Go Back
+ servings

Meatloaf Recipe With Crackers

This is the best meatloaf recipe with crackers you'll find and it is such an easy classic dish. It’ll quickly become a family favorite!
4.92 from 35 votes
Print Pin
Course: Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Servings: 6
Calories: 590kcal
Author: Megan


  • 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


  • 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.


  • 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.


Calories: 590kcal | Carbohydrates: 38g | Protein: 30g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 139mg | Sodium: 1093mg | Potassium: 697mg | Fiber: 1g | Sugar: 28g | Vitamin A: 382IU | Vitamin C: 4mg | Calcium: 115mg | Iron: 4mg
Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!