Ritz Cracker Beef Meatloaf (Print version)
Tender Ritz Cracker Beef Meatloaf with buttery cracker crumbs, sauteed onion, and a tangy ketchup glaze.
# Ingredients:
For the meatloaf
01 -
1 tablespoon olive oil
02 -
1 small yellow onion, finely diced
03 -
2 cloves garlic, minced
04 -
1 1/2 cups crushed Ritz crackers, about 1 sleeve
05 -
2/3 cup (160 ml) milk
06 -
2 large eggs
07 -
1 tablespoon Worcestershire sauce
08 -
1 teaspoon kosher salt
09 -
1/2 teaspoon black pepper
10 -
1 teaspoon dried parsley
11 -
2 lb (900 g) 80/20 ground beef
For the glaze
12 -
3/4 cup (180 g) ketchup
13 -
2 tablespoons brown sugar
14 -
1 tablespoon Dijon mustard
15 -
1 teaspoon Worcestershire sauce
# Instructions:
01 -
Heat the oven to 350°F. Line a rimmed baking sheet with foil or parchment and lightly grease it.
02 -
Warm the olive oil in a skillet over medium heat. Cook the onion for 4-5 minutes until softened, then add the garlic and cook for 30 seconds. Let cool slightly.
03 -
In a large bowl, stir together the crushed Ritz crackers, milk, eggs, Worcestershire sauce, salt, pepper, and dried parsley. Let stand for 3 minutes so the crumbs soften.
04 -
Add the ground beef and cooled onion mixture to the bowl. Mix gently with your hands until combined, taking care not to overwork the beef.
05 -
Shape the mixture into a 9 by 5 inch loaf on the prepared baking sheet. Bake for 35 minutes.
06 -
Whisk together the ketchup, brown sugar, Dijon mustard, and Worcestershire sauce. Brush over the meatloaf and bake 20-25 minutes more, until the center reaches 160°F.
07 -
Let the meatloaf rest on the pan for 10-15 minutes before slicing. Spoon any pan juices over the slices if desired.
# Good to know:
01 -
Bake free-form on a sheet pan for better browning and a stickier glaze.
02 -
Let the meatloaf rest before slicing so it holds together.
03 -
Use an instant-read thermometer and cook ground beef meatloaf to 160°F.