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 follow the directions to the T and still find my meatloaf comes out soft. Not runny but it doesn’t stay together. Anyone else have this problem? Also, I was thinking of using the Pampered Chef square brownie pan to make small individual servings – anyone try this?
After a hectic workweek, I asked my girlfriend what she wanted for dinner and without hesitation she answered simply, "meatloaf, mashed potatoes, and green beans". And that is how I found this recipe! I substituted Breton gluten free crackers for the Ritz (she has celiac), as they have the nearest texture and flavor that we have found. And, since I didn’t have apricot preserves for the glaze, I used homemade chili sauce and cut the ketchup back to 1/2 cup.
Wow was it good! My girlfriend raved about it to the point that I tried a slice myself (I made a two bean veggie loaf for myself since I am 93% vegetarian. 93% because when I come across something that someone raves about, I give it a go – hence my knowing just how delicious this recipe turned out). Thank you! This is going into the Meatloaf File, top of the list.
Made this tonight and YUM!!! My husband has never been a fan of meatloaf but he is now! I made mine in muffin tin and it took exactly 40 minutes. Used 90/10 ground sirloin and didn’t have a problem with grease as some others mentioned. Thanks for a delicious new recipe to keep in rotation!!
Add barbecue sauce any kind that is a favorite for the ketchup and you have a child friendly version.
Wonderful! I think it is the cracker crumbs that make it so much better than my version with bread crumbs. I will only make it this way from now on.
I tried the meatloaf for dinner tonight my family LOVED it. But my meatloaf had came apart as it was cooking in the oven. But other than that it was good. Thanks
I’m having that problem, it just falls apart :/ But man is it GOOOOOD
I made this tonight and it turned out amazing! I followed the recipe exactly except mine was done about 10 minutes early and I left it sit for about 5 after I took it out of the oven. It did not fall apart and the sauce was very good.
Did you have the nutritional info?
This is delishous but I do cut down a bit on the preserves and brown sugar to lessen the sweetness. Also I use a 9×14 glass baking dish and shape the meatloaf about 5×9 so there room for the juices around the loaf, never had an issue with it boiling over. Thank you for sharing this great recipe, it’s my daughters favorite now.
It’s soooooo good!
This is probably the 4th time I’m making this recipe. My kids love it!! Thanks for sharing
Made this in a 9×13, took about 45 minutes, was a great meatloaf recipe!!
Hi Rhonda! So glad to hear that it worked well in a 9×13 dish. I’ve never tried it this way. Thanks so much for sharing!
Megan
This is by far the BEST meatloaf I have ever had. Recipe was simple and mine cooked in just a little over an hour. My boyfriend was licking the empty pan! Definitely a winner. Thank you for sharing!
So glad you guys loved it, Elizabeth! I have been known to lick the pan before…your boyfriend is not alone. 🙂
Megan
I am thinking that a few folks might be put off by the 1 1/2 hour cooking time because it’s a bit longer than most recipes for meatloaf. My first go round I pulled it out of the oven about 20 minutes earlier than I was supposed too and it was a bit loose as some described. I have made at least 4 loaves since and let them go the entire 1 1/2 hours with exact portions in recipe and it has been perfect each and every time. Family favorite !!
I should have read the comments before cooking, way too soft almost creepy soft. I’ll omit the milk next time but the sauce on top is delish.
Would you be able to make it in he crockpot if needed?
Hi Morgan! I have never tried this recipe in the crockpot, but if you give it a shot let me know how it turns out! If you try, I’d suggest cooking on Low heat and with a crockpot liner.
Megan
I followed the recipe for the meatloaf only, not the sauce, I prefer plain ketchup for my top. The taste was great but mine fell apart as well. Way too soft. Maybe I didn’t let it set long enough. I also saw another post about leaving out the milk. Either way, I enjoyed the taste so much I will definitely make it again. No more buying pre-mixed ‘meatloaf seasoning packets".
I made your classic chilli the other night and this meatloaf tonight. We aren’t typically big red meat eaters but I’m glad we have been this week! Yum!
I want to make this but it will be for 2-4 people. How should I alter the ingredient amounts?
Hi Laura! Could you save the leftovers or freeze them? I suppose you could try halving the recipe and using two mini loaf pans. I would suggest just making the recipe as directed and freezing the rest, but let me know if you try something different!
Megan
The milk did not need to be put in this. Made it way to soft. Couldn’t even take it out of the pan, it feel apart. And I put extra crackers in it.
I usually let it sit for a while before cutting and removing from pan. If you wait a bit, it should come out just fine! Sorry to hear yours fell apart. 🙁
Megan