Ritz Cracker Meatloaf is tender, moist, and super flavorful, thanks to the addition of sauteed onions and peppers, buttery cracker crumbs, and plenty of seasonings! We top it all off with a tangy sweet ketchup and dijon mustard glaze.
You'll love this easy meatloaf recipe!
Ritz Cracker Meatloaf Recipe
Ritz crackers have been a staple of my diet since I was just a toddler. Whether it was stacked with cheese for a bedtime snack or crumbled into chicken noodle soup when I was sick, these crackers are pure comfort food for me.
As a grown up, I’ve learned how to turn them into easy appetizers, make a buttery crumb topping for Broccoli Cheese Casserole, and now, use them as a stand-in for breadcrumbs in meatloaf!
Why You’ll Love this Recipe
- It’s easy to make ahead of time. One of my favorite things about meatloaf is how easy it is to prepare in advance. Whether you’re mixing it up to bake later, or saving your baked meatloaf to reheat for a dinner party, this meatloaf is great for prepping in advance.
- It has the best sweet tangy glaze. This Ritz Meatloaf has a ketchup glaze that’s taken to the next level with dijon mustard and Worcestershire sauce.
- It tastes delicious. This meatloaf is moist without being mushy, tender without being crumbly. Each slice is full of flavor thanks to our blend of sauteed onions, peppers, Ritz crackers, and seasonings.
Key Ingredients
- Ground beef- We recommend 80/20 ground beef for plenty of flavor without too much excess fat.
- Sweet yellow onion and bell pepper add moisture and welcome sweetness.
- Ritz crackers replace the breadcrumbs used in more traditional recipes, like Mom’s Best Easy Meatloaf. 1 sleeve of Ritz crackers + about 1 ½ cups crushed crackers.
- Eggs act as a vital binding ingredient for meatloaf.
- Milk helps hold the meatloaf together, soaking into the Ritz crackers and forming a paste that turns meat into a loaf!
- Seasonings, including salt, pepper, garlic powder, and parsley infuse the meatloaf with flavor.
- Ketchup is the foundation of the meatloaf glaze.
- Brown sugar is added for sweetness.
- Worcestershire brings a punch of savory umami.
- Dijon mustard is the key to this tangy sweet glaze.
How to Make Meatloaf with Ritz Crackers
Step 1: Saute the onions and peppers in a little oil.
Step 2: Mix together. Break up the meat in a large bowl, then mix together the remaining ingredients in another bowl. Combine the meat and remaining ingredients, gently mixing it together with your hands.
Step 3: Shape and bake. Shape the meat into a loaf on a foil lined baking sheet. Bake at 350 degrees for 35 minutes.
Step 4: Make the glaze. Whisk together the ingredients for the glaze.
Step 5: Glaze, bake again, and cool. Brush the meatloaf with the glaze then return it to the oven for another 15-20 minutes. Allow the meatloaf to rest for 10 minutes before serving.
Make Ahead and Storage Instructions
Meatloaf is an ideal make ahead meal. The meat mixture can be assembled and stored in the fridge, covered, for up to 24 hours before baking.
You can also bake the meatloaf, then refrigerate. Reheat the meatloaf, covered in foil, in a 350 degree oven for 20-30 minutes. I think it's even better on the second day!
Leftover meatloaf should be stored in an airtight container in the fridge and will keep for 4-5 days. Reheat slices in the microwave. Don’t forget to make a Hot Cheesy Meatloaf Sandwich with the leftovers!
Tips for Perfect Meatloaf
- Handle the meat gently. Overworking the meat mixture can result in a dense, tough meatloaf.
- Ditch the loaf pan. We recommend baking the meatloaf on a sheet pan rather than in a loaf pan for a couple reasons.
- It slices nicely and avoids trying to wrangle a nice slice out of the loaf pan.
- It better caramelizes the glaze. More surface area = more room for browning, flavor, and caramelization of the glaze.
- It doesn’t hold all the grease and fat in the pan, allowing the meatloaf to brown rather than steam.
- Let it rest. Allowing the meatloaf to rest for 10-15 minutes after baking gives the loaf time to reabsorb all the delicious juices and firm up a bit before slicing.
FAQs
Traditionally, meatloaf is made with ground beef. We prefer 80/20 ground beef for the perfect balance of flavor and fat. You can also substitute ½ lb. of Italian sausage or ground pork for some of the ground beef if you prefer.
We prefer the flavor of milk for meatloaf. You can use anything from skim milk to whole milk.
The most likely culprit is not letting the meatloaf rest. Giving the meatloaf 10-15 minutes to reabsorb the juices and firm up after baking is essential for getting nice slices.
Another issue can be not using enough binding agents, like eggs and breadcrumbs. In this recipe, we use a mixture of eggs and Ritz crackers to get the ideal texture and hold the meatloaf together.
The best way to tell if meatloaf is done is to use a meat thermometer to test it. Insert the meat thermometer into the thickest part of the loaf. Once it reads at least 160 degrees, you can pull it from the oven.
Yes! Follow the instructions for this Air Fryer Meatloaf!
Yes, meatloaf freezes well. Freeze glazed meatloaf on a sheet pan until solid, then wrap tightly in aluminum foil and place in a freezer bag. Thaw overnight in the fridge, then reheat in a 350 degree oven until the internal temperature registers at least 165 degrees.
Fantastic Sides for Meatloaf
Meatloaf pairs well with so many different side dishes!
From Creamy Mashed Potatoes to Air Fryer Potatoes to Cheesy Potatoes, you really can’t go wrong with a potato side dish.
For veggie sides, we love an Easy Carrot Saute, Sauteed Spinach and Onions, and Balsamic Green Beans and Mushrooms.
More Ground Beef Main Dishes to Try
Crock Pot BBQ Meatballs for a Party
📖 Recipe
Ritz Cracker Meatloaf Recipe
Ingredients
For the meatloaf:
- Olive oil (to coat)
- 1 small yellow onion (diced)
- ½ bell pepper (diced)
- 2 large cloves garlic (minced)
- 2 lbs. 80/20 lean ground beef
- 1 ½ cups crushed ritz crackers (about 1 sleeve)
- ¾ cup milk
- 2 eggs
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
For the glaze:
- ¾ cup ketchup
- 3 tablespoons brown sugar
- 2 teaspoons worcestershire
- 2 teaspoons dijon mustard
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with foil and spray with cooking spray.
- Heat oil in a skillet over medium heat. Add the onion and peppers, and saute until softened, 5-6 minutes. Add the garlic and saute for another minute. Remove from heat and allow to cool while you proceed with the recipe.
- In a large bowl, use your hands to break up the beef into smaller chunks. In another bowl, mix together the Ritz crackers, milk, eggs, salt, pepper, garlic powder, parsley, and peppers and onions. Add the cracker mixture to the meat mixture and gently combine, using a spatula or your hands to bring the mixture together.
- Turn the meat mixture out onto the baking sheet and shape into an approximately 9 x 5 inch loaf. Bake for 35 minutes.
- While the meatloaf cooks, make the glaze. Whisk together the ketchup, brown sugar, worcestershire, and dijon mustard.
- Remove the meatloaf from then oven and pour the glaze over the top, letting it run down the sides. Return to the oven and bake another 15-25 minutes, or until the meatloaf reaches an internal temperature of at least 160 degrees. If desired, broil the meatloaf for 2-3 minutes to really set and caramelize the glaze.
- Allow the meatloaf to set for 10 minutes before slicing and serving.
Maria says
Made it today was so good and moist will keep it