I’ve made meatloaf for years but never thought it was memorable. This recipe is!
Saltine Barrel Meatloaf is more than just a dish; it’s a culinary masterpiece that combines the richness of flavors with the simplicity of preparation. With the perfect blend of ingredients, this meatloaf tantalizes taste buds and satisfies cravings in every bite.
ADVERTISEMENT
Ingredients:
| Ingredient | Amount |
|---|---|
| Eggs | 2 |
| Milk | 2/3 cup |
| Ritz wafers, crushed | 32 |
| Onion, chopped | 1/2 cup |
| Shredded sharp cheddar cheese | 4 ounces |
| Salt | 1 teaspoon |
| Pepper | 1/4 teaspoon |
| Ground beef | 1 1/2 lbs |
| Ketchup | 1/2 cup |
| Brown sugar | 1/2 cup |
| Mustard | 1 teaspoon |
Instructions:
- Prep Work:
- Preheat your oven to 350°F (175°C) and grease a loaf pan. Set it aside.
- Binding Agents:
- In a large mixing bowl, beat the eggs and milk together until well combined.
- Cracker Crunch:
- Add the crushed Ritz wafers, chopped onion, shredded cheddar cheese, salt, and pepper to the egg and milk mixture. Mix until all ingredients are evenly distributed.
- Meaty Medley:
- Gently combine the ground beef with the cracker mixture until just mixed. Avoid overmixing to prevent a tough meatloaf.
- Loaf Formation:
- Transfer the meatloaf mixture to the greased loaf pan, pressing it down firmly to form an even loaf shape.
- Glaze Garnish:
- In a small bowl, mix together the ketchup, brown sugar, and mustard to create the glaze. Spread the glaze evenly over the top of the meatloaf.
- Oven Symphony:
- Bake the meatloaf in the preheated oven for 1 hour, or until the internal temperature reaches 160°F (71°C) and the top is caramelized and golden brown.
- Rest and Serve:
- Remove the meatloaf from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful meatloaf.
