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.
Loved it. Will make again.
Eileen – glad you were able to try it and it was enjoyed! Thank you for sharing today!
I have made your recipe so many times. I have to double the sauce for my husband. Also I add alot(2 cups) of sautéed colored bell peppers onions and celery. Sometimes I double or triple the recipe and freeze. It heats up great.Truly the Best,
Hi Sue, This is a wonderful meal to double! I like the addition of the veggies – delicious. Thank you for sharing – stay healthy!
Do you mix all the loaf ingredients and freeze before cooking? I’m thinking of doing this at my husband’s suggestion because he loves this meatloaf.
Hi Kate,
Yes, you can prepare the full recipe as if you’re going to bake it, but then wrap it up well to avoid freezer burn and tuck it away!
I would love to make your meatloaf recipe and have all the ingredients! I don’t have a loaf pan, only a glass square 9×9 baking dish. Do you think the same cooking instructions would work? Thank you and I can’t wait to make your recipe 🙂
You definitely can use it. Since it’s not quite so thick, you can check it at about the hour mark. Enjoy!
Why not go buy a tinfoil pan in the supermarket. Actually just buy the loaf pan because you have to make banana bread one day and meatloaf
Hi Jane, you can do that. I don’t prefer to purchase one time use pans for my cooking but if I”m delivering the meal to a friend or someone, I definitely do, as I can leave it with them and no containers to get returned. Thanks!
Could you add a can of Rotel to this recipe?
Hi Jane, you could add it – if you do, either don’t use milk because rotel has liquid in it, or drain the liquid. I’ve never tried it so let me know if you do and how it turns out!
Urg started this recipe and put in the oven and then read the part about apricot preserve. Alls I have is strawberry jelly, can I use that?
It’s sweet but I don’t know how it would fare against the meatloaf. But this recipe would be fine without apricot reserves!
We have tried a few different jellies and strawberry worked fine!
Glad to hear it! Thanks for sharing.
Hi there! I just took mine out of the oven and it looks very soupy…did I screw up?
Your friend,
Katie Couric
Hi Katie! I’m sorry your meatloaf didn’t come out like you expected. I’m not sure what you mean by soupy. Let me see if I can help – is the meat cooked all the way through? If you used a bread loaf pan, you should be able to cut into a slice and see. But if you mean that there’s liquid around it, that can come from the fat baking off the ground beef. Depending on what percent of fat you used, you’ll want to drain your meat. If you think the meat is undercooked, add it back to the oven for 10 min. Hopefully that answers your questions!
Best meatloaf I’ve ever made!! Im really not a fan of meatloaf but once I’ve tasted this recipe, I like it that much that I make it at least once a month. Thank you for sharing ❤️
That is wonderful to hear! thank you for sharing!
There’s something really wrong about this recipe because my meatloaf came out very soupy and all the other recipes I’ve done they never become like this
I’m sorry you had that happen. I’ve never had mine soupy. If you used ground beef with a higher percentage of fat, that could affect the meat. If you drained any liquid off after cooking, how did the meat turn out?
Love the ingredients in the topping! Why use a loaf pan when baking? I’ve always just formed the meat into a loaf shape and placed it in a baking dish. That way the grease really does bake out and the meat doesn’t sit in the grease.
Thank you! There are so many ways to prepare every meal and I’ve always enjoyed this one. Glad you have your way!
I guess I was really asking, what the reason or benefit is in using a loaf pan. I have seen recipes that are too loose to form into a loaf shape. Is that the case with this one?
It’s a preference. That’s all. I like to cut a thick slice of meatloaf for our dinner and this provides that form. I have enjoyed meatloaf in round puck shapes and other ways. Enjoy it either way!
Sooo… in my haste I added ALL the ingredients to the meat! Ughh… hoping that adding the topping half way will still be ok! Hopefully just for the flavors together… :-/
It’ll still taste great!
My husband and I were watching a tv show that mentioned ritz crackers in meatloaf instead of bread crumbs. Ever since we were craving it. Husband had a hard day at work so I made him this with egg noodles and corn, he said it was the best meal he had ever had and it was exactly what he needed to make his day better. jennifer
Ritz crackers do make a great substitution, any buttery crackers, even dry oatmeal – thanks for sharing. So glad he liked it!
Was it Little Fires Everywhere?! I heard it mentioned when I watched it last night and thought it sounded amazing! Making this meatloaf now! 😋
Me too!!
This is a wonderful meatloaf. You’re right about the sauce adding the perfect finish too. Thanks for sharing this recipe!
You are so welcome. Thank you so much for sharing!
Made this for my new fiancé. It turned out so bad he couldn’t even eat it. (I’m a vegetarian and trying to learn to cook meat for him). Him and every other person in my life said they have NEVER put milk in meatloaf. It made it so soggy and the texture was terrible.
The milk helps bind the egg, crackers, meat together and it doesn’t affect the flavor. But you can tailor the amount to your need or omit it. But you need the hamburger to form a loaf and not crack apart once it’s baking, so if you don’t use milk, find another source to do this. This recipe has been tried and true for a long time, but there are many others out there to help your fiance enjoy!.
Is it ok to double this recipe? How does this affect the cooking time?
You can definitely double the recipe. If you are just using a larger casserole pan, it shouldn’t take too much longer, but keep an eye on it. I haven’t timed it myself, so I think you could start checking it at the same 1.5 hour mark.
Can you freeze this? Would baking directions be any different?
Hi Angie,
You can freeze it. You can bake it with or without the sauce on top, let it cool completely and then double wrap it saran wrap and in a ziploc freezer bag.
Can I make this tonight and keep in the fridge to bake the next day??
you could do that easily!
I’ve made this meatloaf and have frozen it uncooked and it was perfect.
Jan
Thank you for sharing! Glad you enjoyed the recipe.
I made this last night, super easy and the best meatloaf I’ve ever tasted. The topping definitely adds so much flavor. I substituted beef broth instead of milk, and I put sweet baby ray’s bbq sauce in place of the ketchup. I also used 1 lb of lean ground beef and 1 lb 80/20 ground beef. I thought it was excellent!
I love your feedback, thanks for sharing the tweaks, sounds delicious!
Made this meatloaf for dinner and followed recipe to a tee, as well as let sit for 15 minutes, but when slicing, it totally fell apart ☹. We loved it nevertheless. Will try it again and this time maybe reduce the milk a bit and add a few more crackers to see if that makes a difference.
I’m so sorry to hear that! There’s nothing worse than trying to prepare a meal for your family and then not have it turn out. I’m glad it still tasted good! I haven’t had this exact problem you have but you’re right on the money in what I would do to try and correct it. What percentage of fat in your meat did you use? That could also be a factor. Thanks for checking in with me and commenting.
I use less milk than the recipe calls for and it turns out great. In fact the leftovers are sliced for delicious sandwiches. I will use about 3/4 cup milk…just add a bit at a time and mix until I feel the consistency is what I want.
Meatloaf sandwiches are a great meal! Thanks for commenting!
While this is a fine tasting meatloaf it is wet! I’ve made it twice and even using ground sirloin I’ve had to drain it while cooking. Slicing it is near impossible because of the consistency. Won’t be making this again.
Hi Brenda, I’m sorry that it didn’t turn out. I am not sure what would cause your meatloaf to be so much more wet but I agree that isn’t a fun outcome to a meal you’re anticipating. I didn’t have that issue so I’d love to help trouble shoot if you want.
This is by far the best meatloaf recipe. It is my go to and I tell everyone about. One question though. Have you had any trouble with it being too wet? I’m not sure what I’m doing wrong. I made it once and just used a splash of milk and it came out better. Do you always use all of the milk?
I have not had that problem before but there is nothing worse than soggy meals so I understand that can be frustrating.
I know some readers have poured out the liquid halfway through cooking and then let it finished baking. The percentage of fat in your meat to the freshness or not of certain ingredients to humidity can really mess with a recipe so it’s not your fault. I love that you like my recipe and thank you for letting me help trouble shoot with you.
I’m cooking this recipe now and I accidentally mixed the sauce topping( Worcestershire, sugar and ketchup )with the ingredients! Will it be too much to still put the sauce on top of the meatloaf?
Oh no! I hate when something like that happens. would try it without and see how it tasted! I bet still good.
Is the nutritional information per serving?
Yes.