Million Dollar Meatloaf
Buttery crackers, juicy ground beef, savory onion, and just the right kick of garlic—this million dollar meatloaf delivers cozy-cabin comfort with a sticky-sweet pepper jelly glaze. Classic, easy, and anything but boring, every bite is moist, tender, and pure weeknight magic.
8
slices
Ingredients
Meatloaf
- 2 cups (170 g) crushed buttery crackers such as Ritz (about 50 crackers)
- 3/4 cup (180 ml) evaporated milk
- 2 large eggs
- 1 small (70 g) yellow onion grated (about 1/2 cup)
- 3 cloves garlic minced or grated
- 3 tbsp (45 ml) ketchup divided (2 tbsp for loaf, 1 tbsp for glaze)
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tsp (4 g) Italian seasoning
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 2 tbsp (8 g) fresh parsley finely chopped (plus extra for garnish)
- 2 lbs (900 g) ground beef 80/20 preferred
Glaze
- 2 tbsp (30 ml) ketchup
- 1/3 cup (80 g) red pepper jelly
- 1 tbsp (13 g) brown sugar
- 1 tsp (5 ml) hot sauce or to taste
Equipment
- Mixing bowl
- Baking sheet
- Parchment Paper or Foil
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with foil or parchment and lightly grease.
- In a large bowl, mix together crushed crackers, evaporated milk, eggs, grated onion, garlic, 2 tablespoons ketchup, Worcestershire sauce, Italian seasoning, salt, pepper, and parsley. Let sit 5 minutes to hydrate.
- Add ground beef to the bowl and gently fold until just combined. Avoid overmixing.
- Shape the mixture into a 9x5-inch loaf on the prepared pan, smoothing the top and sides.
- Whisk remaining 1 tablespoon ketchup, pepper jelly, brown sugar, and hot sauce in a small bowl for the glaze.
- Spoon or brush half the glaze over the meatloaf. Bake for 45 minutes.
- Remove from oven, spread the rest of the glaze over the loaf, and bake for another 20–30 minutes, until the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 10 minutes before slicing. Garnish with extra parsley if desired and serve.
Notes
For a juicy, tender loaf, use 80/20 ground beef and don't overmix. Meatloaf can be made ahead, frozen, or swapped with ground chicken or turkey. If you don't have pepper jelly, mix regular jelly with a bit of hot sauce or try sweet chili sauce. Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
Nutrition
Calories: 395kcal | Carbohydrates: 23g | Protein: 27g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 140mg | Sodium: 610mg | Potassium: 510mg | Fiber: 1g | Sugar: 10g | Vitamin A: 425IU | Vitamin C: 6mg | Calcium: 100mg | Iron: 4.2mg