Growing up, my little brother and I refused to eat meatloaf (I’m not sure why—we weren’t picky eaters), so my mom would shape the meat mixture into a “giant meatball,” bake, and serve it with tomato sauce and spaghetti.
Fast forward to 2026, and meatloaf is still a delicious and inexpensive way to serve protein-packed ground beef. Lots of folks use breadcrumbs, either freshly made or the flaky panko variety, to bind their meatloaf, but I love to swap in Ritz crackers instead. Ritz cracker crumbs are higher in fat than plain breadcrumbs and bring a buttery, salty richness to the weeknight fave. Crackers have long been used as a binder in meatloaf, and Ritz (or other similarly “buttery” crackers) add a nostalgic twist to this American comfort food classic.
How to substitute Ritz crackers for breadcrumbs
- For 1 pound of ground beef, crush Ritz crackers into fine crumbs in a food processor, blender, or in a resealable plastic bag with a rolling pin or mallet.
- Use about 1/2 cup finely crushed Ritz in place of 1/2 cup breadcrumbs. Depending on how finely you crush them, you'll need 12 to 15 crackers to yield 1/2 cup crumbs.
Note: Ritz crackers are already seasoned with salt, so be sure to reduce the salt in your recipe slightly when using it as a substitute for plain breadcrumbs.
Finely crushed crackers blend easily into the meat mixture. If your recipe calls for milk or another liquid along with the breadcrumbs, don't automatically leave it out—the liquid helps the crumbs hold moisture and contributes to a tender meatloaf.
Like breadcrumbs, Ritz cracker crumbs absorb liquid and help hold moisture in the meatloaf as it cooks, which can contribute to a softer, more tender texture. Their added fat also brings richness and flavor.
More ways to make the best meatloaf
- Mix with a light hand. Don't overmix—an overworked meat mixture creates an unpleasant, tough texture in the final dish. Place all your meat, crumbs, milk, eggs, and seasonings in a bowl together and mix gently with your hands just until evenly combined.
- Don’t go too lean. Use 80/20 ground beef for a juicy meatloaf with the best texture and flavor. Meatloaf benefits from some fat, which helps keep it moist and flavorful. You can also add ground pork or ground turkey to the mix.
- Raid the cracker cabinet. Saltines or buttery club-style crackers also make terrific binders for meatloaf, although they’ll bring a slightly different flavor than classic Ritz. Try this meatloaf recipe made with saltines and a gochujang glaze.
- Build in more flavor. Add chopped fresh herbs, lightly sautéed chopped onions and garlic, or grated or cubed cheese for extra flavor interest and moisture.
- Give it a glossy finish. Some folks like to top the loaf with a layer of ketchup or barbecue sauce during baking for a nice sticky-sweet glaze.
- Skip the loaf pan. If you prefer more browned edges and deeper caramelization, shape the meat mixture into a free-form loaf on a rimmed baking sheet. As it cooks, rendered fat can drain away instead of pooling around the meatloaf. Bonus: More exposed surface area means more room for that sticky-sweet glaze.
- Give it a little rest. Rest your meatloaf for 10 to 15 minutes before slicing and serving. This little nap allows the juices to redistribute through the meat and not gush out all over the platter.
- Turn leftovers into dinner 2.0. Take a cue from my mom, and serve your leftover meatloaf crumbled into warm tomato sauce and ladled over pasta.
