Meatloaf with Crackers

So, you’re craving something hearty, homemade, and not totally chaotic to make, huh? Well, congrats—you just stumbled upon the holy grail of comfort food: meatloaf with crackers.

It’s classic, it’s juicy, and it tastes like Grandma’s kitchen (minus her unsolicited life advice).
This version is so easy, even if your culinary skill level is “toast and ramen,” you’ll nail it. Ready to make your kitchen smell like pure deliciousness? Let’s roll.

Why This Recipe is Awesome

First off, it’s idiot-proof. Like, seriously.
Forget the fancy breadcrumbs or artisanal panko nonsense—crackers are the unsung hero here. They add just the right crunch, hold everything together, and give that rich, buttery texture that makes each bite perfection.

Plus, this recipe:

• Takes minimal prep (your kitchen won’t look like a war zone).
• Uses simple pantry staples.
• Makes leftovers that taste even better the next day.

And let’s be honest—it’s meatloaf, not rocket science. But somehow, it still tastes like you worked hard. (We’ll let them think that.)

Ingredients You’ll Need

Get your shopping list ready, champ! Here’s what you’ll need:

• 1 ½ lbs ground beef – Go for 80/20. Fat = flavor.
• 20 saltine crackers – Crushed like your hopes on a Monday morning.
• 1 small onion – Finely chopped (or grated if you’re crying already).
• 2 cloves garlic – Because bland food is a crime.
• 2 large eggs – The glue that holds it all together (literally).
• ½ cup milk – Adds moisture and tenderness.
• 2 tbsp ketchup – For sweetness and nostalgia.
• 1 tbsp Worcestershire sauce – Fancy word, fantastic flavor.
• 1 tsp salt – Trust your taste buds.
• ½ tsp black pepper – Freshly cracked if you’re feeling fancy.
• 1 tsp dried parsley – Optional, but it makes you look like you know what you’re doing.

For the glaze:

• ¼ cup ketchup
• 2 tbsp brown sugar
• 1 tsp mustard – Tangy kick incoming.

Step-by-Step Instructions

Alright, apron up and let’s get to business.

1. Preheat the oven to 350°F (175°C). Don’t skip this. You’re not baking cookies, but you still need that even heat magic.
2. Crush those crackers. You can use a rolling pin, food processor, or just your hands (great stress relief, BTW).
3. Mix it all together. In a large bowl, combine beef, crushed crackers, onions, garlic, eggs, milk, ketchup, Worcestershire sauce, salt, pepper, and parsley. Use your hands—it’s messy, but that’s half the fun.
4. Shape it up. Form the mixture into a loaf shape and place it on a greased baking pan or lined loaf tin.
5. Make the glaze. Mix ketchup, brown sugar, and mustard in a small bowl. Pour half over the loaf before baking. Save the rest for later.
6. Bake for 45 minutes. Then, brush on the remaining glaze and bake another 15 minutes.
7. Rest before slicing. Let it chill for 10 minutes (the loaf, not you). This helps everything firm up and makes slicing easier.

Boom. That’s it. Simple, juicy, perfectly seasoned meatloaf heaven.

Nutritional Facts

Here’s the nutrition breakdown per serving (makes about 6 servings):

Nutrient	Amount
Calories	310 kcal
Protein	22 g
Carbohydrates	14 g
Fat	18 g
Fiber	1 g
Sugar	6 g
Sodium	540 mg
Cholesterol	120 mg

Nutritional Note:
This meatloaf is surprisingly balanced—packed with protein, moderate in carbs, and satisfying without making you feel like you swallowed a brick. The crackers add texture without overloading calories, and that glaze? Sweet-savory perfection that keeps things interesting.

Oh, and yes, it totally counts as comfort food and meal prep. Win-win.

Common Mistakes to Avoid

Let’s save you from the rookie errors, yeah?

• Skipping the crackers. Don’t. They hold everything together and give that perfect crumbly texture.
• Overmixing the meat. You’re making meatloaf, not Play-Doh. Gentle hands, people.
• Forgetting to rest. If you slice it too soon, you’ll end up with a crumbly disaster.
• Drowning it in ketchup. A little glaze = delicious. A ketchup bath = regret.
• Cooking it too long. Dry meatloaf is a crime against humanity.

Alternatives & Substitutions

No crackers? No problem.

• Use breadcrumbs, oats, or crushed cornflakes. Each gives a slightly different texture (cornflakes = crunchier, oats = denser).
• Want to make it leaner? Use ground turkey or chicken. Just add a tablespoon of olive oil to keep it moist.
• Out of ketchup? Mix tomato sauce + a pinch of sugar + dash of vinegar. Boom—instant ketchup vibes.
• Going dairy-free? Use almond milk or even water. (Not ideal, but hey, it works in a pinch.)

Honestly, this recipe is forgiving. You could mess around with flavors and still end up with something you’d proudly serve to friends—or at least to yourself while binge-watching Netflix.

FAQ (Frequently Asked Questions)

1. Can I make this ahead of time?
Absolutely! Mix it, shape it, cover it, and refrigerate overnight. Bake when you’re ready. Lazy-meal perfection.

2. Can I freeze it?
Yup. Bake, cool, and freeze slices in airtight bags. Future you will thank you on those “I can’t adult today” nights.

3. What crackers work best?
Saltines are classic, but Ritz adds buttery richness. Go wild, rebel.

4. Can I add cheese?
Oh yes. Mix shredded cheddar into the meat or sprinkle on top before baking. Zero regrets.

5. How do I know it’s done?
Internal temp should hit 160°F (71°C). No thermometer? Slice and peek—if the juices run clear, you’re golden.

6. Can I make it spicy?
Throw in chili flakes, hot sauce, or a diced jalapeño. Just don’t cry when it kicks back.

7. Why does my meatloaf fall apart?
Probably too little binder (crackers/eggs) or you cut too early. Patience, friend—it pays off.

Final Thoughts

And there you have it—the easiest, tastiest, and least pretentious meatloaf you’ll ever make.
It’s hearty, it’s nostalgic, and it’ll make your kitchen smell like pure comfort.

So go ahead—grab that loaf pan, channel your inner chef, and make dinner magic. Whether you’re cooking for family, friends, or just your hungry self, this one’s guaranteed to hit the spot.

Now go impress someone—or yourself—with your new culinary skills. You’ve earned it. 😎