Ritz Cracker Beef Meatloaf is a delightful twist on the classic meatloaf, perfect for those looking to elevate their comfort food game. By swapping out traditional breadcrumbs for buttery, salty Ritz crackers, this recipe delivers a richer, more flavorful meatloaf that’s sure to become a new family favorite. It’s easy to make, yet full of depth, making it an excellent choice for weeknight dinners or even a special Sunday meal.
INGREDIENTS
- 1 packet dry onion soup mix: Adds a savory, robust flavor to the meatloaf, enhancing the taste of the beef.
- 1 cup crushed Ritz crackers: Replaces breadcrumbs, bringing a buttery richness and a slightly salty kick to the dish.
- 1 egg, beaten: Helps to bind the meatloaf together, ensuring it holds its shape during baking.
- 1/2 teaspoon kosher salt: Enhances the overall flavor of the meatloaf without overpowering the other ingredients.
- 1 teaspoon black pepper: Adds a touch of warmth and balances the flavors in the meatloaf.
- 1 teaspoon garlic powder: Infuses the meatloaf with a subtle garlicky flavor, complementing the other seasonings.
- 2 tablespoons ketchup: Adds a slight tang and sweetness, helping to keep the meatloaf moist.
- 1 tablespoon mustard: Brings a touch of acidity and sharpness, balancing the richness of the beef and crackers.
- 1 tablespoon Worcestershire sauce: Adds a deep, umami flavor, enriching the overall taste of the meatloaf.
- 1 cup whole milk: Moistens the mixture, ensuring the meatloaf remains tender and juicy.
- 1 1/2 pounds ground beef: The main protein, providing a hearty base for the meatloaf, with enough fat to keep it moist and flavorful.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C). This ensures that the oven is ready and at the correct temperature when the meatloaf is prepared.
- Step 2:
- In a large mixing bowl, combine the dry onion soup mix, crushed Ritz crackers, beaten egg, and whole milk. Stir the ingredients together and allow the mixture to rest for a few minutes. This lets the crackers absorb some of the liquid, helping to bind the meatloaf together.
- Step 3:
- Add the Worcestershire sauce, salt, pepper, garlic powder, mustard, and ketchup to the cracker mixture. Stir well to ensure all the seasonings are evenly distributed.
- Step 4:
- Gently fold the ground beef into the cracker mixture, using your hands or a large spoon. Be careful not to over-mix, as this can make the meatloaf tough. Mix just until the ingredients are combined.
- Step 5:
- Lightly grease a loaf pan with cooking spray to prevent the meatloaf from sticking. Transfer the beef mixture into the pan, gently pressing it down to shape but without compacting it too much.
- Step 6:
- Place the loaf pan in the preheated oven and bake for 40-45 minutes, or until the meatloaf is fully cooked and no pink remains in the center. You can check for doneness by inserting a meat thermometer into the center of the loaf; it should read 160°F (71°C).
- Step 7:
- Once baked, remove the meatloaf from the oven and let it rest in the pan for 5 minutes. This helps the juices redistribute, making it easier to slice without falling apart.
- Step 8:
- Carefully remove the meatloaf from the pan and slice it into portions. Serve with your favorite sides, such as mashed potatoes and green beans, for a complete, comforting meal.
Serving and Storage Tips
- This Ritz Cracker Beef Meatloaf is best served hot, right after it’s baked. Pair it with classic sides like mashed potatoes, green beans, or a fresh garden salad for a complete, hearty meal.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or in a skillet over medium heat until warmed through.
- Leftover meatloaf also makes great sandwiches. Serve it cold or reheated on a toasted bun with a little extra ketchup or mustard for a delicious lunch option.
Helpful Notes
- If you prefer a sweeter glaze on your meatloaf, mix together 1/4 cup ketchup, 2 tablespoons brown sugar, and 1 tablespoon mustard. Spread this mixture on top of the meatloaf before baking for a caramelized, tangy finish.
- For added flavor, consider mixing in 1/2 cup of finely chopped onions or bell peppers into the meatloaf mixture before baking.
- This recipe can easily be doubled if you’re serving a larger crowd. Simply divide the mixture between two loaf pans and adjust the baking time as needed.
Tips from well-known chefs
- Chef Gordon Ramsay: “Don’t rush the mixing process. Overworking the meat can lead to a dense and tough meatloaf. Be gentle and mix just until everything is combined.”
- Chef Ina Garten: “I like to use a combination of ground beef and ground pork for a richer flavor and juicier texture. The pork adds a bit of sweetness and keeps the meatloaf moist.”
- Chef Alton Brown: “Letting the meatloaf rest after baking is crucial. This step allows the juices to redistribute, making for cleaner slices and a better overall texture.”