Meatloaf Recipe With Crackers

• Use saltine crackers as a true binder, not just a filler. Saltines give meatloaf a classic flavor and tender texture. Pulse them in the food processor until you have fine crumbs so they absorb moisture evenly. You need about ½ cup of crumbs for this recipe. If the crumbs are too large, they will not bind as well and you may see bits of cracker in the slices.
• Grate the vegetables so they melt into the meat. Using the large holes on a box grater for the carrot and onion and the fine holes for the garlic is key. Finely grated veggies cook faster and blend right into the meatloaf, adding moisture and flavor without big chunks that can make the loaf fall apart. You should not need to pre-sauté them; the small size helps them cook through in the oven.
• Mix gently but thoroughly. Use your hands to mix the ground beef, cracker crumbs, grated vegetables, eggs, and seasonings until everything is evenly combined. You want the mixture uniform so it slices cleanly, but try not to overwork it, which can make the meatloaf dense. Stop as soon as there are no pockets of dry crumbs or egg.
• Pack the meatloaf firmly into the pan. Lightly oil the loaf pan, then press the meat mixture in firmly, making sure there are no big air pockets. This helps the meatloaf hold its shape while baking and slicing. Smooth the top with your hands or a spatula so the glaze goes on evenly.
• Use the wire rack setup for better texture. Placing the loaf pan on a wire rack set over a parchment-lined baking sheet allows heat to circulate and catches any drips. This helps the meatloaf cook more evenly and keeps the bottom from getting soggy in excess fat or juices. It is a simple step that gives you a better texture from top to bottom.
• Build flavor with a double glaze. The ketchup–Dijon–brown sugar glaze is a big part of the flavor. Spread most of the glaze on before baking so it bakes into a sticky, caramelized layer. Reserve a little (about a quarter of it) and brush it on in the last 5 minutes of baking for a fresh, glossy finish. This layers flavor and keeps the top from drying out.
• Monitor the internal temperature, not just the clock. Ovens vary, and loaf pans can affect bake time. Use an instant-read thermometer inserted into the center of the meatloaf to check doneness. It should reach 160°F. If it is not there yet at the 1-hour mark, give it a few more minutes and check again. If the top is browning too quickly, tent it loosely with foil to prevent burning while the inside finishes cooking.
• Let the meatloaf rest before slicing. Resting is crucial. Once the meatloaf comes out of the oven, let it sit for at least 20–30 minutes, and up to an hour, in the pan. This allows the juices to redistribute and the loaf to firm up so it holds its shape when sliced. If you cut into it straight away, it will fall apart and the juices will run onto the cutting board.
• Slice with a sharp knife and wipe between cuts. For neat slices, use a sharp knife and make clean, straight cuts. Wipe the blade between slices if needed. This is especially helpful if you are serving for a holiday or special dinner and want the meatloaf to look as good as it tastes.
• Customize the flavor if you like. You can easily tweak this meatloaf with crackers to suit your taste. Add ½ teaspoon smoked paprika for a smoky note, a pinch of red pepper flakes for a little heat, or use BBQ sauce instead of some of the ketchup in the glaze for a tangy barbecue twist. Just keep the overall ratios the same so the texture stays consistent.

Meatloaf with Crackers FAQs