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Meatloaf with Crackers

Meatloaf with crackers is a classic cracker-bound meatloaf with a moist, tender crumb and a sticky ketchup glaze caramelized on top. Baked until the center hits 160°F, then rested 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: 540
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 1 cup Ritz or saltine crackers
  • 2 eggs
  • 0.5 cup whole milk
  • 1 small onion
  • 2 clove garlic
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper to taste
Glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tsp yellow mustard

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, then set it on a sheet pan. Visual cue: the pan is ready and lightly coated so the loaf releases cleanly.
  2. Mix the crushed crackers with the whole milk and let sit for 3 minutes to absorb. Visual cue: the mixture looks evenly moistened and thickened.
  3. Combine the ground beef, soaked crackers, eggs, finely grated onion, minced garlic, Worcestershire sauce, garlic powder, salt, and black pepper in one bowl. Visual cue: everything is evenly distributed with no dry cracker pockets.
  4. Press the mixture into the loaf pan and smooth the top for even cooking. Visual cue: the surface is compact and level.
Glaze and bake
  1. Mix the ketchup, brown sugar, and yellow mustard, then spread half over the meatloaf. Visual cue: a glossy layer covers the top.
  2. Bake at 350°F for 55–65 minutes until the internal temperature reaches 160°F. Visual cue: the glaze darkens and caramelizes, especially at the edges.
  3. After 40 minutes, spread the remaining glaze over the meatloaf to finish caramelizing. Visual cue: the surface looks thicker and more browned after the final bake.
Rest and serve
  1. Rest the meatloaf for 10 minutes before slicing. Visual cue: juices settle and the loaf firms up for cleaner slices.

Notes

Pro tip: let the cracker-and-milk mixture sit the full 3 minutes so the loaf stays tender instead of dry. Store leftovers covered in the refrigerator for up to 3–4 days; freeze in portions for up to 2 months. For a leaner version, use 90% lean ground beef or swap to ground turkey while keeping the same cracker soak and bake time.