Saltine Barrel Meatloaf

 

Saltine Barrel Meatloaf

Ingredients

2 large eggs

⅔ cup milk

32 Ritz crackers, crushed (or about 1 cup of fine crumbs)

½ cup onion, finely chopped

4 ounces sharp cheddar cheese, shredded

1 teaspoon salt

¼ teaspoon black pepper

1½ pounds ground beef (preferably 85–90% lean)

For the Glaze

½ cup ketchup

½ cup brown sugar, packed

1 teaspoon yellow mustard

Instructions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Lightly grease a loaf pan and set it aside.

Mix the Wet Ingredients

In a large mixing bowl, whisk together the eggs and milk until fully blended.

This mixture will help bind the meatloaf together.

Add the Flavor Base

Stir in the crushed Ritz crackers, chopped onion, shredded cheddar cheese, salt, and pepper.

Mix until all ingredients are evenly combined and coated with the egg mixture.

Combine with the Meat

Add the ground beef to the bowl and gently mix with your hands or a spatula until just combined. Avoid overmixing — this helps keep the meatloaf tender and juicy.

Shape the Loaf

Transfer the mixture into the prepared loaf pan, pressing it down lightly to form a smooth, even loaf.

6. Prepare the Glaze

In a small bowl, combine the ketchup, brown sugar, and mustard.

Stir until smooth, then spread the glaze evenly over the top of the meatloaf.

7. Bake to Perfection

Place the loaf pan in the preheated oven and bake for 1 hour, or until the internal temperature reaches 160°F (71°C) and the top is beautifully caramelized and golden.

8. Rest Before Serving

Remove the meatloaf from the oven and let it rest for 5–10 minutes before slicing.

This step allows the juices to settle, ensuring a moist, flavorful meatloaf every time.