Of course! “Saltine Barrel Meatloaf” is a fantastic old-school, comfort food recipe. The name comes from two key elements: using Saltine crackers as the binder instead of breadcrumbs and shaping it into a barrel or log shape for more surface area, which means more of that delicious, caramelized crust.
This recipe yields a moist, flavorful, and perfectly textured meatloaf with a classic sweet and tangy glaze.
Classic Saltine Barrel Meatloaf
This recipe is straightforward, forgiving, and delivers the nostalgic taste of a classic family dinner.
Ingredients
For the Meatloaf:
· 2 lbs ground beef (80/20 blend is ideal for flavor and moisture)
· 1 cup finely crushed Saltine crackers (about 20-25 crackers)
· 1 medium onion, finely chopped
· 2 large eggs, lightly beaten
· ¾ cup milk
· 2 tablespoons Worcestershire sauce
· 1 tablespoon ketchup
· 1 teaspoon garlic powder
· 1 teaspoon dried parsley
· 1 ½ teaspoons salt
· ½ teaspoon black pepper
For the Glaze:
· ½ cup ketchup
· 2 tablespoons brown sugar
· 1 tablespoon apple cider vinegar or Worcestershire sauce
Instructions
- Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or foil (for easy cleanup). This is key for the “barrel” shape, as we’re not using a loaf pan.
- Crush the Crackers: Place the Saltines in a zip-top bag and crush them finely with a rolling pin or the bottom of a heavy pan. You should have about 1 cup of crumbs.
- Combine Wet Ingredients: In a large bowl, whisk together the crushed Saltines, milk, eggs, Worcestershire sauce, and 1 tablespoon of ketchup. Let this sit for 2-3 minutes. This allows the crackers to soften and create a “panade,” which is the secret to a tender, not dense, meatloaf.
- Add Remaining Ingredients: To the same bowl, add the chopped onion, garlic powder, parsley, salt, and pepper. Mix well.
- Add the Beef: Add the ground beef to the bowl. Using your hands (the best tool for the job!), gently mix everything together until just combined. Do not overmix, as this will make the meatloaf tough.
- Form the Barrel: Transfer the meat mixture to the prepared baking sheet. Shape it into a firm, oblong log or “barrel” shape, about 9 inches long and 5 inches wide. Smooth the surface with your hands.
- Bake (Initial): Place the meatloaf in the preheated oven and bake for 40 minutes.
- Make the Glaze: While the meatloaf is baking, whisk together the ketchup, brown sugar, and vinegar in a small bowl.
- Glaze and Finish Baking: After 40 minutes, remove the meatloaf from the oven. Carefully spoon the glaze over the top and sides, spreading it evenly. Return the meatloaf to the oven and bake for another 20-30 minutes, or until the internal temperature reaches 160°F (71°C).
- Rest is Crucial: Remove the meatloaf from the oven and let it rest on the pan for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring it stays moist.
Tips for the Perfect Meatloaf
· Don’t Overmix: This is the #1 rule. Mix until the ingredients are incorporated, then stop.
· The Panade is Key: Letting the cracker crumbs soak in the milk and egg is what gives the meatloaf its tender texture.
· Test for Doneness: Always use a meat thermometer. 160°F in the thickest part is your target.
· Customize the Glaze: Add a teaspoon of mustard or a dash of hot sauce to the glaze for a different kick.
· Add-Ins: Feel free to add ½ cup of finely chopped bell pepper or a grated carrot to the mixture for extra flavor and hidden veggies.
Enjoy your delicious, homestyle Saltine Barrel Meatloaf! It’s perfect with a side of creamy mashed potatoes and green beans.