Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (907 g) ground beef (80/20)
- 1 cup (100 g) cracker crumbs (from about 30 saltine-style crackers), finely crushed
- 1/2 cup (120 ml) whole milk
- 2 large eggs
- 1/2 cup (75 g) finely diced yellow onion
- 2 tbsp ketchup (for the meatloaf mixture)
- 1 tbsp Worcestershire sauce
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- Glaze: 1/2 cup (120 g) ketchup + 2 tbsp light brown sugar + 2 tsp apple cider vinegar
Do This
- 1. Heat oven to 350°F (177°C). Line a rimmed sheet pan with foil and lightly oil, or set a rack over the pan.
- 2. Mix cracker crumbs + milk; rest 5 minutes to soften.
- 3. Add eggs, onion, ketchup, Worcestershire, salt, pepper, and garlic powder; stir to combine.
- 4. Add ground beef; mix gently just until combined. Shape into a loaf (about 9 x 5 inches).
- 5. Bake 40 minutes.
- 6. Stir glaze; spread over loaf. Bake 15–20 minutes more, to 160°F (71°C) internal temp.
- 7. Rest 10 minutes, then slice thick and serve.
Why You’ll Love This Recipe
- Tender but sliceable: Cracker crumbs and milk keep it moist without falling apart.
- Classic diner flavor: Beefy, savory, and just a little sweet from the smooth ketchup glaze.
- No fancy tools: One bowl, a pan, and a thermometer (optional but helpful).
- Great leftovers: Slices reheat beautifully for sandwiches and quick dinners.
Grocery List
- Produce: 1 yellow onion
- Dairy: 2 large eggs, whole milk
- Pantry: ground beef (80/20), saltine-style crackers, ketchup, Worcestershire sauce, light brown sugar, apple cider vinegar, kosher salt, black pepper, garlic powder
Full Ingredients
Meatloaf
- 2 lb (907 g) ground beef (80/20 recommended for best flavor and tenderness)
- 1 cup (100 g) cracker crumbs (finely crushed; from about 30 saltine-style crackers)
- 1/2 cup (120 ml) whole milk
- 2 large eggs
- 1/2 cup (75 g) yellow onion, very finely diced
- 2 tbsp (30 g) ketchup
- 1 tbsp (15 ml) Worcestershire sauce
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
Smooth Ketchup Glaze
- 1/2 cup (120 g) ketchup
- 2 tbsp (25 g) packed light brown sugar
- 2 tsp (10 ml) apple cider vinegar
Optional for Serving (Classic Diner Style)
- Mashed potatoes
- Green beans or buttered peas
- Extra ketchup on the side
Step-by-Step Instructions
Step 1: Preheat the oven and set up your pan
Preheat the oven to 350°F (177°C).
For the best texture (less greasy, nicely browned sides), line a rimmed sheet pan with foil and lightly oil it, or place an oven-safe rack over the pan. This helps the fat drip away so the meatloaf roasts instead of steaming.
Step 2: Make the binder so the loaf stays tender
In a large mixing bowl, combine the cracker crumbs and milk. Stir until evenly moistened, then let it sit for 5 minutes. This quick soak softens the crumbs so they hold moisture in the finished loaf.
Step 3: Mix in the flavor base
To the soaked crumbs, add the eggs, finely diced onion, 2 tbsp ketchup, Worcestershire sauce, kosher salt, black pepper, and garlic powder.
Stir until everything looks evenly combined and the eggs are fully blended in.
Step 4: Add the beef and mix gently
Add the ground beef to the bowl. Using clean hands or a fork, mix just until the meat is evenly combined with the binder.
Important: Stop mixing as soon as it comes together. Overmixing packs the meat and can make the meatloaf dense instead of tender.
Step 5: Shape the loaf and start baking
Turn the mixture onto your prepared pan and shape it into a loaf about 9 x 5 inches and about 2 1/2 to 3 inches tall. Smooth the top and sides so it bakes evenly.
Bake for 40 minutes.
Step 6: Glaze and finish baking until perfectly done
While the meatloaf bakes, make the glaze: in a small bowl, whisk together 1/2 cup ketchup, brown sugar, and apple cider vinegar until smooth.
After 40 minutes, remove the meatloaf from the oven and spoon (or brush) the glaze over the top, spreading it into an even, glossy layer.
Return to the oven and bake for 15 to 20 minutes more, until the center reaches an internal temperature of 160°F (71°C) on an instant-read thermometer.
Step 7: Rest, slice, and serve
Let the meatloaf rest on the pan for 10 minutes before slicing. Resting helps the juices redistribute so the slices hold together and stay moist.
Slice into thick diner-style portions and serve warm, with any extra glaze scraped from the pan spooned over the top.
Pro Tips
- Dice the onion very small: Fine pieces soften fully while baking and won’t cause the loaf to break apart.
- Don’t overmix: Mix until just combined for a tender, comfort-food texture.
- Use 80/20 beef for the classic result: Leaner beef (like 90/10) can taste dry unless you add extra moisture.
- Check temperature, not just time: Pull at 160°F (71°C) in the center for safe, juicy slices.
- Rest before slicing: A full 10 minutes makes a big difference in clean, sliceable pieces.
Variations
- BBQ diner meatloaf: Replace the glaze with 1/2 cup BBQ sauce plus 1 tbsp brown sugar (skip the vinegar).
- Turkey meatloaf: Use 2 lb (907 g) ground turkey and add 2 tbsp olive oil to the mixture for moisture; bake to 165°F (74°C).
- Extra-savory version: Add 1 tsp smoked paprika and 1 tbsp Dijon mustard to the meat mixture.
Storage & Make-Ahead
Refrigerate: Cool leftovers, then store tightly covered in the refrigerator for up to 4 days. Reheat slices in a 350°F (177°C) oven for 10–15 minutes (covered with foil), or microwave gently until hot.
Freeze: Wrap cooled slices (or the whole cooled loaf) tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Make-ahead: You can mix and shape the loaf up to 24 hours ahead. Keep it covered in the refrigerator on the baking pan. For best results, add the glaze during baking (not ahead), so it stays glossy and smooth.
Nutrition (per serving)
Approximate (based on 6 servings): 430 calories, 30 g protein, 28 g fat, 14 g carbohydrates, 6 g sugar, 2 g fiber, 820 mg sodium.
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