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 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.
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.
Made this as in the recipe but replaced the ketchup with same amount of chili sauce in the loaf and in the sauce, everybody loved it, thanks for sharing!
I like that substitution! Thank you for sharing that.
I have a community senior group that meets every week for games and fellowship. We have lunch for them each week and this is one of their favorite meals. I use about ten pounds of ground beef and make 3 large meatloaves in 9 x 13 pans. I make them ahead and freeze until ready to use. Works great. Thanks for the recipe.
Made the recipe just as written except before I put the sauce on half way through I carefully poured off the grease. That worked out well. Thank you for the recipe.
Sounds good, Captain! So glad it was enjoyed. Thank you for sharing!
A staple in my house make this dish alot! It’s delish and so easy!
Agreed, Brittney! Thank you for sharing!
The best of the best!! I have made this twice now and I will keep on going! I will use a leaner meat mixture next time because there is so much excess fatty grease!!Publix sells a beef and pork meatloaf mixture butI think it is a little too fatty! Everyone loves the meatloaf!’
Thank you Suzy. I appreciate it!
Loved it! Discovered recipe not long ago and have made it twice. Boyfriend wants me to make again this weekend. This will be my third time making. Easy to make and not pricey to make either. All the spices I had, just bought good ground beef. I can’t wait to make for sister and brother in law next time they’re in town. Definitely a two thumbs up recipe! 😋
So glad you’re enjoying it and found it easy to make again and again, Noelia. Try mixing your sausage and beef for a fun twist!
We love this recipe. As a single mother it’s easy and quick. Also if you have picky eaters like I do they love this. This is my 6yr olds dinner request all the time. Making it tonight per his request 😊 I’ve mad it so many times I can’t count it’s that good 👍
This is my go to meatloaf recipe, it’s so good!
Oh, I’m so glad Kristen. Thank you for commenting!
As advertised, this is the *BEST* meatloaf I’ve tried and that I’ve ever eaten. The Ritz crackers and the sauce make this recipe SOAR!
Thanks for sharing
I appreciate it! Thank you for sharing!
Excellent recipe that our guests enjoyed and we loved it!
Thank you for sharing, Arthur! Glad to hear it was shared with others too.
This is my go-to meatloaf recipe! I’ve been using it for years. So good! Tonight, I tried this recipe as a “muffin” meatloaf version to cook faster and I honestly might do it again! It’s easier to store for work. Thank you for this recipe!
Yes, aren’t those great as muffins? Thanks for sharing that!
Will it be tasty with no topping, I have a diabetic and don’t want preserves or brown sugar? Or is this a big part of flavor?
Great question Regina. You can definitely enjoy this meatloaf without the sauce or you can use some sugar free jam and use a sugar substitute too. I think the jam gives it a lot of sweetness even without the extra sugar. I haven’t experimented with it but either way it’d still be delicious. Thanks for asking!
Nutritional value: what is the serving size? Is the info based on the whole loaf?
Also, this is hands down the best meatloaf ever! It’s the most requested dinner
Hi Jennifer, this dish is for six servings. So once you prepare the dish, you can determine the exact size based on the baking dish you used. 590 calories is 1/6 of the loaf. Thank you!
Do I have to use jelly in the sauce? my family isnt big jelly fans.
Good question Maria, not at all! It’s delicious with it, doesn’t taste like jelly at all but it’s not required.
I love meatloaf! I haven’t tried it yet. But is so interesting! thank you.
Hi Patricia – this is a great meatloaf recipe. So many have shared they didn’t like meatloaf before finding this version. Be sure to come back and let us know what you think after preparing it! Also, makes great sandwiches the next day with any leftovers. 😉
So tasty and easy to make! We both thought the sauce on top was a bit too sweet, so may omit or reduce the brown sugar next time.
Thank you for trying it!
This is absolutely delicious! My only problem is it falls apart when I try and cut it. It doesn’t hold together. Should I decrease the milk?
I would check that. Depending on the texture of the ground beef and its fat content, you should be able to tell if it feels too wet. More crackers will help but you don’t want an abundance of those either. Be careful not to overmix the beef, because that can make it mushy too.
Has anyone tried making this with Venison? I am wondering if the cool time/temperature needs to be adjusted for it..
That should say “cook” time not cool! Sorry
I am out of all milk and I am cutting in half but will use the whole egg. Should I add alittle water for the milk?
Good questions! You can use water or broth for some flavor.
I love this meatloaf receipt! My son use to hate meatloaf til I started making this one and now he asks for it all the time!! Super easy to make!
So glad to hear it Rhonda! Thank you for sharing.
Making freezer meals for my daughter who is about to have her 1st child. Can these be made into mini meatloaf and freeze then cook? Will cooking time be the same? Thanks
Congratulations Victoria! That’s exciting. YES, these would work great to freeze before or after cooking and then reheating. If you do not cook them first, then yes the cooking time is the same. If you bake it and then let it cool completely and freeze, you just need to reheat it for about 15-20 minutes and add your glaze.
Best meatloaf I have ever had! We have had this quite a few times and I am making it again tonight. We love the leftovers for yummy sandwiches.
That’s great news Kay! I agree those next day sandwiches are SO good. Thanks for sharing!
Have always made this for meatloaf and have loved it every single time! We were in a hurry to get dinner done tonight, so we dished it out in a muffin pan and cooked it for about 35 minutes! Turned out just as good and so much faster!
I love the muffin pan trick too! So glad you gave it a try and enjoyed it! Thank you for sharing, Devan.
I’ve got this in the oven right now. The only change I had to make was I only had sweet orange marmalade instead of apricot preserves, so hope it still works.
I think it will still be delicious. I’m so glad you’re trying it!