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Meatloaf with Crackers

Meatloaf with crackers is a classic, cracker-bound loaf with a moist, tender crumb and a sticky ketchup glaze that caramelizes on top. This easy meatloaf recipe bakes until the center reaches 160°F, then rests 10 minutes for clean slices.
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Prep Time 10 minutes
Cook Time 1 hour
rest 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf base
  • 2 lb ground beef
  • 1 cup crushed Ritz or saltine crackers
  • 2 eggs
  • 0.5 cup whole milk
  • 1 small onion, finely grated
  • 2 cloves garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • Salt and black pepper to taste
Ketchup glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tsp yellow mustard

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. Set it aside and keep oven ready for immediate baking.
  2. Mix the crushed crackers with the whole milk and let sit for 3 minutes to absorb. The mixture should look thick and slightly softened.
  3. Combine the ground beef, soaked crackers, eggs, grated onion, minced garlic, Worcestershire sauce, garlic powder, salt, and black pepper. Mix until evenly combined without overworking.
  4. Press the mixture into the loaf pan and smooth the top. Firmly pack for a cohesive loaf that holds together when sliced.
  5. Mix the glaze (ketchup, brown sugar, and yellow mustard) and spread half over the meatloaf. Cover the top in an even layer so it can caramelize.
Bake and glaze
  1. Bake at 350°F for 55–65 minutes until the internal temperature reaches 160°F. The glaze should darken and caramelize slightly by the end.
  2. After 40 minutes, spread the remaining glaze over the meatloaf. Return to the oven so the topping can set and deepen in color.
  3. Rest the meatloaf for 10 minutes before slicing. Letting it rest helps the juices reabsorb for clean, moist slices.

Notes

Pro tip: for the most tender crumb, mix just until the ingredients are combined and no dry spots remain. Refrigerate leftovers in an airtight container for up to 3–4 days. Freeze cooked meatloaf (sliced or whole) for up to 2 months; thaw in the fridge overnight and reheat at 325°F until warmed through. For a lighter option, use 93% lean ground beef instead of 80/20.