Sunday Meatloaf
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Here’s a good old-fashioned recipe for Sunday Meatloaf, with saltine crackers to make it moist and a ketchup glaze that is probably my favorite part.
I’ve been making this recipe for years. Ever since my husband and I married, which is now over 30 years. It may even have been a family recipe. It’s been so long ago, I don’t even remember.
(Post modified with new photos on 6/7/22.)
It’s now one of our middle daughter’s favorite dishes to make for her new husband. Which I think is very sweet.
Ingredients Needed to Make Sunday Meatloaf
Please see the full recipe in its entirety at the bottom of this post.
- large eggs
- whole milk
- crushed saltine crackers
- chopped onion
- dried parsley
- liquid smoke
- kosher salt
- freshly ground black pepper
- lean ground beef – 90/10 (Ground venison also works well for this recipe)
- ketchup
- yellow mustard
- brown sugar
- more ketchup for glaze
Instructions for Making This Recipe
Preheat oven to 350 degrees. Begin by gathering your ingredients so that you have them at hand on the counter or table.
Prep Work
Crush the saltine crackers. To do this, I place one sleeve of crackers in a large freezer bag. Close it up squeezing out all the extra air. Then using my rolling pin, I’ll crush the crackers until they are a nice fine crumb. This will make just short of 1 1/2 cups.
Next, using a Chef’s knife and cutting board, chop the onion.
Make the Meatloaf
In a large glass or stainless bowl, combine the eggs and whole milk. Stir into the egg mixture the crushed crackers, chopped onion, dried parsley, liquid smoke, kosher salt and black pepper.
I don’t always use liquid smoke, but if it’s in my cupboard, I use it. It adds a bit more richness to the meatloaf.
Add in ground beef (or ground venison), ketchup, mustard, and brown sugar. Mix well, using a large spoon or your hands.
This is when I get my hands dirty. Literally. I like to squeeze the ingredients between my fingers to get everything good and mixed together. Go on. You can do it! Your hands will wash!
Bake in a Pretty Baking Pan
Spoon the meat mixture into a greased 9×11 loaf pan. I’ve used both metal and glass pans to make this meatloaf. I think the glass pans are a little easier to clean up in the end. Plus, if it’s pretty, you can serve the meatloaf directly from oven to table. Cover with tinfoil.
Bake in preheated oven for 45 minutes. Remove the tinfoil, and pour ketchup over the meatloaf.
This might be my favorite part of the recipe. The ketchup bakes in to make a solid glaze on the meat. It’s lovely and so yummy.
Bake uncovered for another 10 minutes. Serve warm. This recipe will serve 4-6 people.
Along with my Sunday Meatloaf, I like to serve green beans, Refrigerator Mashed Potatoes or Microwaved Scalloped Potatoes and Sourdough Dinner Rolls.
See more Side Dishes Here. View more Main Dishes Here.
Sunday Meatloaf
Equipment
Ingredients
- 2 large eggs
- 1/4 cups whole milk
- 1 1/2 cups crushed saltine crackers
- 1/4 cup chopped onion
- 2 tablespoons dried parsley
- 1 teaspoon liquid smoke
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds lean ground beef or ground venison 90/10
- 1/4 cup ketchup
- 1 tablespoon yellow mustard
- 3 tablespoons brown sugar
- 3/4 cups ketchup for glaze
Instructions
- Preheat oven to 350 degrees. Begin by gathering your ingredients so that you have them at hand on the counter or table. Prepare the ingredients.
- Crush the saltine crackers. To do this, I place one sleeve of crackers in a large freezer bag. Close it up squeezing out all the extra air. Then using my rolling pin, I'll crush the crackers until they are a nice fine crumb. This will make just short of 1 1/2 cups. Next, using a Chef's knife and cutting board, chop the onion.
- In a large glass or stainless bowl, combine the eggs and whole milk. Stir into the egg mixture the crushed crackers, chopped onion, dried parsley, liquid smoke, kosher salt and black pepper. Add in ground beef (or venison), ketchup, mustard, and brown sugar. Mix well, using a large spoon or your hands.
- Spoon the meat mixture into a greased 9x11 loaf pan. I've used both metal and glass pans to make this meatloaf. I think the glass pans are a little easier to clean up in the end. Plus, if it's pretty, you can serve the meatloaf directly from oven to table.
- Cover with tinfoil. Bake in preheated oven for 45 minutes. Remove the tinfoil, and pour 3/4 cups ketchup over meatloaf.
- Bake uncovered for another 10 minutes. Serve warm. This recipe will serve 4-6 people.
I made this meatloaf and your Italian meatloaf for a large family gathering. Both were a big hit. There were very few leftovers, but when I had some for lunch the next day, I realized it was even better! It’s one of those great next day recipes like lasagna. I made 2 of this recipe and 2 Italian for 26 people. Very little leftover.
Thanks for sharing about your Sunday dinner, Joyce! I’m so glad the meatloaf selections were a hit!