Country-Style Meatloaf with Tomato Sauce Topping

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 40 minutes (includes 10 minutes resting)

Quick Ingredients

• 2 lb (907 g) ground beef (80/20 preferred)
• 1 cup (about 25) saltine crackers, finely crushed
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 1 small yellow onion, finely diced (about 1/2 cup)
• 2 celery ribs, finely diced (about 1/2 cup)
• 1 tbsp unsalted butter (for sautéing)
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• For topping: 1/2 cup (120 ml) tomato sauce, 2 tbsp packed light brown sugar, 1 tbsp apple cider vinegar

Do This

• 1. Heat oven to 350°F (177°C). Line a sheet pan with foil (or use a lightly greased 9×5-inch loaf pan).
• 2. Sauté onion and celery in butter 6–8 minutes; cool 5 minutes.
• 3. Mix crushed saltines with milk and eggs; rest 2 minutes to thicken.
• 4. Gently mix beef, cracker mixture, cooked vegetables, salt, pepper, and garlic powder.
• 5. Shape into a loaf (about 9×5 inches) and bake 50 minutes.
• 6. Stir topping; spread over loaf. Bake 20 minutes more, to 160°F (71°C) internal.
• 7. Rest 10 minutes, slice thick, and serve with extra sauce from the pan.

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Why You’ll Love This Recipe

• Classic diner-style comfort food with a sweet-tangy tomato topping.
• Saltine crackers and milk keep the meatloaf tender and sliceable, not dense.
• Onion and celery add that old-school “country kitchen” flavor.
• Simple ingredients, simple method, reliable results.

Grocery List

• Produce: 1 small yellow onion, 2 celery ribs
• Dairy: whole milk, 2 large eggs, unsalted butter
• Meat: 2 lb ground beef (80/20 preferred)
• Pantry: saltine crackers, tomato sauce, light brown sugar, apple cider vinegar, kosher salt, black pepper, garlic powder

Full Ingredients

Meatloaf

• 1 tbsp unsalted butter
• 1 small yellow onion, finely diced (about 1/2 cup / 75 g)
• 2 celery ribs, finely diced (about 1/2 cup / 60 g)
• 1 cup saltine crackers, finely crushed (about 25 crackers / about 90 g)
• 1/2 cup whole milk (120 ml)
• 2 large eggs
• 2 lb ground beef (907 g), ideally 80/20 for best flavor and moisture
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp garlic powder

Simple Tomato Sauce Topping

• 1/2 cup tomato sauce (120 ml)
• 2 tbsp packed light brown sugar (about 25 g)
• 1 tbsp apple cider vinegar (15 ml)

Optional for Serving

• Mashed potatoes
• Green beans or buttered peas
• Extra warmed tomato sauce (2–4 tbsp) if you like it extra “diner-style”

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

Arrange a rack in the center of the oven and preheat to 350°F (177°C).

For the easiest cleanup and best browning, line a rimmed sheet pan with foil and lightly grease it. (You can also use a lightly greased 9×5-inch loaf pan, but a free-form loaf gets more flavorful edges.)

Step 2: Soften the onion and celery

In a small skillet over medium heat, melt 1 tbsp butter. Add the diced onion and celery and cook, stirring occasionally, until softened and lightly translucent, 6–8 minutes.

Scrape the mixture onto a plate and let it cool for about 5 minutes. (This prevents the warm vegetables from tightening the meat mixture when you combine everything.)

Step 3: Make the cracker-and-milk binder

In a large mixing bowl, combine the crushed saltines and milk. Add the eggs and whisk until evenly blended.

Let the mixture sit for 2 minutes so the crackers hydrate and thicken slightly. This step is a big part of what makes the finished meatloaf tender instead of tough.

Step 4: Mix the meatloaf gently

Add the ground beef, cooled onion and celery, kosher salt, black pepper, and garlic powder to the bowl.

Using clean hands (or a sturdy fork), mix just until everything is evenly combined and you don’t see streaks of egg or pockets of crackers. Stop as soon as it comes together; overmixing can make meatloaf dense.

Step 5: Shape and bake

Turn the mixture onto your prepared pan and shape it into a loaf about 9 inches long and 5 inches wide (roughly 2 inches tall). Smooth the top so the sauce spreads nicely later.

Bake at 350°F (177°C) for 50 minutes.

Step 6: Add the tomato sauce topping

While the meatloaf bakes, stir together the topping: tomato sauce, brown sugar, and apple cider vinegar.

After the first 50 minutes of baking, remove the meatloaf from the oven and spoon the topping over the top. Use the back of the spoon to spread it into an even layer.

Step 7: Finish baking to temperature

Return the meatloaf to the oven and bake until the center reaches 160°F (71°C) on an instant-read thermometer, about 20 minutes more.

If you want a slightly stickier, more caramelized top, you can bake for an additional 3–5 minutes, keeping a close eye so the sauce doesn’t burn.

Step 8: Rest, slice, and serve

Let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute so the slices hold together.

Slice into thick diner-style portions and serve warm. Spoon a little of the pan juices and extra tomato topping over each slice if you like.

Pro Tips

• Don’t overmix: Mix only until combined. Overworking ground beef can turn a tender loaf into a firm one.
• Use a thermometer: Pull the meatloaf when it hits 160°F (71°C) in the center for safe, juicy results.
• Free-form loaf = better edges: Baking on a sheet pan gives more browned surface area and a more “diner” look.
• Cracker texture matters: Crush the saltines fairly fine so they blend in; big chunks can create crumbly slices.
• Cool the sautéed vegetables: Warm veg can start melting the fat too early and change the texture when mixing.

Variations

• Extra nostalgic topping: Replace 1 tbsp of the tomato sauce with 1 tbsp ketchup for a slightly sweeter, more classic diner vibe.
• Spicy-sweet: Add 1/4 tsp cayenne pepper to the meat mixture and a pinch to the topping for gentle heat.
• Richer loaf: Use 1 lb ground beef + 1 lb ground pork (still bake to 160°F / 71°C) for a juicier, more tender slice.

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store tightly covered in the refrigerator for up to 4 days.

Freeze: Wrap individual slices (or the whole cooled loaf) in foil, then place in a freezer bag. Freeze up to 3 months. Thaw overnight in the refrigerator.

Reheat: Place slices in a baking dish with a spoonful of water or extra tomato sauce, cover with foil, and warm at 325°F (163°C) for 15–20 minutes (or until hot). For the whole loaf, plan 25–35 minutes covered.

Make-ahead: You can mix and shape the loaf up to 24 hours ahead. Cover and refrigerate. Bake as directed, adding 3–5 minutes if it goes into the oven very cold.

Nutrition (per serving)

Approximate, based on 8 servings: Calories: 385; Protein: 26 g; Fat: 25 g; Carbohydrates: 13 g; Fiber: 1 g; Sugars: 5 g; Sodium: 690 mg.