Classic Meatloaf is a tender, savory loaf of ground beef and pork bound with crushed saltines and milk, topped with a sweet and tangy ketchup-based glaze. This straightforward recipe delivers consistent moisture and flavor every time.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a pan, combine diced onion, minced garlic, and a drizzle of olive oil. Sauté until softened and fragrant.
In a large mixing bowl, crush the saltine crackers.
Pour milk over the crushed crackers and let them soak for a few minutes to soften.
To the bowl, add the ground beef, ground pork, egg, Worcestershire sauce, and the cooked onion and garlic mixture. Season with salt and pepper.
Gently mix all ingredients with your hands until just combined. Be careful not to overmix.
Press the meat mixture evenly into a loaf pan.
Bake in a preheated oven at 375°F (190°C) for 45-50 minutes.
While the meatloaf is baking, prepare the glaze. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar until smooth.
After the initial baking time, remove the meatloaf from the oven and spread the glaze evenly over the top.
Return the meatloaf to the oven and bake for an additional 10-15 minutes, or until the glaze is bubbly and caramelized.
Let the meatloaf rest for at least 10 minutes before slicing and serving.
Store covered in the refrigerator for up to 4 days, or freeze slices for up to 3 months. Reheat in a 350°F oven until warmed through.
Crushed saltines and milk create a binding agent that keeps the meatloaf moist and tender, preventing it from becoming dense or dry.
Yes, but the pork adds fat and flavor that keeps the loaf juicier. Using all beef may result in a drier texture.
Bake until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer in the thickest part.
Yes, mix the meatloaf mixture up to 24 hours ahead and refrigerate. Form and bake when ready, adding a few minutes to baking time if starting from cold.
Refrigerate covered for up to 4 days, or slice and freeze for up to 3 months. Reheat slices in a 350°F oven until warmed through.
Cheesy Egg and Bacon Breakfast Bake
45 min · Suvie Kitchen Robot
Egg in a Hole with Roasted Tomatoes
20 min · Suvie Kitchen Robot
Sweet and Smoky Chicken Thighs
50 min · Suvie Kitchen Robot
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Honey Butter Corn
15 min
Classic Meatloaf with Mashed Potatoes and Fried Cabbage
80 min
5 Paleo Recipes From Michelle Tam
45 min
Easy Canapés
15 min
Canapes
30 min
