recipe, just used ketchup halfway through and still came out sweet and tasty. again… thanks! was a hit.
That’s wonderful to hear! I’m so glad you found it delicious and tweaked it for your own tastes. Thank you for checking in to let me know!
Is there a substitute I could use for the ketchup?
That’s a good question! What is the reason for avoiding ketchup? That might affect how a substitute is found. I haven’t tried this recipe with an alternative,like if I was out of ketchup but wanted to use it, but you use this substitute I found online:
1 Cup Tomato Sauce +plus 1 teaspoon Vinegar +plus 1 Tablespoon Sugar = ketchup
Thank you for checking in!