Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (907 g) ground beef (80/20)
- 1 cup (about 100 g) cracker crumbs (from saltines or butter crackers)
- 1/2 cup (120 ml) whole milk
- 2 large eggs
- 1 medium yellow onion, finely minced (about 1 cup / 150 g)
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 (8 oz / 227 g) can tomato sauce
- 1/2 cup (120 ml) ketchup
- 2 Tbsp packed brown sugar
- 1 Tbsp apple cider vinegar
Do This
- 1. Heat oven to 350°F (177°C). Line a sheet pan or set a loaf pan aside.
- 2. Mix cracker crumbs + milk; rest 2 minutes to soften.
- 3. Add eggs, onion, salt, pepper, and ground beef; mix gently just until combined.
- 4. Shape into a loaf on the pan (or press into loaf pan).
- 5. Bake 40 minutes.
- 6. Stir tomato sauce + ketchup + brown sugar + vinegar; spread on top. Bake 20 minutes more to 160°F (71°C) internal.
- 7. Rest 10 minutes, slice, and serve with extra sauce from the pan.
Why You’ll Love This Recipe
- Soft, comforting texture: cracker crumbs and milk keep the meatloaf tender and sliceable.
- Classic cafeteria flavor: savory beef and onion with a thick, sweet-tangy tomato topping.
- Simple ingredients: mostly pantry staples, no fancy tools required.
- Great leftovers: reheats beautifully for sandwiches or next-day dinners.
Grocery List
- Produce: 1 medium yellow onion
- Dairy: whole milk, 2 large eggs
- Pantry: crackers (saltines or butter crackers), kosher salt, black pepper, canned tomato sauce, ketchup, brown sugar, apple cider vinegar
- Meat: 2 lb (907 g) ground beef (80/20 recommended)
Full Ingredients
Meatloaf
- Ground beef: 2 lb (907 g), 80/20 for best tenderness
- Cracker crumbs: 1 cup (about 100 g)
- Whole milk: 1/2 cup (120 ml)
- Eggs: 2 large
- Yellow onion: 1 medium, finely minced (about 1 cup / 150 g)
- Kosher salt: 1 1/2 tsp
- Black pepper: 1/2 tsp
Thick Tomato Sauce Topping
- Tomato sauce: 1 (8 oz / 227 g) can
- Ketchup: 1/2 cup (120 ml)
- Brown sugar: 2 Tbsp, packed
- Apple cider vinegar: 1 Tbsp
Optional for Serving
- Mashed potatoes
- Green beans or peas
- Extra ketchup at the table
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). Line a rimmed sheet pan with foil (for easy cleanup), or lightly grease a standard 9 x 5-inch loaf pan if you prefer a pan-shaped loaf.
Tip: A sheet pan gives you more browned edges and helps excess fat drain away. A loaf pan makes the slices extra uniform and very soft.
Step 2: Make the cracker-and-milk panade for tenderness
In a large bowl, stir together the cracker crumbs and milk until evenly moistened. Let it sit for 2 minutes so the crumbs fully soften. This quick soak is the secret to that old-school, tender cafeteria texture.
Step 3: Add eggs, onion, and seasoning
To the softened crumb mixture, add the eggs, minced onion, kosher salt, and black pepper. Mix until the eggs are fully blended and the onion is well distributed.
Step 4: Mix in the beef gently (do not overwork)
Add the ground beef to the bowl. Using clean hands or a fork, mix just until everything is evenly combined and no dry pockets remain. Stop as soon as it holds together; overmixing can make meatloaf dense.
Step 5: Shape and bake the meatloaf (first bake)
For a sheet pan: shape the mixture into a loaf about 9 inches long, 5 inches wide, and 2 1/2 to 3 inches tall. Smooth the top so the sauce spreads easily.
For a loaf pan: press the mixture into the pan evenly, smoothing the top.
Bake at 350°F (177°C) for 40 minutes.
Step 6: Stir the thick tomato topping
While the meatloaf bakes, whisk together the tomato sauce, ketchup, brown sugar, and apple cider vinegar in a small bowl until smooth. This makes a thick, glossy topping that bakes into that classic sweet-tangy layer.
Step 7: Top, finish baking, and check temperature
After the first 40 minutes, remove the meatloaf from the oven. Spread the topping evenly over the loaf (all the way to the edges for maximum coverage).
Return to the oven and bake for 20 minutes more, or until the center reaches an internal temperature of 160°F (71°C) on an instant-read thermometer.
Step 8: Rest, slice, and serve
Let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute so the slices stay together and moist.
Slice into 8 pieces and spoon a little of the sauce from the pan over each serving.
Pro Tips
- Mince the onion very finely for a softer, more “cafeteria-style” bite. Large pieces can make slices fall apart.
- Keep it tender: use 80/20 beef and mix only until combined. Leaner beef and heavy mixing can make it dry.
- Sheet pan vs. loaf pan: sheet pan = more browned edges; loaf pan = softer texture and a little more juice in the pan.
- Use a thermometer: pull at 160°F (71°C) for safe, juicy meatloaf without guessing.
- Cleaner slices: wipe your knife between cuts, especially with the sticky tomato topping.
Variations
- Extra-savory cafeteria vibe: add 1 tsp onion powder and 1/2 tsp garlic powder to the meat mixture.
- Sweeter glaze: increase brown sugar to 3 Tbsp for a more traditional sweet topping.
- Mini meatloaves: divide into 8 individual portions and bake on a sheet pan for about 25 minutes, sauce and bake 10 minutes more (still cook to 160°F / 71°C).
Storage & Make-Ahead
Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days. Reheat slices covered in the microwave in 45–90 seconds, or in a 325°F (163°C) oven until hot.
Freeze: Wrap cooled slices tightly and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Make ahead: Mix and shape the loaf up to 24 hours in advance; cover and refrigerate. Let it sit at room temperature for 20 minutes before baking. Mix the topping and refrigerate separately, then spread on during the final bake as directed.
Nutrition (per serving)
Approximate, based on 8 servings: 410 calories, 26 g protein, 28 g fat, 14 g carbohydrates, 4 g sugar, 780 mg sodium, 2 g fiber.
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