"We've already covered fun ways to use Ritz crackers, and meatloaf made the list. Ritz crackers in meatloaf have been a Southern staple, and it's really worth trying to see how those buttery crackers elevate the whole dish. Not only do they bring their own flavor and readily absorb the flavors of the meat and spices, but they also keep the dish moist and well-bound."
"You can make this meatloaf with any recipe you already have and just substitute the Ritz crackers for bread crumbs. One sleeve of Ritz crackers should make between 1 cup and 1 ½ cups of crumbs, enough for most recipes. Continue following the recipe as usual from there. The finished meatloaf will have a subtle buttery and salty flavor, thanks to the crackers."
"Crush the Ritz crackers in a food processor, or leave them in their original packaging and smash them with a meat mallet or rolling pin. You're just looking to get them down to the finest crumb possible. Some meatloaf recipes recommend soaking the cracker crumbs. Add milk to form a paste, then mix it with the onions, meat, and seasonings so it blends easily. This is called a panade and is the best way to make meatloaf and meatballs tender, juicy, and flavorful."
Meatloaf consists of ground meat formed into a loaf with a glaze to prevent drying. Substituting crushed Ritz crackers for breadcrumbs adds a subtle buttery and salty flavor while absorbing and enhancing surrounding seasonings. One sleeve of Ritz yields about 1 to 1½ cups of crumbs, sufficient for most recipes. Crackers can be crushed in a food processor or smashed in their package. Some recipes recommend soaking the crumbs with milk to form a panade, which mixes easily with onions, meat, and seasonings and helps produce tender, juicy meatloaf and meatballs.
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