Ingredients:

  • 2 lbs ground chuck beef (80/20 lean-to-fat ratio)
  • 2 cups (160g) Ritz or buttery round crackers, crushed fine
  • 3 large eggs, lightly beaten
  • 0.5 cup (120ml) whole milk
  • 0.5 cup (75g) yellow onion, finely diced
  • 0.5 cup (75g) green bell pepper, finely diced
  • 0.5 cup (50g) sharp cheddar cheese, shredded
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 cup (120ml) ketchup
  • 2 tbsp brown sugar, packed
  • 1 tsp yellow mustard
  • 0.5 tsp Worcestershire sauce

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan or line a baking sheet with parchment paper.
  2. Optional: Sauté the finely diced onions and peppers in a teaspoon of oil until soft to ensure a uniform texture.
  3. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and crushed crackers. Allow the mixture to sit for 5 minutes so the crackers can absorb the liquid.
  4. Add the ground beef, sautéed or raw vegetables, and shredded cheddar cheese to the cracker mixture. Mix by hand until just combined, taking care not to overwork the meat.
  5. Press the mixture into the prepared loaf pan or shape into a 9x5 inch log on a baking sheet. Bake for 40 minutes.
  6. In a small bowl, whisk together the ketchup, brown sugar, and mustard to create the signature glaze.
  7. Remove the meatloaf from the oven and spread the glaze generously over the top. Return to the oven for an additional 15–20 minutes until the internal temperature reaches 160°F (71°C).
  8. Let the meatloaf rest for 10 minutes before slicing to allow the juices to redistribute for maximum moisture.