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.
This is my go to recipe! Delicious and a family favorite. Thanks for sharing this recipe!!
You are so welcome. Glad it was enjoyed!
Would peach preserves work in place of apricot jam?
Yes, it would! You will find that most preserves work, even ones that I hadn’t thought to recommend, people have shared in the comments, they do work!
I am not a fan of meatloaf but this recipe made me a believer!
Yes! That’s wonderful to hear. Thank you for sharing!
Should I freeze the meatloaf before or after cooking?
You can do either actually! If you freeze it after, I would let the loaf come to room temperature. In either way, please wrap it well to seal the food to avoid freezer burn.
LOVE this recipe! I’ve been craving meatloaf but didn’t want anything too heavy, listened to the suggestions in the recipe and went with one pound of lean ground chicken and one pound of lean ground beef, it came out super moist and you never would know it was chicken instead of pork! Also I thought I had jam at home but I was out, so I just used a little bit extra of the other three ingredients and it was heaven, excited to try it with the jam next time!
So glad you tried it and loved it! This recipe really can be different every time and still be amazing. I know the jam will be amazing in your next meatloaf but glad you liked it without too!
I came across your recipe on Pinterest…My Mom made Meatloaf using Ritz Crackers and for yeard. I have been trying to rack my brain for her recipe and have never found it written down anywhere. She left my brother & I a recipe book filled with recipes she used to make but not her Meatloaf. I made your meatloaf minus a couple ingredients. This is the closest thing to what My Dad, Brother and I can remember being Mom’s Meatloaf. 😅😇
So glad it reminded you of your moms! This comfort food is definitely a passed down recipe from many moms to family. Thanks for sharing!
Can you please tell me approx how many serving this recipe makes? I am assuming that the nutritional information is per serving! Thank you in advance! (It goes without saying how delicious this recipe it! My entire family loves loves loves it!!!)
The nutritional value is based on 6 servings.
How long would you store the leftover sauce for in the fridge?
If you think you are going to make it again later in the week, it should stay good if its covered and stored in the fridge up to 5 days.
Made this last night for a house full of ranchers. I didn’t have apricot preserves, so I used red raspberry preserves. It was divine and got rave reviews from all who consumed it!!
That’s wonderful to hear! Thank you for sharing.
I made this meatloaf tonight, and it was a big hit in my house! We were fighting over what little was left to make lunches for tomorrow! The flavor and texture were great (I used 90/10 ground beef). The sauce was really good too. I would encourage anyone who is hesitating on the sauce to just try it, you will be surprised how much you like it.
Thank you Joy for sharing that feedback. I’m so glad it was enjoyeed! I love that the leftovers weren’t ignored but wanted by everyone! That’s great to hear.
I make this often! Everyone loves it. Yum
That’s awesome to hear! Thank you for sharing!
Do you think strawberry jam would work? And if I had one lb of beef, one lb sausage?
I’ve never tried it but my readers have told me they’ve used other flavors of jam and its worked perfectly. THe sausage/beef combo would be delicious, I’m sure!
Definitely the best meatloaf I ever made and eaten!!
Sooo Delicious and moist👌
And to top it all, the yummy tomato sauce!!
Thank you for sharing!🙌🏼😋😋😋❤️
So glad you enjoyed it! Thank you for sharing.
Do you think it would be ok to use ground chicken?
I never have but it sounds like it would be good as well! Please let me know if you try it!
Could I divide this recipe and freeze half?
Hi Jean, whether you cook it, then cool it or just prepare the ingredients and package it to freeze, it should be good to go. I would recommend packaging it twice, once with a saran wrap and then in aluminum foil or a ziploc. Enjoy!
I will echo the other reviews , this recipe is my go to for meatloaf ! I’ve made it 4 times and am always amazed just how delicious it is .
I’ve made the sauce to use on hamburgers and ribs !( it’s fantastic !)
Thanks
Thank you so much for sharing!
This TRULY IS the BEST meatloaf recipe ever! I’ve tried lots of meatloaf recipes and many were good, but THIS is AMAZING! You’ll never go back to another one.
That’s so great to hear! Thank you for sharing.
My family loves this recipe! It is the only way I make meatloaf now! And if we have leftovers, I use the meat for shepherds pie. So good!
Thank you for sharing that! I love that you use it for shepherd’s pie too. Thanks for sharing!
This is THE BEST recipe and my go to anytime I make meatloaf. My husband loves meatloaf and I have never been a fan, but this recipe has sold me and I make this a lot! I will switch it up and make it turkey or do a mixture of beef and turkey, add finely chopped peppers which gives it another twist. I also switch up the glaze bc I never keep apricot jam, we personally like spicy, so I use a peach habanero jam which is incredible to add to this recipe!
Thank you Megan for sharing this wonderful recipe!
Thank you for sharing that! I’m so glad we got you on board and found a regular favorite to add to your menu. I love the peach habanero jam – that has got me drooling to try it!
Family loved it! I didn’t have apricot jam so I substituted it with lemon curd and it was delicious!
That’s a great idea – thanks for sharing it with us!
My wife turns her nose up at meatloaf, this recipe she requests. The only thing different I do is use 1lbs grd beef, 1lbs grd venison, 1lb. Grd pork. Then cook on my smoker. Thank you for sharing your recipe.
What a wonderful mixture! I’m glad you guys found something that you like and I love that you use your smoker for it. Great use!
I am making this tonight and put some of the mixture into a smaller dish to share with a friend! Wondering if the smaller amount will require 1 hr 30 minutes also! Figured it may be done in less time!
Nancy, that is so thoughtful of you. Although it’s a smaller amount, it’ll still need a good amount of time to cook through. I would start checking it at 1 hour and cook accordingly! Enjoy!