Homestyle Beef Meatloaf with Buttered Cracker Panade and Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 servings (1 loaf)
• Prep Time: 15 minutes
• Cook Time: 60–70 minutes
• Total Time: 1 hour 25 minutes (includes 10 minutes rest)

Quick Ingredients

• 2 lb (907 g) ground beef (80/20)
• 2 cups (about 60 g) buttery crackers, crushed (about 40 crackers)
• 6 tbsp (85 g) unsalted butter, melted
• 2 large eggs
• 1 medium yellow onion, finely minced (about 1 cup / 150 g)
• 2 tsp kosher salt, 1 tsp black pepper
• 2 tsp Worcestershire sauce
• 2 tsp garlic powder, 1 tsp smoked paprika
• Glaze: 3/4 cup (180 g) ketchup + 2 tbsp (25 g) brown sugar + 1 tbsp apple cider vinegar + 1 tsp Dijon mustard

Do This

• 1) Heat oven to 350°F (177°C). Line a sheet pan with foil; set a rack on top (or use a loaf pan).
• 2) Mix crushed crackers + melted butter + eggs + minced onion + seasonings; let sit 5 minutes to form a panade.
• 3) Add ground beef; mix gently just until combined.
• 4) Shape into a 9 x 5-inch loaf on the rack (or press into loaf pan).
• 5) Bake 40 minutes. Mix glaze, spread over loaf, bake 20–30 minutes more to 160°F (71°C) internal temp.
• 6) Rest 10 minutes, slice thick, and serve with extra ketchup glaze if you like.

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Why You’ll Love This Recipe

• The buttery cracker panade keeps the meatloaf tender, rich, and never dry.
• Simple pantry ingredients deliver classic homestyle flavor with minimal fuss.
• The ketchup glaze bakes into a tangy-sweet, sticky top that slices beautifully.
• Great leftovers: it reheats well and makes unbeatable sandwiches.

Grocery List

• Produce: 1 medium yellow onion
• Dairy: unsalted butter, 2 large eggs
• Meat: 2 lb ground beef (80/20 recommended)
• Pantry: buttery crackers, ketchup, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, kosher salt, black pepper, garlic powder, smoked paprika

Full Ingredients

Buttered Cracker Panade & Meatloaf

• Buttery crackers: 2 cups crushed (about 60 g; roughly 40 crackers)
• Unsalted butter: 6 tbsp (85 g), melted and slightly cooled
• Eggs: 2 large
• Yellow onion: 1 medium, finely minced (about 1 cup / 150 g)
• Worcestershire sauce: 2 tsp
• Kosher salt: 2 tsp
• Black pepper: 1 tsp
• Garlic powder: 2 tsp
• Smoked paprika: 1 tsp
• Ground beef: 2 lb (907 g), ideally 80/20 for best juiciness

Ketchup Glaze

• Ketchup: 3/4 cup (180 g), plus more for serving if desired
• Brown sugar: 2 tbsp (25 g), packed
• Apple cider vinegar: 1 tbsp (15 ml)
• Dijon mustard: 1 tsp
• Black pepper: 1/4 tsp (optional)

Optional for Serving

• Mashed potatoes, buttered green beans, or roasted carrots
• Extra ketchup or any extra glaze from the pan

Step-by-Step Instructions

Step 1: Prep the oven and pan

Preheat your oven to 350°F (177°C).

For best browning and clean slices, line a rimmed baking sheet with foil, then set an oven-safe rack on top. This lets hot air circulate so the loaf browns instead of “steaming” in its own juices. (If you prefer, you can use a standard 9 x 5-inch loaf pan; just know the sides won’t brown as deeply.)

Step 2: Make the buttery cracker panade

In a large mixing bowl, combine the crushed crackers, melted butter, eggs, and minced onion. Add the Worcestershire, salt, pepper, garlic powder, and smoked paprika.

Stir until the mixture looks evenly moistened and thick. Let it sit for 5 minutes. This brief rest helps the crackers absorb the butter and egg, creating a rich panade that makes the finished meatloaf tender instead of tight.

Step 3: Add beef and mix gently

Add the ground beef to the bowl. Using clean hands (or a fork if you prefer), mix just until everything is evenly combined and you no longer see dry cracker bits.

Tip: Stop mixing as soon as it comes together. Overmixing can make meatloaf dense.

Step 4: Shape the loaf

Turn the mixture onto the rack-lined sheet pan and shape it into a compact loaf about 9 inches long and 5 inches wide, roughly 2 to 2 1/2 inches tall.

Press gently so it holds together, but don’t pack it hard. A light touch helps it stay tender and sliceable.

Step 5: Bake the meatloaf (first bake)

Bake at 350°F (177°C) for 40 minutes. This sets the loaf and begins browning the outside.

While it bakes, you’ll have time to stir together the glaze.

Step 6: Mix and apply the ketchup glaze

In a small bowl, stir together the ketchup, brown sugar, apple cider vinegar, Dijon mustard, and optional black pepper.

After the first 40 minutes of baking, carefully remove the meatloaf from the oven and spread the glaze evenly over the top (and slightly down the sides if you like).

Step 7: Finish baking to temperature

Return the glazed meatloaf to the oven and bake for 20–30 minutes more, or until the center reaches 160°F (71°C) on an instant-read thermometer.

If you want a slightly stickier, more caramelized top, you can bake on the upper rack for the last 5 minutes, watching closely so the glaze 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 instead of crumbling.

Slice into thick pieces and serve warm. Spoon any pan juices over the slices, or offer extra ketchup on the side.

Pro Tips

• Cracker texture matters: Crush the crackers to a coarse sand texture. Too fine can turn pasty; too large can make the loaf crumbly.
• Minced onion = better slices: Finely mince the onion so it melts into the loaf and doesn’t create pockets that can cause cracking.
• Use a thermometer: Pull at 160°F (71°C) in the center for safe, juicy results.
• Rack method for the win: Baking on a rack helps fat drip away and promotes a browned crust all around.
• Gentle mixing: Mix only until combined to keep the meatloaf tender.

Variations

• Smoky BBQ glaze: Replace the ketchup glaze with 1/2 cup (120 g) ketchup + 1/4 cup (60 g) BBQ sauce + 1 tbsp apple cider vinegar.
• Beef-and-pork blend: Use 1 lb (454 g) ground beef + 1 lb (454 g) ground pork for extra richness. Cook to the same 160°F (71°C) internal temp.
• Spicy homestyle: Add 1/2 tsp cayenne pepper to the meat mixture and stir 1–2 tsp hot sauce into the glaze.

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days. Reheat slices covered in a 350°F (177°C) oven for about 12–15 minutes, or microwave gently in 30-second bursts to avoid drying out.

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

Make-ahead: Mix and shape the loaf up to 24 hours ahead. Cover and refrigerate. When ready to bake, set it at room temperature for 20 minutes, then bake as directed. (Make the glaze fresh, or store it separately and stir before using.)

Nutrition (per serving)

Approximate, based on 6 servings: 470 calories, 28 g protein, 33 g fat, 17 g carbohydrates, 1 g fiber, 820 mg sodium. Values vary by brand of crackers and ketchup and by beef fat percentage.