Meatloaf with Saltine Crackers Recipe

Cooking Direction

• Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper, then fit the sheet with a wire rack. Brush a 10-by-5-by-3-inch loaf pan with olive oil and place on a rack; set aside. Place saltines in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. You should have about 1 cup crumbs. Transfer to a large bowl and add ground beef.
• On the large holes of a box grater, grate carrot and onion. Drain excess juice from onion. Add carrot and onion to the meat mixture, then grate garlic on the fine holes of the grater. Add to the bowl along with parsley, eggs, 1/2 cup ketchup, Worcestershire, 1 tablespoon Dijon, salt and pepper. Use your hands to combine thoroughly. Transfer to the prepared loaf pan.
• Combine remaining 1/2 cup ketchup, 1 tablespoon Dijon and brown sugar in a small bowl. Stir until smooth and no sugar lumps remain. Spread mixture evenly over top of meatloaf. Place in the oven, atop a wire rack and bake until a meat thermometer inserted into the center reads 160 degrees, about 1 hour 30 minutes. Tent with foil if the top begins to brown too quickly. Remove from the oven and let cool 1 hour before slicing. Serve.

Cooking Tips

• Let the meatloaf sit for a few minutes before slicing and serving.

Serving and Storage

• It can be served with some super creamy crock pot mashed potatoes or better than Costco mac and cheese.
• This dish can be stored for up to two days in the refrigerator. Reheat in the oven before serving.