Ritz Cracker Spiked Meatloaf

Why should bread crumbs have all the fun? Adding Ritz crackers to the meatloaf adds a toasty quality you simply don't get from bread crumbs. Think about it, what else tastes like a Ritz? The result is a moist meatloaf, crammed with herbs, spices, crackers, and love. Dinner is served.

Why use crackers at all? Most meatloaf recipes call for plain bread crumbs - either fresh, dried or Panko - because they soak up the moisture from the beef (and other flavorful, wet ingredients like ketchup and Worcestershire sauce). By absorbing liquid, the crumbs help the loaf keep its shape. That's also why eggs are used, but eggs are also wet. For this recipe, I wanted to ADD the flavor of Ritz crackers to the meatloaf; and I knew the crackers would do their "soaking up the moisture" job at the same time. Win-win situation. The crackers went to work, and I got the flavor I wanted.

About the shape of the meatloaf: I purposely chose to freeform the meatloaf this time. Truth is, I had my loaf pan out on the counter and said "Sorry, I've changed my mind, you're not joining us tonight". I rarely make freeform meatloaf, so I was due. Plus, no loaf pan to clean.

How to crush the crackers? Place them in a zip-top freezer bag and mash with the side of your fist. It's fun!

Ritz Cracker Spiked Meatloaf 

1 1/4 pounds lean ground beef
20 Ritz crackers, crushed (about 3/4 cup)
1 large egg
4 tablespoons ketchup, divided
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon granulated onion or onion powder
1/2 teaspoon granulated garlic or garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
In a large bowl, combine the beef, crushed crackers, egg, 2 tablespoons of the ketchup, Worcestershire sauce, oregano, onion powder, garlic powder, salt, and pepper. Mix well. Shape the mixture into a loaf, about 8-9 inches long and 4-5 inches wide.
Transfer the loaf to the prepared pan and brush the remaining ketchup all over the top and sides.
Bake for 40 to 45 minutes, until an instant-read thermometer inserted near the center reads at least 160 degrees.

Let the meatloaf rest for 10 minutes before slicing and serving.

Serves 4