- 2 large eggs, lightly beaten
- 3/4 cup 2% milk
- 2/3 cup finely crushed saltines
- 1/2 cup chopped onion
- 1 teaspoon salt
- 1/2 teaspoon rubbed sage
- Dash pepper
- 1-1/2 pounds lean ground beef (90% lean)
- 1 cup ketchup
- 1/2 cup packed brown sugar
- 1 teaspoon Worcestershire sauce
- Preheat oven to 350°. In a large bowl, combine the first seven ingredients. Add beef; mix lightly but thoroughly. Shape into an 8x4-in. loaf in an ungreased 15x10x1-in. baking pan.
- In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove 1/2 cup for sauce. Spread remaining mixture over meat loaf.
- Bake 60-65 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Serve with reserved sauce. Yield: 6 servings.
Reviews forMom's Meat Loaf
"This is my favorite recipe but instead of the crackers I’ll use bread crumbs"
"I agree with Randall. I made it today and followed recipe exactly as said. Sorry, but this is the worst meatloaf I ever made. I landed up giving it to my cats!"
"The blending is great. The ketchup and brown sugar combo topping is like having candy for diner. I suggest using half a ketchup/Worcestershire in the blend and the rest as the topping . No brown sugar!!!!"
"I made this meatloaf today and it turned out awesome. I used chicken stock instead of milk, and added more saltine crackers (I used a whole sleeve). At the end of 60 minutes, I turned the oven off, opened the oven door and let it sit there for another hour. Meatloaf was juicy and delicious. I also used less brown sugar in the recipe.,"
"Made this last night, OMG, it is the best. I must say I did make some changes, but my hubby has always liked my usual meatloaf, but he loves this one. I replaced the milk with a can of golden mushroom soup, packet of Lipton onion soup, deleted the sage, not big sage fans, The amount of cracker crumbs had to increased. I used almost a full sleeve of crackers and probably could have been ok with the whole sleeve. It is a winner in our book."
"My wife and I made this just by the recipe and it was nasty. Thought we had made a mistake so we did it again. This is the worse tasting meat loafs I have ever tasted. I'll never make it again."
"Very good recipe, my go to. I read all the comments and altered it like this:I used 80/20 ground, so I doubled the cracker to 1 1/2 cups Ritz, and I used 1/2 cup cream instead of milk to help make it firmer. It's important to let the meatloaf rest 10 minutes before serving.I also altered the topping, adding prepared mustard, using less ketchup, and adding less brown sugar.Came out great."
"Wonderful meat loaf recipe! The saltines, milk and eggs make it super tender and the sage doesn't overpower at all....just adds a nice earthy warmth to it. The sauce was a bit too sweet for us, so next time I'll cut back on the brown sugar. But this is a great meatloaf, and something I'll definitely make again!Volunteer Field Editor"
"I was never a meatloaf fan, but I substitute Ritz crackers and we love this recipe. My 4 year old son cried when I told him I was making meatloaf.. he ate 4 helpings and now both him and his dad ask for this ATLEAST once a week. The sauce makes it perfect!! And it's so simple. Definitely a staple in our house!"
"Doubled the recipe and made 2 I did not make the sauce just used ketchup straight from the bottle. There was none left and everyone loved it. Thanks for the recipe."