Ingredients
Method
- Preheat your oven to 350°F. Lightly grease a 9x5 inch loaf pan with nonstick spray or line it with parchment paper for easy removal.
- In a small bowl, stir together the ketchup, brown sugar, and yellow mustard for the topping until fully combined. Set aside.
- In a large mixing bowl, combine the ground beef, crushed Ritz crackers, milk, beaten eggs, diced onion, diced green pepper, Worcestershire sauce, 2 tablespoons ketchup, salt, and black pepper. Mix with your hands just until everything is combined — do not overmix.
- Transfer the meat mixture to the prepared loaf pan and press it in gently so it's evenly distributed and flat on top.
- Spread half of the ketchup glaze topping evenly over the top of the meatloaf.
- Bake uncovered at 350°F for 45 minutes. Remove from the oven and spread the remaining glaze evenly over the top.
- Return to the oven and bake for an additional 15–20 minutes, or until the internal temperature reaches 160°F in the center. For a deeper caramelized top, broil for the last 2–3 minutes — watch closely.
- Remove from the oven and let the meatloaf rest in the pan for 10 minutes before slicing and serving.
Nutrition
Notes
Storage: Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. To freeze, wrap cooled slices individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Lighter swap: For a more nutritious option, substitute half the ground beef with extra-lean ground turkey. Add an extra tablespoon of milk to the mixture to compensate for the lower fat content and keep the loaf moist and tender.
Sodium tip: To reduce sodium, use low-sodium ketchup and unsalted Ritz crackers, and reduce the added salt to ½ teaspoon. Taste the raw mixture before shaping and adjust seasoning to your preference.