Million Dollar Meatloaf Classic (Printable Version)
# What You'll Need:
→ Meatloaf
01 -
375 g crushed buttery crackers (such as Ritz)
02 -
160 ml evaporated milk
03 -
2 large eggs, lightly beaten
04 -
1 medium onion, grated
05 -
4 cloves garlic, minced
06 -
2 tablespoons ketchup or chili sauce
07 -
1 tablespoon Worcestershire sauce
08 -
1 teaspoon Italian seasoning
09 -
1 teaspoon salt
10 -
0.5 teaspoon black pepper
11 -
0.25 cup chopped fresh parsley
12 -
900 g ground beef
→ Glaze
13 -
160 ml ketchup
14 -
3 tablespoons pepper jelly
15 -
2 tablespoons brown sugar
16 -
1 teaspoon hot sauce
# Step-by-Step Directions:
01 -
Preheat oven to 175°C. Line a baking sheet with aluminum foil or parchment paper, and coat with non-stick spray.
02 -
In a large mixing bowl, combine the crushed buttery crackers, evaporated milk, eggs, grated onion, minced garlic, ketchup, Worcestershire sauce, Italian seasoning, salt, black pepper, and chopped parsley. Let the mixture sit for 5 minutes to hydrate.
03 -
Add the ground beef to the hydrated mixture and mix gently by hand until just combined. Avoid over-mixing to maintain a tender texture.
04 -
Transfer the meat mixture to the prepared baking sheet. Form into a compact loaf, approximately 23 x 13 cm, ensuring even thickness throughout.
05 -
In a small bowl, whisk together ketchup, pepper jelly, brown sugar, and hot sauce until fully blended.
06 -
Spread half of the prepared glaze evenly over the surface of the loaf. Bake in the preheated oven for 45 minutes to allow flavors to meld and the crust to develop.
07 -
Remove loaf from the oven and brush the remaining glaze over the top. Return to oven for an additional 20–30 minutes, or until an internal temperature of 71°C is reached.
08 -
Remove from oven and rest the meatloaf for 10 minutes to redistribute juices. Slice and serve warm.
# Helpful Notes:
01 -
For optimal flavor and moisture, use freshly ground 80/20 beef chuck to balance rich taste and juiciness without excess grease.
02 -
Baking on a sheet tray promotes caramelization and prevents the meat mixture from steaming, resulting in a firmer texture.