One big meatball. Full recipe video on my channel.

Ingredients

• 2 cups Saltine Crackers (crushed to fine crumbs)
• 2 large Eggs (room temperature)
• 0.5 cup Buttermilk (full‑fat for richness)
• 0.5 cup Romano Cheese (freshly grated)
• 3 cloves Garlic (minced)
• 2 tablespoons Fresh Parsley (chopped)
• 1 pound Ground Pork (80% lean)
• 1 pound Ground Beef (80% lean)
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Italian Seasoning
• 1 cup Canned Crushed Tomatoes (about 8 oz, preferably San Marzano)
• 1 tablespoon Olive Oil (extra‑virgin)
• 1 tablespoon Fresh Basil (chopped)

Instructions

1. Make the Panade

   Place the saltine crackers in a food processor or zip‑top bag and crush them into fine crumbs. Transfer to a mixing bowl and stir in the eggs, buttermilk, grated Romano, minced garlic, and chopped parsley. Let the mixture sit for 5 minutes to hydrate.

   Time: PT10M

2. Combine Meat and Panade

   In a large bowl add the ground pork, ground beef, salt, pepper, and Italian seasoning. Add the rested panade and gently fold with your hands or a spatula until just combined—do not overmix.

   Time: PT10M

3. Shape the Loaf

   Line a baking sheet with parchment paper. Transfer the meat mixture onto the sheet and shape into a 9‑by‑5‑inch loaf. Insert the predictive meat thermometer into the center of the loaf, making sure the tip is not touching the pan.

   Time: PT5M

4. Roast the Meatloaf

   Preheat the oven to 350°F (177°C). Roast the loaf until the thermometer reads 150°F, about 1 hour 30 minutes, rotating the pan halfway for even browning.

   Time: PT1H30M

   Temperature: 350°F

5. Rest the Loaf

   Remove the loaf from the oven, tent with foil, and let rest for 10 minutes. This redistributes juices and makes slicing easier.

   Time: PT10M

6. Prepare Simple Tomato Sauce

   While the loaf rests, heat olive oil in a saucepan over medium heat. Add the minced garlic and sauté 1 minute. Stir in the crushed tomatoes, a pinch of salt, and chopped basil. Simmer gently for 10 minutes, adjusting seasoning to taste.

   Time: PT10M

7. Serve

   Slice the rested meatloaf into 1‑inch thick pieces, arrange on a serving platter, and spoon the warm tomato sauce over the top. Serve with crusty bread or a simple green salad.

   Time: PT5M

Nutrition Facts

Calories

340

Protein

25 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Saltine Crackers: Plain breadcrumbs, Panko
• Instead of Eggs: Egg substitute, 1/4 cup applesauce per egg
• Instead of Buttermilk: Milk + 1 tsp lemon juice, Yogurt diluted with water
• Instead of Romano Cheese: Pecorino Romano, Parmesan
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Fresh Parsley: Dried parsley (1 tsp)
• Instead of Ground Pork: Ground turkey, Ground chicken
• Instead of Ground Beef: Ground bison, Ground lamb
• Instead of Salt: Kosher salt (1.5 tsp)
• Instead of Black Pepper: White pepper
• Instead of Italian Seasoning: Dried oregano and basil (½ tsp each)
• Instead of Canned Crushed Tomatoes: Tomato puree, Fresh diced tomatoes (1 cup)
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Fresh Basil: Dried basil (½ tsp)

Equipment Needed

• Mixing Bowl
• Food Processor or Zip‑Top Bag (optional)
• Measuring Cups
• Measuring Spoons
• Baking Sheet
• Parchment Paper
• Oven
• Meat Thermometer
• Aluminum Foil
• Saucepan
• Spatula
• Cutting Board
• Knife

Critical Steps — Do Not Skip

• Mix meat just until combined to avoid a dense texture.
• Cook to an internal temperature of 150°F for safety and juiciness.
• Rest the meatloaf before slicing to retain juices.
• Simmer the tomato sauce gently to develop flavor without breaking down the fresh tomatoes.

Chef Tips from the Video

• A predictive thermometer eliminates guesswork and keeps the crust from over‑browning.
• Using both pork and beef gives the loaf a juicy interior and a rich flavor.
• Let the panade rest; the crackers absorb liquid and act like a binder without adding extra flour.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover tightly. Keeps 3–4 days.

Freezer: Slice, wrap each piece in foil and place in a freezer bag. Up to 3 months.

Room temperature: Do not store at room temperature; risk of bacterial growth.

Make-Ahead Tips

• Form the loaf and refrigerate up to 24 hours before roasting; the panade will further hydrate.
• The tomato sauce can be made a day ahead and reheated gently.
• Cooked meatloaf freezes well; slice, wrap, and freeze for future meals.

Frequently Asked Questions