Meatloaf

Meatloaf is an easy dinner recipe that everyone loves. Ground beef mixed with crushed ritz crackers, caramelized onions, and topped off with ketchup.

I love a perfectly tender and well-seasoned meatloaf. Some people enjoy it with gravy but I prefer a plain ketchup topping. Serve it with creamy mashed potatoes and green beans for a complete dinner meal or keep it simple and make meatloaf sandwiches.

Why I Love This Meatloaf Recipe

• Holds together perfectly, doesn’t fall apart, and the end result is a super moist loaf.
• Makes the best leftovers. Place any leftovers in an air-tight container and refrigerate for up to 3 days. You can also freeze meatloaf either fully cooked or raw.
• Meatloaf is the best make-ahead recipe. The meat mixture can be assembled the night before then baked the following day.
• A lot of folks make their meatloaf differently and that includes different glazes as well. I prefer to keep the glaze simple. I think that ketchup has enough sugar and acidity on its own therefore I don’t add any vinegar or brown sugar!

Ingredient Notes

• Ground Beef – I used 85/15 ground chuck. Feel free to use any ground meat of your choice. Lean beef works too.
• Ritz Crackers – These are my favorite because they’re sweet and buttery. If you don’t have these on hand, crushed saltine crackers can be used instead.
• Whole Milk – It will add moisture. However, if you don’t have whole milk on hand, you may use any type of milk.

How To Make The Best Meatloaf Step By Step

• Caramelize the onions and garlic in a skillet. Let the onion and garlic mixture cool completely.
• While the mixture cools, let the ground beef sit at room temperature for at least 20 minutes. You never want to cook cold beef straight out of the fridge.
• In a large bowl, mix all of the ingredients except for 1/4 cup of ketchup. Don’t over mix.
• Add the meat mixture to a loaf pan and gently press it down and shape evenly. Brush loaf evenly with ketchup leaving about 2 tbsp behind and bake for 40 minutes.
• Finally, brush the meatloaf with the remaining ketchup and bake for an additional 15 minutes. Let the meatloaf rest for 10 minutes before slicing.

Top Tips And Flavor Variations

• Line a 9×5″ loaf pan with parchment paper for easier cleanup and easier removal of meatloaf.
• Don’t have time to caramelize the onions and garlic? Add raw onions and raw garlic to the beef mixture instead.
• If you don’t have Italian seasoning, feel free to season the meatloaf with your favorite spices or just salt and pepper. You can also season it with 1 tsp of chipotle seasoning or Cajun seasoning.
• Substitute beef for ground chicken, pork, or turkey. A lot of grocery stores sell a “meatloaf mix” that consists of pork, beef, and veal. If you can get your hands on a meatloaf mix at your local supermarket, use that.
• For best results, I highly recommend using 1 tsp of salt for every pound of meat.
• To check for seasoning, cook 1 tbsp of the meatloaf mixture on the stovetop. This should take about 1-2 minutes.
• Don’t over mix!

Can I Make This Without A Loaf Pan?

Yes, just shape the meatloaf on top of a lined baking sheet with parchment paper.

How Do You Keep Meatloaf From Falling Apart?

Make sure to add enough crackers or breadcrumbs. Also, make sure to let it rest before slicing.

Do I Cook Meatloaf Covered Or Uncovered?

I cook it uncovered but if you want to cover it, cover it with aluminum foil and bake for 40 minutes. Make sure to bake uncovered for 15 minutes so the ketchup can caramelize.

More Meatloaf Recipes You’ll Probably Enjoy

This classic turkey meatloaf is made with ground turkey in under 60 minutes! This meatloaf parmesan is made with three types of meat and two types of cheese.

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