Meatloaf Recipe

This Meatloaf Recipe is a juicy and savory recipe, which features ground chuck and buttery Ritz crackers. It’s the ultimate comfort food recipe, ready in about 1 hour and 25 minutes.

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Meatloaf Recipe Ingredients

Meatloaf:

• 1½ lbs ground chuck
• 2 eggs
• 1 cup crushed Ritz crackers
• ¼ cup milk
• ½ cup chopped white onion
• ¼ cup diced green bell pepper
• 14 oz diced tomatoes (drained)
• 1 tsp salt
• ¼ tsp black pepper

Glaze:

• ½ cup ketchup
• 2 tbsp brown sugar
• 1 tsp yellow mustard
• 1 tsp Worcestershire sauce

How To Make Meatloaf Recipe

1. Mix the glaze: In a small bowl, whisk together the ketchup, brown sugar, yellow mustard, and Worcestershire sauce. Stir until the sugar dissolves and set aside.
2. Preheat and prep: Preheat the oven to 175°C (350°F). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
3. Make the binder mix: In a large bowl, beat the eggs first. Add the crushed Ritz crackers, milk, chopped onion, diced green bell pepper, drained diced tomatoes, salt, and black pepper. Mix thoroughly. Mixing these ingredients first ensures the flavor is evenly distributed without overworking the meat later.
4. Add the beef: Toss in the ground chuck. Mix gently with your hands just until combined—don’t overdo it. Overmixing compresses the meat fibers and leads to a dense, tough loaf.
5. Shape the loaf: Dump the meat mixture onto the prepared baking sheet. Form it into a rectangular loaf shape (approx. 9×5 inches), trying to keep the shape even so it cooks uniformly.
6. First Bake: Bake for 30 minutes in the preheated oven. Do not glaze it yet; baking it naked first allows the crust to form.
7. Add glaze: Pull the meatloaf out of the oven. Spoon the prepared glaze generously all over the top and sides.
8. Second Bake: Return the meatloaf to the oven for another 30 minutes, or until a meat thermometer inserted into the center hits 71°C (160°F).
9. Rest: Let it sit for 5–10 minutes before cutting. This allows the juices to redistribute so they don’t run out when you slice it.

Recipe Tips

• Why Ritz Crackers? Using Ritz crackers instead of standard dry breadcrumbs adds a rich, buttery flavor and a lighter texture to the meatloaf.
• Drain the Tomatoes: It is critical to drain the liquid from the can of diced tomatoes. If you add the juice, the meatloaf will be too wet and may fall apart or steam instead of bake.
• Ground Chuck is Best: Use ground chuck (usually 80/20 ratio). Lean ground beef lacks the fat required to keep the meatloaf juicy during the hour-long bake time.
• Sheet Pan vs. Loaf Pan: Baking this free-form on a sheet pan creates a superior crust and allows the grease to drain away from the meat, whereas a loaf pan boils the meat in its own grease.
• The Glaze: Applying the glaze halfway through prevents the sugar in the glaze from burning while allowing it to caramelize into a sticky, delicious topping.

What To Serve With Meatloaf Recipe

This classic diner-style dish needs comforting sides.

• Creamy mashed potatoes (to catch the extra glaze)
• Buttered green beans or peas
• Macaroni and cheese
• Roasted carrots

How To Store Meatloaf Recipe

• Refrigerate: Store leftover slices in an airtight container in the refrigerator for up to 3 to 4 days.
• Reheat: Reheat slices in the microwave for 1-2 minutes or pan-fry them in a little butter for a crispy edge (highly recommended).
• Freeze: Wrap the cooked, cooled loaf (or individual slices) tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Meatloaf Recipe Nutrition Facts

• Calories: 380
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 95mg
• Sodium: 850mg
• Total Carbohydrates: 24g
• Dietary Fiber: 1g
• Sugar: 8g
• Protein: 20g

Nutrition information is estimated per slice (based on 8 slices).

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