Moist and delicious, smothered in our secret sauce, this meatloaf recipe tastes like home. This is our favorite recipe with ground beef!
This meatloaf recipe with crackers is the best meatloaf you’ll ever make! I like to make two pans of meatloaf at once and freeze the second or an easy dinner later.
Serve your meatloaf with dinner rolls, mashed potatoes, roasted broccoli, and for dessert pecan pie!
Meatloaf Recipe
Meatloaf Recipe Ingredients
- Ground beef – If you want a moist meatloaf, make sure not to use a super lean beef. The more fat in the meat, the more flavorful and moist it will be.
- Onion – Onion also helps keep your meatloaf recipe moist. We like to grate the onion and mix it with the wet ingredients. If you’re unable to grate your onion, then you’ll want to saute it first in a little bit of oil or butter.
- Ritz crackers – I love the salty butteriness of ritz crackers, but in a pinch you could also use breadcrumbs, panko, or saltines.
- Eggs – Eggs work as a binder to keep the meatloaf from crumbling up.
- Garlic – Is food even worth eating if there’s no garlic? (No).
- Ketchup – Ketchup brings in that savory tomato flavor but also a touch of sweetness.
- Barbecue sauce – Barbecue sauce mixed with ketchup for the topping makes this recipe sing.
- Mustard – We use mustard for tanginess, I love what some good stone ground mustard adds to the meatloaf.
- Worcestershire sauce – Salty and tangy and delicious. It’s a perfect compliment to ground beef.
- Bouillon – Bouillon helps intensify the beefy flavor of our meatloaf. If you’re out of bouillon (like we were in the video!) just double your Worcestershire sauce.
How do you make meatloaf (Step-by-Step)
⭐ First, combine the onion, crackers, eggs, garlic, ketchup, mustard, Worcestershire sauce, and bullion. Mix well. Add in the ground beef and knead together until all ingredients are well combined.
⭐ Then, add meatloaf mixture to a loaf pan and bake, covered. While the meatloaf is baking, whisk together ketchup, barbecue sauce, and Worcestershire sauce.
⭐ Next, remove meatloaf from oven, uncover, drain excess liquid, and baste with glaze.
⭐ Finally, return to oven until baked through, and then enjoy!
Meatloaf Recipe Variations
– Make it a spicy meatloaf by adding some pickled jalapenos to the loaf and a dollop of sriracha sauce to the glaze!
– Create an Italian meatloaf by using Italian breadcrumbs instead of ritz crackers, and topping with spaghetti sauce instead of our ketchup glaze.
– Go mini by baking your meatloaf recipe in muffin tins. Perfect for packing in lunches.
– Give it some Asian flavor by using Panko instead of ritz crackers, switch the Worcestershire sauce for soy sauce, use teriyaki sauce instead of ketchup, glaze with teriyaki sauce, and finish with a sprinkle of sesame seeds.
How do I know when my meatloaf is done
Meatloaf is done when it reaches an internal temperature of 160 degrees. Sometimes the inside of meatloaf will still be a little bit pink. This can be due to other ingredients such as ketchup, or sulfites.
The best way to tell when your meatloaf is done is by using a meat thermometer.
Can meatloaf be frozen?
Meatloaf can be frozen. For best results when freezing meatloaf, bake it in a disposable loaf pan, or with a parchment liner. Allow the meatloaf to cool completely in the refrigerator, then wrap tightly and freeze.
Meatloaf will last several months in an upright freezer, or up to one year in a deep freezer or chest freezer. Alternatively, you can slice the meatloaf and freeze it in individual portions for easy lunch packing or quick dinners.
How to make meatloaf moist
You make meatloaf moist by using meat that isn’t too lean, adding moisture to the recipe via onions, ketchup, and egg, and by soaking your breadcrumbs or crackers in the wet ingredients before mixing them with the meat.
Also, I find meatloaf comes out much more moist when baked in a loaf dish as opposed to being baked on a baking sheet.
Why is my meatloaf crumbly
Crumbly meatloaf is general caused by one of three things, or a combination of all: not enough liquid, not enough bread, and/or the loaf wasn’t kneaded well enough.
If your meatloaf was dense and crumbly, it likely needed more liquid. If it was loose and crumbly, it likely needed more bread (for binding), and to be better mixed (to make sure the ingredients are well incorporated with one another).
For more liquid, try adding milk (will add moisture but not flavor) or ketchup (will add some tomato flavor and sweetness) in tablespoon increments until you reach desired consistency.
For more bread, add additional crushed crackers or breadcrumbs in 1/4 cup increments until you reach your desired consistency.
Why is my meatloaf dry
If your meatloaf is dry, you need to add more liquid before baking. Try adding milk (will add moisture but not flavor) or ketchup (will add some tomato flavor and sweetness) in tablespoon increments until you reach desired consistency.
The loaf before baking should be wet, but not runny, and just moldable enough to hold its form.
What to serve with this Meatloaf Recipe
Cheesy Scalloped Potatoes and Ham
More like this Meatloaf Recipe
Meatloaf Recipe Making Tools
- Loaf pan – This is a 10×5 loaf pan, which is what I recommend for this meatloaf recipe. Don’t use a smaller one like I did because you run the risk of making a massive mess in your oven!
- Pyrex mixing bowls – These glass bowls are big and gorgeous and perfect for mixing everything from ginger cookies, to pizza dough!
- Garlic press – Need fresh minced or sliced garlic, but don’t want to peel or chop your garlic? This garlic press is the bessssssst. We’ve had ours for as long as I can remember (maybe a wedding present?), and I use it several times a week!
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How to Make our Meatloaf Recipe
Meatloaf Recipe
Ingredients
MEATLOAF:
- 2.25 pounds ground beef not lean
- 1 cup grated onion
- 1 ½ cups crushed ritz crackers
- 2 eggs whisked
- 2 tablespoons minced garlic
- ½ cup ketchup
- 1 tablespoon stone ground mustard
- 1 tablespoon worcestershire sauce
- 1 bouillon cube crumbled
GLAZE:
- ¼ cup ketchup
- ¼ cup barbecue sauce
- 1 tablespoon worcestershire sauce
Instructions
- In a large bowl combine onion, crackers, eggs, garlic, ketchup, mustard, worcestershire sauce, and bouillon. Mix well.
- Add ground beef and knead together until fully incorporated. If mixture is too wet, knead in additional crushed crackers.
- Press into a 10x5 loaf pan and cover with foil. Bake at 350 degrees for 60 minutes.
- While meatloaf is baking, whisk together ingredients for glaze.
- After 60 minutes, uncover and drain off any pooling liquid. Baste top with glaze. Return to oven uncovered for an additional 15 minutes, until the center of your loaf reaches 160 degrees.
- Enjoy!
Video
Nutrition
Meatloaf FAQs
Why does my meatloaf fall apart?
A meatloaf may fall apart for several reasons, including: not kneading the meat enough, not enough salt, not enough fat, or the meatloaf did not rest long enough after it was taken out of the oven.
Should I cover my meatloaf in the oven?
You should cover your meatloaf with foil while baking.
How can you tell when meatloaf is done?
Meatloaf is fully cooked when it reaches an internal temperature of 160 degrees Fahrenheit when measured with a meat thermometer.
Diana WRIGHT says
Love meatloaf. Don’t have very often. It’s hard to make a small meatloaf so that I don’t have leftovers for ever. Will definitely be trying yours on a scaled down version.
Patricia Read says
My grandfather was a chef and he always put bacon on top–lots of bacon. Keeps meatloaf moist and give it a different flavor.
Janice says
I make mine similar to everyone elses. I use hamburger, Italian breadcrumbs, ketchup, egg, Worcestershire sauce, but I put in chunks of cheese (usually cheddar or mozzarella). No glaze or topping. I roast potatoes right in with the meatloaf, and usually broccoli. I like it the next day in a sandwich.
Nancy says
I make meatloaf with 1 1/2 lbs. ground beef, a medium onion chopped, 2 slices bread soaked in generous amount of whole milk to make it sopping wet, 2 eggs, salt, pepper, garlic powder and minced garlic, 2 tsp fennel seeds, 1 tsp oregano or Italian seasoning. Mix well with your hands and form into a loaf on aluminum foil. Cover with the foil and put in a larger baking pan. Fill pan around meatloaf with water . Bake about 1 hour. Pull back foil and let top brown. No sauce on top. Let meatloaf sit for about 10-15 minutes. Then serve with potatoes au gratin and green peas. Next day, makes great sandwiches cold.
Sharon says
I like a ketchup and brown sugar glaze.
Teresa McBee says
I like plain old ketchup smeared on top the last few minutes of baking. Hot out of the oven, next day…doesn’t matter to me!
Susan says
My cousin uses chili sauce for the glaze, pretty tasty. I like a salad and baked potato with my meatloaf,….and homemade bread.
Emily Starkey says
Love meatloaf! Must have a ketchup based topping, serve with mashed or roasted pita and green beans! Enjoying leftovers is a must!!!
Linda says
When I make meatloaf I like to make mini meatloaf’s using ground beef and ground pork. I also like to put a topping on it using lets up & BBQ sauce. My sides are usually garlic mashed potatoes and green beans with bacon.
Lindsey G says
My husband loves meatloaf, it is probably his favorite meal. So I always make his favorite side to go with, which is mashed potatoes…. I on the other hand, love yo mix up the potato options. The small roasted garlic potatoes, a baked potato or even au gratin or scalloped. I bake mine on a broiler pan vs a loaf pan as we all love to have the edge pieces. I think in my family I am the only one who likes a glaze, but I am picky. I like a savory glaze vs a ketchup. I love trying new recipes or different varieties of what we love. I am not a leftover lover, but the husband loves to make what he calls a meatloaf sandwich the next day.
Michelle Snoddy says
My family of boys and man LOVE meatloaf and hamburger steak!!! Sometimes I add a little bit (1 – 2 cups…🤗🤗) of Pig Stand BBQ sauce to the meat right at the end. A little bit makes the world of difference! Also, hands down, meatloaf/hamburger steak is so much better as leftover sloppy burger (a little mayo on Texas toast and a heaping handful of the left over meat, sautéed onions, sautéed mushrooms, and a little bit of gravy……..) oh man! Most of the time I let them eat that night and then whatever is left over is for me and only me for sloppy burgers….🤗🤗🤩🥳🤪🥰😍😘😇🍷💪🏻💪🏻🤫❤️❤️❤️❤️🤩🤩
Barbara Miller says
I love meatloaf with a potato side dish (mashed, scalloped, baked, whatever I’m in the mood for) and corn, and make sure there are leftovers for sandwiches the next day.
Lynn Montgomery says
I love meatloaf with a baked potato and a veggie ….usually broccoli. My husband loves it have a topping on it so I can’t wait to try yours. Guess what’s for dinner tonight…lol!!
Betty Elsner says
Meatloaf is always better the next day!
Pamela Bradford says
Love meat loaf with mashed potatoes and corn. I use toasted bread as filling and sweet and sour sauce on top. Yum!!!
tuckhan says
We do not put a glaze on our meatloaf–it’s very good without it.
William Hare says
First, This is avery good recipe but instead of crackers I used bread crumbs and I increased the beef bouillon by 1 tsp.
Debra Serrano says
I serve my meatloaf with a baked potato and broccoli with cheese. I put ketchup on top and then lay bacon on top. Scrumptious!!!
Denise Beatty says
Meatloaf is old school comfort food. We always serve it with mashed potatoes and creamed corn. Still make it the way my grammy taught me which is simply – ground beef, ketchup, onions, bread crumbs, egg, milk, salt and pepper. Put a few rows of ketchup across the top and bake.
Diana says
i love meatloaf and I always serve mashed potatoes and a salad with it
Annette Fox says
We always have Mashed potatoes and Broccoli with our meatloaf. I like a tangy catshup glaze. We prefer it the first day but still enjoy it for a few days after.