Cracker-Style Homestyle Meatloaf With Classic Ketchup Topping

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 1 1/2 lb (680 g) ground beef (80/20 preferred)
• 1 1/2 cups (about 45 g) crushed butter crackers
• 2 large eggs
• 1/2 cup (75 g) finely chopped yellow onion
• 1/2 cup (120 ml) whole milk
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup (120 g) ketchup (for topping)
• 2 tbsp (25 g) ketchup (for the meat mixture)

Do This

• 1. Heat oven to 350°F (177°C). Line a sheet pan with foil (or use a loaf pan).
• 2. Crush crackers finely; mix with milk and rest 2 minutes to soften.
• 3. Add eggs, onion, 2 tbsp ketchup, salt, and pepper; stir into the cracker mixture.
• 4. Add ground beef; mix gently just until combined (do not overmix).
• 5. Shape into a loaf (about 8 x 4 inches) on the pan or press into loaf pan.
• 6. Spread 1/2 cup ketchup on top; bake 50–55 minutes to 160°F (71°C) internal temp.
• 7. Rest 10 minutes, slice thick, and serve.

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Why You’ll Love This Recipe

• Soft, old-school texture: Milk-soaked butter crackers keep the meatloaf tender and sliceable.
• Simple pantry ingredients: No fancy seasonings needed for a comforting, classic result.
• That ketchup top: Bakes into a glossy, tangy-sweet layer that tastes like home.
• Reliable and forgiving: Easy mixing method helps prevent a tough, dense loaf.

Grocery List

• Produce: 1 yellow onion
• Dairy: whole milk, 2 large eggs
• Pantry: butter crackers, ketchup, kosher salt, black pepper

Full Ingredients

Meatloaf

• Ground beef: 1 1/2 lb (680 g), ideally 80/20 for a moist, homestyle loaf
• Butter crackers (crushed): 1 1/2 cups (about 45 g), crushed to fine crumbs
• Whole milk: 1/2 cup (120 ml)
• Eggs: 2 large
• Yellow onion: 1/2 cup (75 g) finely chopped
• Ketchup (in the loaf): 2 tbsp (25 g)
• Kosher salt: 1/2 tsp
• Black pepper: 1/4 tsp

Classic Ketchup Topping

• Ketchup: 1/2 cup (120 g)

Step-by-Step Instructions

Step 1: Preheat the oven and set up the pan

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

For best browning, line a rimmed sheet pan with foil (or parchment over foil), then lightly grease it. You can also use a standard 9 x 5-inch loaf pan if you prefer a more compact, classic loaf shape; just know it will “steam” a bit more and brown less on the sides.

Step 2: Make the cracker-and-milk binder

Crush the butter crackers into fine crumbs. A zip-top bag and rolling pin works well, or pulse briefly in a food processor. Measure out 1 1/2 cups of crumbs.

In a large mixing bowl, combine the crushed crackers and 1/2 cup (120 ml) whole milk. Stir and let sit for 2 minutes. This quick soak is the secret to that soft, old-school meatloaf texture.

Step 3: Add eggs, onion, and seasoning

To the softened cracker mixture, add 2 large eggs, 1/2 cup finely chopped onion, 2 tbsp ketchup, 1/2 tsp kosher salt, and 1/4 tsp black pepper.

Mix with a fork or spoon until evenly combined. Mixing the wet ingredients first helps prevent overworking the beef later.

Step 4: Mix in the ground beef gently

Add the 1 1/2 lb ground beef to the bowl. Using clean hands, gently fold and squeeze the mixture just until everything is evenly distributed.

Tip: Stop mixing as soon as you no longer see streaks of egg or pockets of cracker crumbs. Overmixing is the fastest way to a tough meatloaf.

Step 5: Shape the loaf

Turn the mixture onto the prepared sheet pan and shape it into an even loaf about 8 inches long by 4 inches wide, with a gently rounded top. Keeping it evenly shaped helps it cook at the same rate from end to end.

If using a loaf pan, press the mixture in evenly, smoothing the top.

Step 6: Add the classic ketchup topping

Spoon 1/2 cup (120 g) ketchup over the top of the loaf and spread into an even layer, reaching close to the edges. This creates that glossy, tangy coating that caramelizes slightly as it bakes.

Step 7: Bake until juicy and safe

Bake at 350°F (177°C) for 50–55 minutes, or until the center reaches an internal temperature of 160°F (71°C) on an instant-read thermometer.

If you used a loaf pan and notice extra liquid pooling, that’s normal with a tender meatloaf. Carefully spoon off excess if you want cleaner slices, or leave it and just drain before slicing.

Step 8: Rest, slice, and serve

Remove the meatloaf from the oven and let it rest for 10 minutes. Resting helps the juices redistribute so the slices hold together better.

Slice into thick pieces and serve warm. This style is especially good with classic sides like mashed potatoes, green beans, or buttered corn.

Pro Tips

• Choose 80/20 ground beef: A little fat keeps the loaf moist and “homestyle.” Leaner beef can taste dry and crumbly.
• Crush crackers finely: Fine crumbs hydrate evenly in the milk and give you that soft, uniform slice.
• Don’t overmix: Mix just until combined; overworking the meat makes it dense.
• Sheet pan = better glaze: Baking free-form on a pan gives more surface area for the ketchup topping to set and darken slightly.
• Use a thermometer: Pull at 160°F (71°C) for best texture; guessing often leads to overbaking.

Variations

• Sweet-and-tangy top: Replace the 1/2 cup ketchup topping with 1/3 cup (80 g) ketchup + 2 tbsp (25 g) brown sugar + 1 tsp apple cider vinegar.
• Extra onion comfort: Sauté the chopped onion in a small skillet over medium heat for 5 minutes (until softened), cool slightly, then add for a sweeter, milder onion flavor.
• Mini meatloaves: Shape into 4 smaller loaves and bake at 350°F (177°C) for 25–30 minutes, topping each with ketchup. Cook to 160°F (71°C).

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days.

Reheat: Warm slices in a covered baking dish at 325°F (163°C) for 12–15 minutes or microwave gently in 30-second bursts until hot. A small spoonful of ketchup on top keeps slices moist.

Make-ahead (uncooked): Mix and shape the loaf up to 24 hours ahead. Cover tightly and refrigerate. Add the ketchup topping just before baking. If baking straight from the fridge, add 5–10 minutes to the bake time and confirm 160°F (71°C) internally.

Freeze (cooked): Wrap cooled slices or the whole loaf tightly and freeze up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition (per serving)

Approximate, based on 6 servings: 420 calories, 28 g protein, 28 g fat, 14 g carbohydrates, 3 g sugar, 520 mg sodium.