This no onion meatloaf is my grandma's recipe, made with saltine crackers, ketchup, and simple seasonings, and no veggies to pick out. My dad loved it as a sandwich or warmed up in a skillet. Years later, it was the only meatloaf my onion-hating daughter would eat, especially once I mixed in some cheddar.
Why We Love This Recipe
- No onions to pick out - Onion powder gives you the flavor without the texture.
- Grandma's saltine binder - Crushed saltines are how I grew up eating meatloaf.
- With or without cheese - Cheddar mixed in won over my picky eater. Leave it out for Grandma's original.
- Simple pantry seasonings - Smoked paprika, garlic, and Italian seasoning do all the work.
- Leftovers worth waiting for - Meatloaf sandwiches the next day, just like my dad loved.
No Onion Meatloaf Ingredients
- Ground Beef - I use 85/15. Grandma used 80/20 (see my Mom Tip below).
- Saltine Crackers - Grandma's binder of choice. Crush them by hand or in a zip-top bag.
- Ketchup - Some goes into the mix for moisture and flavor, and more gets spread on top.
- Eggs - They hold the loaf together so the slices stay neat.
- Onion Powder and Garlic Powder - All the flavor of onion and garlic with no pieces to find.
- Smoked Paprika - A flavor my family loves. Regular paprika works too.
- Italian Seasoning, Salt, and Pepper
- Cheddar Cheese (optional) - Mixed in, with a little sprinkled on top. Grandma's recipe didn't have it. I added it for my daughter.
How to Make No Onion Meatloaf
Preheat the oven to 350°F. Line a loaf pan with parchment paper so the meatloaf lifts out easily.
Add the ground beef, crushed saltines, eggs, ketchup, seasonings, and cheese to a large bowl. Save the topping ketchup for later.
Mix it all together. I use my hands because the seasonings blend into the beef better.
Press the mixture gently into the pan, just enough to reach the edges. Don't pack it down firmly.
Spread the remaining ketchup over the top.
Bake for about an hour, until a thermometer in the center reads at least 160°F. Sprinkle a little cheese on top for the last few minutes of baking, or right after it comes out of the oven.
Let it cool slightly, then lift the meatloaf out using the parchment. Slice and serve with mashed potatoes or a side salad.
Mom Tip
I use 85/15 ground beef, while Grandma used 80/20. The leaner beef cuts down on the grease that builds up in the pan. Lining the pan with parchment makes the loaf easy to lift out. If grease is a bother, you can also buy a meatloaf pan with a drip insert that drains it while the meatloaf cooks.
No Onion Meatloaf FAQs
Onion powder. You get the onion flavor without any pieces, which is exactly why my daughter would eat this one.
I do both. Ketchup in the mix adds flavor and moisture, and ketchup on top bakes into a sweet topping.
No. Grandma's original didn't have any. I added cheddar to win over my picky eater, and it's great either way.
Storing Leftover Meatloaf
- Refrigerator - Cover with foil and keep for 2 to 3 days.
- Reheating - Warm slices in a skillet or the microwave.
- Meatloaf Sandwiches - My dad's favorite way to eat the leftovers. Use your favorite bread and toppings.
Other Recipes You Might Like
Meatloaf calls for a good side, and these are our favorites. For another meatloaf night, try the Philly Cheesesteak version.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below & a review in the comments section further down the page.
Complete Recipe
No Onion Meatloaf Recipe (With or Without Cheese)
Ingredients
- 1 ½ pounds Ground Beef 85/15
- ½ cup Saltine Crackers crushed
- ⅓ cup Ketchup for the meatloaf
- 2 Eggs
- 1 teaspoon Salt
- ½ teaspoon Pepper
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Italian Seasoning
- ½ teaspoon Smoked Paprika
- 1 ½ cups Shredded Cheddar Cheese optional, plus a little for the top
- ¼ cup Ketchup for topping
Instructions
- Preheat the oven to 350°F. Line a 1 ½-quart (about 8 x 4 ½-inch) loaf pan with parchment paper, or spray it with nonstick spray.
- In a large bowl, combine the ground beef, crushed saltines, eggs, ⅓ cup ketchup, salt, pepper, garlic powder, onion powder, Italian seasoning, smoked paprika, and cheese (if using). Mix well.
- Press the mixture gently into the prepared pan, just to the edges. Spread the remaining ¼ cup ketchup over the top.
- Bake for about 1 hour, until the internal temperature reaches at least 160°F.
- If you like, sprinkle a little extra cheese on top during the last few minutes of baking or right after it comes out of the oven.
- Let cool slightly, lift the meatloaf out with the parchment, slice, and serve.
Richard says
Very good!! Thank you for your recipe
rose says
I have been looking for a meatloaf recipe like my mother's for over 30 years. She tried to teach me to make it years ago but it never turned out. Yesterday was the anniversary of her death. I came across your recipe and decided to try to it even though she never put cheese in hers. I took one bite and started to cry. It is probably the closest I have ever come to hers. I am so glad I found this recipe. Thank you for bringing back good memories.
Cook This Again Mom says
Thank you so much for your comment. One of the main reasons I started this blog was to keep track of old family recipes and be able to pass them down to my kids. I am glad the recipe brought back good memories for you. Thank you!
YesBet88 says
Awesome recipe!