The Sunday Standard Meatloaf

Beef-and-pork meatloaf with Ritz crackers and a sweet-tangy ketchup glaze

A comfort-food meatloaf built on a beef-pork blend with Ritz crackers, sauteed aromatics, and a sweet-tangy ketchup glaze. Simple upgrades like Parmesan, soy sauce, and tomato paste add depth without straying from the classic.

Equipment Needed

• Small skillet
• Large mixing bowl
• Sheet pan with parchment paper
• Wire rack (optional but recommended)
• Small bowl

The Sunday Standard Meatloaf

A comfort-food meatloaf built on a beef-pork blend with Ritz crackers, sauteed aromatics, and a sweet-tangy ketchup glaze. Simple upgrades like Parmesan, soy sauce, and tomato paste add depth without straying from the classic.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6 Servings

Course: Entrees

Cuisine: American

Ingredients Method

Ingredients

  

Meatloaf

• 1 lb 80/20 ground chuck
• 1/2 lb ground pork
• 18 to 20 Ritz crackers finely crushed
• 1/3 cup whole milk
• 1 tablespoon butter
• 1/2 small yellow onion finely diced
• 1 tablespoon tomato paste
• 2 cloves garlic minced
• 1 large egg
• 2 tablespoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon soy sauce
• 1/4 cup finely grated Parmesan cheese
• 1 tablespoon fresh parsley finely chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Glaze

• 1/2 cup ketchup
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard

Finishing

• Flaky sea salt for serving

Method

 

1. Preheat oven to 350 degrees F. In a small skillet over medium heat, melt the butter. Add onion and cook until softened, about 4-5 minutes. Stir in tomato paste and cook 1 minute. Add garlic and cook 30 seconds more. Remove from heat and let cool slightly.
2. In a large bowl, combine crushed crackers and milk. Let stand 2 minutes to absorb. Add ground chuck, ground pork, cooled onion mixture, egg, Worcestershire, Dijon, soy sauce, Parmesan, parsley, salt, and pepper. Mix gently with your hands until just combined. Do not overmix.
3. Line a sheet pan with parchment. Shape the mixture into a loaf approximately 8 inches long and 4-5 inches wide. Place on a wire rack set inside the sheet pan if available.
4. Whisk together all glaze ingredients in a small bowl. Spread half the glaze over the top and sides of the loaf.
5. Bake for 40 minutes. Remove from oven, spread remaining glaze over the loaf, and return to oven for 15-20 minutes more, until center reaches 160 degrees F.
6. Rest 10 minutes before slicing. Sprinkle lightly with flaky sea salt just before serving.

How to Know It's Done

• Oven: 350 degrees F
• Internal temperature: 160 degrees F at the center

Cook's Notes

• Add 2 tablespoons finely minced celery to the onion while sauteing for subtle aromatic depth. It disappears into the loaf but rounds out the flavor without altering the classic profile.
• Assembling up to 24 hours ahead and refrigerating before baking improves flavor and makes weeknight prep easy.