Meatloaf Recipe with Ritz Crackers

This Meatloaf with Ritz Crackers is tender, juicy, and topped with a sweet and tangy glaze. Made with buttery Ritz crackers, ground beef, Cheddar cheese, and simple seasonings, it's an easy family dinner that's perfect for any night of the week.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Beef recipes, Meatloaf Recipes

Cuisine: American

Keyword: meatloaf, meatloaf recipe, meatloaf recipe with ritz crackers, meatloaf with ritz crackers

Servings:

Author: Tatiana

Ingredients

Meatloaf

1¼ cups crushed Ritz crackers
½ cup milk
2 pounds lean ground beef
1 medium onion finely chopped
1 tablespoon minced garlic
2 large eggs
1½ cups shredded Cheddar cheese
¼ cup chopped fresh parsley
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon ground black pepper
Salt to taste

Meatloaf Glaze

¾ cup ketchup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon onion powder

Instructions

Preheat the oven to 400°F. Lightly grease a 9x5-inch loaf pan or line a baking sheet with parchment paper.
Soak the crackers: In a medium bowl, combine the crushed Ritz crackers and milk. Let stand for 5 minutes until softened.
Make the meatloaf: In a large bowl, combine the ground beef, soaked Ritz crackers, onion, garlic, eggs, Cheddar cheese, parsley, Worcestershire sauce, Dijon mustard, paprika, Italian seasoning, salt, and black pepper. Mix gently with your hands or a spoon until just combined. Do not overmix.
Shape the loaf: Transfer the mixture to the prepared loaf pan and gently press it into an even layer. Alternatively, shape it into a loaf on the prepared baking sheet.
Make the glaze: In a small bowl, whisk together the ketchup, brown sugar, Worcestershire sauce, Dijon mustard, and onion powder until smooth.
Bake: Spread half of the glaze evenly over the meatloaf. Bake for 1 hour. Remove from the oven, spread the remaining glaze over the top, and bake for 15–20 minutes, or until the meatloaf reaches an internal temperature of 160°F.
Rest and serve: Let the meatloaf rest for 10–15 minutes before slicing. Serve with mashed potatoes, roasted vegetables, steamed broccoli, or your favorite side dish.

Notes

Use 85/15 ground beef for the juiciest, most flavorful meatloaf. Leaner beef can result in a drier texture.
Mix gently. Overmixing can make the meatloaf dense and tough.
Use a meat thermometer. The meatloaf is done when the center reaches 160°F.
Let it rest. Allow the meatloaf to rest for 10–15 minutes before slicing so it stays juicy and holds together.
Make ahead: Assemble the meatloaf up to 24 hours in advance, cover, and refrigerate until ready to bake.
Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

Nutrition