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Meatloaf Recipe With Crackers

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This classic meatloaf with crackers creates the ultimate juicy, tender loaf every time. Crushed saltines and a ketchup-brown sugar glaze bring nostalgic comfort, while reliable everyday ingredients make dinner easy and crowd-pleasing. Perfect for family dinners with satisfying slices and a glossy, caramelized topping.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatloaf
  • 2 lbs ground beef 80% lean, 20% fat
  • 1 cup crushed saltine crackers about 30–35 crackers
  • 1/2 cup whole milk
  • 2 large eggs lightly beaten
  • 1 medium yellow onion finely diced
  • 3 garlic cloves minced
  • 1/4 cup ketchup
  • 1 tablespoon yellow mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme or Italian seasoning
  • 2 tablespoons fresh parsley chopped
For the Glaze
  • 1/2 cup ketchup
  • 1/4 cup packed brown sugar
  • 1 tablespoon yellow mustard
  • 1 teaspoon apple cider vinegar

Equipment

  • 9x5-inch loaf pan
  • Large mixing bowl
  • Small skillet
  • Small bowl
  • Cutting board
  • Chef's knife
  • Zip-top bag
  • Rolling Pin
  • Parchment paper or foil
  • Measuring cups and spoons
  • Oven
  • Instant-read thermometer

Method
 

  1. Heat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with parchment or foil, leaving some overhang on the sides to help lift out the meatloaf when done.
  2. Put the saltine crackers in a zip-top bag and use a rolling pin to crush them into coarse crumbs. In a large bowl, stir the cracker crumbs together with the milk and let this mixture sit for 5 minutes so the crackers can soak and soften.
  3. While the crackers are soaking, optionally heat ½ tablespoon olive oil in a small skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes until soft, then take off the heat and allow to cool slightly.
  4. Add the ground beef, lightly beaten eggs, sautéed onion, minced garlic, 1/4 cup ketchup, 1 tablespoon mustard, salt, pepper, thyme (or Italian seasoning), and chopped parsley to the bowl with the softened crackers. Mix gently with your hands just until all ingredients are evenly combined; do not overmix.
  5. Transfer the mixture into the prepared loaf pan, pressing it evenly to the corners and smoothing the top without compacting it too much.
  6. In a separate small bowl, combine 1/2 cup ketchup, brown sugar, 1 tablespoon mustard, and apple cider vinegar. Stir until the glaze is smooth.
  7. Spread half of the glaze over the top of the meatloaf. Bake uncovered for 45 minutes.
  8. Remove the loaf pan from the oven and spread the remaining glaze on top. Return to the oven and bake for another 15 to 20 minutes, or until an instant-read thermometer inserted in the center of the meatloaf registers 160°F and the glaze is bubbling and caramelized.
  9. Place the pan on a cooling rack and let the meatloaf rest for 10 minutes before lifting out and slicing.

Nutrition

Calories: 485kcal

Notes

You can swap saltines with club or Ritz crackers, but avoid seasoned types for best results. To make ahead, shape the loaf and refrigerate up to 4 hours before baking; add glaze just before baking. Let the finished loaf rest before slicing to prevent crumbling. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months; reheat gently in the oven or microwave to keep slices moist.

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