Homestyle Beef Meatloaf With Ritz Crackers and Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 25 minutes (includes 10 minutes resting)

Quick Ingredients

• 2 lb ground beef (85/15 preferred)
• 1 1/2 cups crushed Ritz crackers (about 40 crackers)
• 2 large eggs
• 1/2 cup whole milk
• 1 medium yellow onion, finely diced (about 1 cup)
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder, 1 1/2 tsp kosher salt, 1/2 tsp black pepper
• Glaze: 1/2 cup ketchup + 2 tbsp light brown sugar + 1 tbsp apple cider vinegar

Do This

• 1. Heat oven to 350°F. Line a sheet pan with foil and set a wire rack on top (or use a loaf pan).
• 2. Crush Ritz crackers; dice onion finely.
• 3. Mix eggs, milk, Worcestershire, seasonings, crackers, and onion; then gently mix in ground beef.
• 4. Shape into a loaf (about 9 x 5 inches) on the rack; bake 40 minutes.
• 5. Stir glaze; brush on and bake 15–20 minutes more, to 160°F internal temp.
• 6. Rest 10 minutes, slice, and serve with extra glaze if you like.

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Why You’ll Love This Recipe

• Ritz crackers add rich, buttery tenderness without needing complicated techniques.
• The ketchup glaze bakes into a glossy, sweet-tangy finish that tastes like classic homestyle comfort food.
• Simple pantry ingredients, no fancy equipment, and very forgiving for beginner cooks.
• Bakes up juicy and sliceable, perfect for dinners now and sandwiches later.

Grocery List

• Produce: 1 medium yellow onion
• Dairy: 2 large eggs, whole milk
• Pantry: ground beef (2 lb), Ritz crackers, ketchup, Worcestershire sauce, light brown sugar, apple cider vinegar, kosher salt, black pepper, garlic powder, smoked paprika (optional)

Full Ingredients

Meatloaf

• 2 lb ground beef (85/15 preferred; 80/20 is fine but will be a bit richer)
• 1 1/2 cups crushed Ritz crackers (about 40 crackers)
• 2 large eggs
• 1/2 cup whole milk
• 1 medium yellow onion, finely diced (about 1 cup)
• 1 tbsp Worcestershire sauce
• 2 tbsp ketchup (mixed into the meatloaf)
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp smoked paprika (optional, for a gently smoky background)

Ketchup Glaze

• 1/2 cup ketchup
• 2 tbsp light brown sugar, packed
• 1 tbsp apple cider vinegar
• 1 tsp Worcestershire sauce
• 1/8 tsp kosher salt

Optional for Serving

• Mashed potatoes
• Green beans or a simple side salad
• Extra ketchup glaze (set aside a spoonful before brushing the raw loaf)

Step-by-Step Instructions

Step 1: Preheat the oven and set up your pan

Arrange a rack in the middle of the oven and preheat to 350°F.

For best texture (less greasy and nicely browned sides), line a rimmed sheet pan with foil and place a wire rack on top. If you don’t have a rack, you can bake it in a standard 9 x 5-inch loaf pan, but the sides will steam a bit more.

Step 2: Prep the onion and crush the crackers

Finely dice the onion (small pieces melt into the meatloaf and keep slices from falling apart). Crush the Ritz crackers into fine crumbs. You can do this in a zip-top bag with a rolling pin or by pulsing briefly in a food processor.

Measure out 1 1/2 cups of crumbs after crushing.

Step 3: Make the binder mixture first for even seasoning

In a large bowl, whisk together the 2 eggs, 1/2 cup milk, 1 tbsp Worcestershire sauce, and 2 tbsp ketchup.

Stir in the crushed Ritz crumbs, diced onion, 1 1/2 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp smoked paprika (if using). Let this sit for 2 minutes so the crackers can soak up the liquid—this helps keep the meatloaf juicy.

Step 4: Add the beef and mix gently

Add the 2 lb ground beef to the bowl. Using clean hands, gently mix just until everything is evenly combined and you don’t see dry pockets of crumbs.

Avoid overmixing, which can make meatloaf dense and tough. Stop as soon as the mixture holds together.

Step 5: Shape the loaf and bake the first round

Turn the mixture onto the prepared rack and shape into a loaf about 9 x 5 inches and roughly 2 1/2 to 3 inches tall. Smooth the top so the glaze spreads evenly.

Bake at 350°F for 40 minutes.

Step 6: Mix the ketchup glaze

While the meatloaf bakes, stir together 1/2 cup ketchup, 2 tbsp light brown sugar, 1 tbsp apple cider vinegar, 1 tsp Worcestershire sauce, and 1/8 tsp kosher salt in a small bowl until smooth and glossy.

If you want extra sauce for serving, set aside a few tablespoons now (don’t reuse glaze that touched raw meat).

Step 7: Glaze, finish baking, and rest before slicing

After 40 minutes, pull the meatloaf out and brush a generous layer of glaze over the top and sides.

Return to the oven and bake 15 to 20 minutes more, or until the center reaches an internal temperature of 160°F on an instant-read thermometer.

Let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute so you get clean, juicy slices instead of crumbly ones.

Pro Tips

• Choose the right beef: 85/15 is a great balance of flavor and sliceability. Leaner than that can turn dry; much fattier can shrink more and feel greasy.
• Finely dice the onion: Large chunks can create weak spots that make slices fall apart.
• Don’t overmix: Mix only until combined. Overmixing compresses the meat and can make the loaf tight and tough.
• Use a rack if you can: Elevating the loaf improves browning and prevents it from sitting in rendered fat.
• Check temperature, not just time: Pull at 160°F in the center for safe, juicy results.

Variations

• Cheddar-stuffed: Shape half the mixture into a base, add 1 cup shredded cheddar down the center, then top with the remaining mixture and seal the edges before baking.
• BBQ glaze twist: Replace the ketchup in the glaze with 1/2 cup barbecue sauce and keep the brown sugar and vinegar for a smoky-sweet finish.
• Mini meatloaves: Divide into 6 mini loaves and bake on a rack at 350°F for 25–30 minutes, glazing for the last 10 minutes, to 160°F internal.

Storage & Make-Ahead

Refrigerate: Cool completely, then store sliced or whole in an airtight container for up to 4 days.

Freeze: Wrap tightly (plastic wrap, then foil) and freeze for up to 3 months. Thaw overnight in the refrigerator.

Reheat: Warm slices in a covered skillet over low heat with a spoonful of water or extra glaze, or bake covered at 325°F for 15–20 minutes until hot.

Make-ahead: You can mix and shape the loaf up to 24 hours ahead. Cover and refrigerate. Bake straight from the fridge, adding 5–10 minutes to the initial bake time before glazing, then cook to 160°F.

Nutrition (per serving)

Approximate (based on 6 servings): 430 calories, 28 g protein, 26 g fat, 22 g carbohydrates, 4 g sugar, 820 mg sodium.