This is the best meatloaf recipe with crackers you’ll ever eat and it is such an easy classic dish. It’ll quickly become a favorite family meal!
Original recipe: February 2018 | Updated: January 2021
Why This Recipe Works
Please hear me out. I understand that the word “meatloaf” is a turn-off to some. If this is you, I beg you to set your qualms aside because you have just landed on this blog post detailing the most delicious meatloaf you will ever eat.
A few years ago I dug up my mother’s handwritten recipe from childhood and used it as my guide. I don’t remember ever eating a recipe as good as hers.
This recipe is a version of hers (and it is a great recipe!), with an added irresistible sauce. I have received so many comments and emails over the years from people who tell me this famous Pip and Ebby meatloaf has become their favorite go-to recipe.
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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.
Popular Pip and Ebby Recipes
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!). Stuffed Sweet Potatoes or a pile of hot mashed potatoes are perfect options, too.
Other 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 chicken is done cooking is by using a Thermapen. (<—-affiliate link) Insert the thermometer into the center of the loaf to get a good reading.
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
- 2 lbs ground beef or ground turkey
- 1 cup Ritz crackers crushed
- 1 egg beaten
- 1 cup milk
- 1/2 cup ketchup
- 1/3 cup onion finely chopped (or 1 Tbsp dried minced onion)
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 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 in the preheated oven for 1 1/2 hours.
- 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.
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 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’m not a great cook by any means, but I have tried and failed at so any meatloaf recipes, until I found this one. It is easy and the best recipe I have found thus far for great tasting meatloaf, I highly recommend it!
I’m so glad you didn’t give up and found one to enjoy it! Thank you for sharing.
I make this meatloaf in a cast iron skillet. To help keep drain any grease from the meatloaf I cut 2 large onions into about 1/2” slices and line the bottom of my skillet. It helps keep any grease from soaking into the meatloaf and it smells wonderful cooking!
What a great tip! Thanks for sharing that.
This is the best meatloaf! I was on the phone with my granddaughter and she mentioned she was making her meatloaf. As soon as I could get my shoes on, I was in the car to get a plate for dinner. Thank you for a great meatloaf recipe!
That’s a great recommendation! Thank you for sharing it.
My husband doesn’t usually like meatloaf, but he really likes this recipe!! He doesn’t like any other recipe!!
Oh I’m so glad to hear that! Thank you for sharing!
this is my go to recipe for meatloaf, my daughter doesn’t eat meat very often but when she hears I’m making meatloaf she will immediately show up for dinner. I also make it with a pound of pork mixed with the pound of beef. to die for
The pork is a great addition when you have it on hand – thanks for sharing!
It was fantastic. My husband doesn’t normally like meat loaf however he loves this. Thank you so much for the recipe.
That’s great news! I’m so glad it was enjoyed and a win. Thank you for sharing!
Is that calories for the entire meatloaf or serving? If it is servings how much is a serving?
Hello, this recipe is created for 6 servings and 590 calories are per serving. You would just divide your pan by 6 to determine what 1/6 of that is.
If I’m doubling the recipe, how long should I leave it in the oven?
I would use the same time and just monitor it from there in 10 min increments. I haven’t specifically doubled it and timed it so I’d keep an eye on it.
I made this recipe with one cup gluten-free oatmeal instead of the Ritz crackers. I also added a T of Worcestershire sauce to the meat mixture. I didn’t make the topping glaze; instead I just spread some ketchup on the top with a fork, before cooking. It was delicious!!!!! My picky grandson even liked it! Thank you!!
Great tweaks! I appreciate you sharing those ideas!
The sauce is the BEST part. We love this meatloaf but really, it’s all in the sauce. You should really try it at least once.
I agree the sauce is so delicious and an important element! Glad you liked it too!
I’ve been making this meatloaf for few years now, absolutely love it! It’s just right flavor and ratio of ingredients. I tried different preserves for the glade, but don’t have a favorite one (meaning they’re all good). I used plant milk (oat, almond, soy) instead of regular. Thank you
I am thankful for you sharing that and yes, we’ve heard from many people that all the flavors of preserves have worked in this recipe. Thanks for sharing!~
My meatloaf was cooked but was soft not firm. Followed recipe but it was soft not firm when mixed i use fresh ground beef from our cow actually I placed another small tube of ritz crackers in but not sure why it was so soft? It did stay in the meatloaf foam but was soft when cut
Hi Linda – those are good questions. I am happy to troubleshoot and hopefully you can make it again with success! I have once prepared my ground beef and over mixed it -meaning, spent too much time mixing and mixing and the end result was mushy and soft. You want to combine your ingredients with the least amount of mixing to the beef as possible. The other tip I have found is that after it comes out of the oven, let your meatloaf sit 10 min or more to firm up. Happy meatloaf making!
Would you lose a lot of the flavor, if oats or gf crackers were substituted for the ritz crackers? I need it to be gf.
Not at all. You’d be quite ok, it’s great to use what you have on hand. Thanks for the good question!
I don’t really ever write reviews but I have been making this recipe for the last 6 years or so and I still love it just as much as the first time I made it! If someone is reading this and you’re wondering if you should try it… just do it!!
That’s a great review -thank you for taking the time to do that!
My family of 6 loves this meatloaf. Our kids range from 1-15 years of age and they can’t get enough of this!
I tried this recipe, and it was AMAZING. I thought I had apricot preserves at home, so didn’t buy any, but I was wrong. What I *did* have was lingonberry preserves. Oh. My. GOODNESS. I ended up making more glaze, it was so delicious! Next time, I may just automatically double (or even triple) the glaze for the leftovers (I live alone, so I always have leftovers).
Interesting! I wouldn’t have known what lingonberry preserves would turn out like but this is great that it was equally delicious. I agree, a little extra glaze for leftovers are wonderful. Thank you for sharing that tip!
Would it be ok to mix all ingredients into the meatloaf instead of adding the topping?
That’s a good question. I haven’t tried it so I’m not sure if their would be too much moisture or not. If you do that, you might need to add more crackers to soak up the moisture. It would taste good though!
Love this recipe! I grew up hating meatloaf with a passion, so whenever my husband asked about it for a meal, I‘d groan. Tried this recipe and I’m now a convert. It’s seriously amazing and the whole family gobbles it up!
Have you ever tried to turn it into a slow cooker sweet meatball meal? I feel like these flavors would be amazing for a Super Bowl party but am unsure of how to go about it!
I’m so glad you liked it! That’s a great idea about cooking it in the slow cooker.
I would prepare the meatloaf and put it in the slow cooker for 6-7 hour. When its cooked through, it’ll still need to be broiled to brown it on top. I would broil it on high for 5 minutes or so if you want it browned and the topping to get cooked onto the beef. But it would be an easy alternative!
100% agree! Had this exact conversation with my boyfriend!
Hated meatloaf growing up- made this and we LOVE it. 🙂 Leftovers are great too! We use turkey,, bc why not?
Love that! It’s so different when you begin to make things for yourself too and change up flavors or tweak a recipe. Thank you for sharing!
Want to make the recipe but would need to double it. Any suggestions on what pan would work best? Ali, how long would your suggest I cook it? Thanks in advance!
Great question! I would just use a 9×13 pan then or two loaf pans. You would still cook about the same time. If you use a 9×13, you could start checking it to be done maybe 10 min earlier but not every oven heats the same and so just check it.
Hi Megan, I have a pyrex meatloaf dish. I want to make this in the worst way but wondering if it will take longer because it’s not a meatloaf pan? Thank you!
Danny
I cook mine in a iron skillet using the same temperature and time and it’s always perfect!
I do however decrease the milk to 1/2 cup and increase crackers to 1 1/4 cups.
Thank you for the suggestion – that’s great!
Thank you, Megan. I love the simplicity of this recipe.
Thank you for sharing! I agree, this recipe is easy and great for a regular dinner rotation meal with so many side combinations you can enjoy.