This sweet and savory RITZ Cracker Meatloaf is baked until a juicy perfection. Every tender bite is loaded with so much flavor that this will sure to be a hit with your family!
If you’re looking to shake up your meatloaf game, look no further! Our delicious RITZ Cracker Meatloaf combines savory ground beef with an unexpected twist. This recipe is not only tasty but also fast and easy to make. Every bite is so moist that it almost melts in your mouth. In fact it is so moist it breaks apart so easily and needs no added gravy. Serve it over mashed potatoes for a lovely treat.
It does sound corny but you’ll quickly become a meatloaf master with this recipe. Serve it up to your family and friends and get ready for their rave reviews! Who knew meatloaf could be so irresistibly good? My kids were even surprised! I guess I need to run out of green peppers and bread crumbs a more often-haha!
Best Meatloaf Ingredients
Vegetables like orange or yellow bell peppers, garlic, and sweet Vidalia onions add so much flavor to this loaf. I prefer the lighter bell peppers because they are not bitter like green peppers can be.
Onion and Garlic powder, paprika, Italian seasoning, salt, red pepper flakes, and ground black pepper are the key dry spices to enhance the flavor of this dish.
RITZ Crackers add a buttery goodness and moisture to this loaf. They are so much more flavorful as compared to traditional bread crumbs.
Ground beef with at least 85% fat content is the best for this loaf to keep it moist.
Milk helps to moisten this loaf. While it may seem like an odd ingredient, it helps to soften the RITZ Crackers.
Ketchup, Worchestshire and Dijon help to add flavor.
Eggs help to bind the meatloaf so it keeps its form.
How to Make RITZ Cracker Meatloaf
Super important step for adding flavor! Add olive oil to a large skillet over medium heat. Add onions, and peppers; cook until onions are tender and translucent. Add minced garlic and cook for a remaining 20 seconds. Allow veggies to cool veggies.
In a small bowl, add crushed RITZ Crackers, and milk. Allow the crackers to absorb the milk.
In a large bowl, add the meat, cooled veggies, cracker mixture, Worchestshire sauce, eggs, Dijon mustard, and spices. Mix until just combined.
Line your baking dish with foil with the dull side up
Add the meat loaf mixture to the center of the foil-lined pan. Form the mixture into a loaf, and then wrap foil around the meatloaf keeping the top uncovered.
In a medium dish, mix the ketchup, red pepper, and brown sugar. Add half the mixture to the raw meatloaf.
Place in the oven, and bake at 375°F. and bake for 30 minutes. After 30 minutes, remove meatloaf and coat the top of it with the remaining sauce.
Bake for an additional 30 minutes.
Remove meatloaf from the pan and transfer it to a serving dish. This does have a lot of excess grease at the bottom of the pan. You can also form the meatloaf over white bread slices to absorb grease.
Allow the loaf to rest for 10 minutes and then slice into it. Enjoy!
Best Meatloaf Tips & Tricks
Making a delicious meatloaf is easier than you think! Here are some simple tips to get you started:
1. Choose your ingredients carefully. The base of a good meatloaf is typically lean ground beef with a fat content of 15 percent or less. However, for a juicier, more flavorful meatloaf, I prefer 80/20% ground beef. I always try to drain excess grease, and sometimes cook my loaf on a rack. Another great tip to help with excess grease, is to line the baking dish with sliced white bread. The bread will absorb the extra juices and grease from baking.
2. Don’t forget the spices! To really make your meatloaf stand out, add classic flavors like onion powder, garlic powder, Italian seasonings, and paprika. You can also experiment with other seasonings like cumin, coriander, oregano, and more – just be careful not to go overboard!
3. Add a glaze! We love the sweet and spicy glaze the ketchup, brown sugar, and red pepper flakes adds to the loaf. You can also use BBQ sauce if you prefer.
4. Get creative with binders. Breadcrumbs are a classic binder for meatloaf, but you can get creative too! Consider using RITZ Crackers, rolled oats or ground nuts as alternatives to make your dish even more unique and flavorful.
5. Bake at the right temperature. Depending on the size of your meatloaf, baking time can vary. A larger loaf should be baked at 350°F for about 45-60 minutes. If you’re making mini loaves, reduce the temperature to 325°F and bake for 25-30 minutes.
6. Let it rest! It’s important to let your meatloaf cool before slicing into it – this will help keep all the juices inside and make sure every bite is delicious. Once it has cooled off a bit, slice away and enjoy!
With these simple tips, you can make a delicious meatloaf that everyone will love. So don’t be intimidated – get in the kitchen and give it a try!
Storing Meatloaf
Once your meatloaf is cooked, you can store it in the fridge for up to 3-4 days. To do this, wrap the meatloaf tightly in cling wrap or aluminum foil. Place it in an airtight container and make sure there’s enough room around the sides of the container so that air cannot get in and spoil the meatloaf. If you have leftovers, be sure to eat them within 4 days after cooking as they will go bad quickly if they are not stored properly.
If you want to keep your meatloaf for longer than a few days, you can freeze it. Cut your cooked meatloaf into slices and place each slice on a baking tray lined with parchment paper until frozen. Once frozen, transfer the slices to an airtight container or freezer bag and freeze for up to 3 months. To reheat your frozen meatloaf, thaw it in the fridge overnight and then heat in the oven at 350°F (176°C) until heated through. Enjoy!
More Delicious Ground Beef Recipes
- Creamy Beef and Shells
- Meatball Vegetable Soup
- Cottage Pie Recipe
- Lasagna Roll Ups
- Cheesy Taco Pasta Casserole
RITZ Cracker Meatloaf
Equipment
- 11 x 9 Deep Dish Pyrex or Baking Dish
- Heavy duty foil
- oven adjusted to the center rack position
- Measuring Cups & spoons
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large orange bell pepper seeded, and diced
- 1 large Vidalia onion diced
- 2.25 pounds ground beef 80-85% beef
- 32 whole RITZ Crackers crush them gently in the sleeve
- ¾ cup whole milk
- 1 tablespoon Worchestshire sauce
- 2 large eggs
- 1½ tablespoon s Dijon mustard
- 2 cloves garlic minced or pressed
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Glaze
- 1 cup ketchup
- ¼ cup light brown sugar
- ⅛ teaspoon crushed red pepper flakes
Instructions
- Add olive oil to a large skillet over medium heat. Add onions, and peppers; cook until onions are tender and translucent. Add minced garlic and cook for a remaining 20 seconds. Allow veggies to cool veggies.
- In a small bowl, add crushed RITZ Crackers, and milk. Allow the crackers to absorb the milk.
- In a large bowl, add the meat, cooled veggies, cracker mixture, Worchestshire sauce, eggs, Dijon mustard, and spices. Mix until just combined.
- Line your baking dish with foil with the dull side up
- Add the meat loaf mixture to the center of the foil-lined pan. Form the mixture into a loaf, and then wrap foil around the meatloaf keeping the top uncovered.
- In a medium dish, mix the ketchup, red pepper, and brown sugar. Add half the mixture to the raw meatloaf.
- Place in the oven, and bake at 375°F. and bake for 30 minutes. After 30 minutes, remove meatloaf and coat the top of it with the remaining sauce.
- Bake for an additional 30 minutes.
- Remove meatloaf from the pan and transfer it to a serving dish. This does have a lot of excess grease at the bottom of the pan. You can also form the meatloaf over white bread slices to absorb grease.
- Allow the loaf to rest for ten minutes. Slice and enjoy!
AWESOME dish, wonderful flavor, easy prep,,
Hi, I love garlic! That was real!
Wish I had really read the recipe prior to making but I was in the middle so here goes. 2 TABLESPOONS of garlic powder???? I added maybe a heaping teaspoon, same for onion powder. A TABLESPOON of italian seasoning?? I used a scant teaspoon. Do you mean teaspoons because there is no way 2 pounds of beef can withstand 2 tablespoons of garlic powder. Anywho, it’s in the oven so I’ll report back.