Ingredients
- For the Meatloaf Base
- 2 lbs lean ground beef (80/20 blend)
- 1 ¼ cups crushed Ritz crackers
- 1 cup freshly shredded cheddar cheese (produced using microbial rennet)
- ½ cup finely chopped green bell pepper
- ½ cup finely diced sweet yellow onion
- ½ cup half-and-half or whole milk
- 2 extra-large eggs, beaten
- 1 ½ tsp kosher salt
- 1 tsp freshly cracked black pepper
- For the Ketchup Glaze
- ¾ cup ketchup
- 2 ½ tbsp packed light brown sugar
- 2 tsp yellow mustard
- 2 tsp Coles Worcestershire Sauce
Instructions
1. Prep the oven and baking sheet
Preheat your oven to 350°F and line a baking sheet with parchment paper or heavy-duty foil. This little prep step will save you a world of hassle when it’s time to clean up.
2. Combine the meatloaf mixture
In a large bowl, combine the ground beef, crushed Ritz crackers, shredded cheddar, chopped green bell pepper, diced onion, half-and-half, beaten eggs, salt, and pepper. Here’s where the magic happens! I recommend using your hands to mix it (with gloves if you prefer). It helps everything combine evenly, but don’t overmix—just until everything’s blended.
3. Shape and bake
Transfer the meatloaf mixture onto your prepared baking sheet and shape it into a rectangle, about 10 inches long and 6 inches wide. Pop it into the oven and bake for 30 minutes.
4. Whip up the glaze
While the meatloaf is baking, mix together the ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl. Whisk until smooth and set aside.
5. Glaze and finish baking
After 30 minutes, remove the meatloaf from the oven and evenly spread the glaze over the top. Return it to the oven and bake for an additional 40 minutes. Check with an instant-read thermometer to make sure the center reaches 160°F.
6. Let it rest
Here’s the hardest part—waiting! Let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute, so every slice is perfectly tender and juicy.
Notes
Leftover meatloaf can be stored in an airtight container in the fridge for up to 4 days. To reheat, slice the meatloaf and warm it in a 350°F oven, covered with foil, until heated through. You can also microwave individual slices, though the oven retains the best texture. For freezing, wrap slices tightly in plastic wrap, then store in a freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner