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Best Meatloaf You've Ever Had

Posted: January 5

Time: 1 hour 25 minutes

Yield: 12 servings

recipe image

While the name of this recipe seems to be an over-exaggeration—try not to judge before you actually make it! You might be pleasantly surprised to find the title “Best Meatloaf You've Ever Had” is quite accurate. The inclusion of crackers and bread gives it a super-silky texture, and the ketchup topping balances the savory loaf with some sweetness. Give Best Meatloaf You've Ever Had the ultimate comfort food treatment with a side of buttery mashed potatoes.


1 tablespoon butter
1/4 cup onion, minced
2 cloves garlic, minced
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
2 pounds extra-lean ground beef
3 slices bread, toasted and crumbled
7 buttery round crackers, crushed
1 egg, lightly beaten
3 1/2 tablespoons sour cream
1 1/2 tablespoons Worcestershire sauce
1 (15 ounce) can tomato sauce, divided
1/4 cup milk, optional
3 tablespoons ketchup


Step 1

Preheat the oven to 350 degrees F.

Step 2

In a large skillet over medium heat on the stove-top, melt the butter and cook the chopped onion and garlic, until the onion turns translucent and the garlic is fragrant, about 1-2 minutes. Stir frequently to prevent the garlic from burning.

Step 3

Turn off the heat and season with the salt and pepper.

Step 4

In a large mixing bowl, combine the sauteed onion and garlic with the beef, crumbled bread, crushed crackers, egg, sour cream, Worcestershire sauce, and 1/2 can of the tomato sauce.

Step 5

Add the milk about a tablespoon at a time to the mixture, until the consistency is moist but not saturated.

Step 6

Place the mixture in a loaf pan and bake for 40 minutes uncovered.

Step 7

Increase the oven temperature to 400 degrees F. Continue baking the meatloaf until the internal temperature reaches 160 F, about 15 minutes.

Step 8

In a mixing bowl, combine the remaining 1/2 can of the tomato sauce and ketchup.

Step 9

Pour the tomato mixture over the top of the meatloaf, and bake for 10 minutes.

Step 10

Serve warm.

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