Smoked Meatloaf Sandwiches made with RITZ Crackers

Smoked Meatloaf Sandwiches made with RITZ Crackers

meatloaf prepared with RITZ Crackers and vegetables made into sandwiches with bacon, roasted plum tomatoes, micro greens and mayonnaise.



  • Meatloaf
  • 7 oz. medium diced onions
  • 3 oz. medium diced red bell peppers
  • 3 oz. medium diced poblano chiles
  • 1 oz. finely diced jalapeño peppers
  • 1 oz. vegetable oil
  • 3 cloves garlic, minced
  • 1-1/2 lb. 85% lean ground beef
  • 8 oz. ground pork
  • 10 oz. barbecue sauce
  • 5 oz. RITZ Crushed Crackers, finely ground
  • 2 eggs
  • 2 Tbsp. chili powder
  • 1-1/2 tsp. ground black pepper
  • 1 tsp. salt

  • Roasted Plum tomatoes
  • 7 large plum tomatoes
  • 2 Tbsp. olive oil
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper

  • Sandwich
  • 20 slices bacon, par-cooked
  • 2/3 cup mayonnaise
  • 10 hoagie rolls, sliced, toasted
  • 2-1/2 cups micro greens

Nutrition per serving

  • Calories


  • Total fat

    34 g

  • Saturated fat

    9 g

  • Trans fat

    0.5 g

  • Cholesterol

    110 mg

  • Sodium

    1500 mg

  • Carbohydrate

    65 g

  • Dietary fiber

    5 g

  • Sugars

    12 g

  • Protein

    30 g

  • Vitamin A

    30 %DV

  • Vitamin C

    20 %DV

  • Calcium

    10 %DV

  • Iron

    30 %DV


For Meatloaf: Sauté onions and peppers in hot oil in medium skillet on medium-high heat until translucent. Add garlic. Cook 30 seconds. Remove from heat; cool.

Lightly mix sautéed vegetables, meat, barbecue sauce, cracker crumbs, eggs and spices in large bowl. Press into 9x5-inch loaf pan.

Cook in 200°F smoker 2 hours. Increase temperature to 325°F. Cook 1-1/2 hours or until internal temperature reaches165°F. Cool completely in pan, then refrigerate. When ready to use, remove meatloaf from pan; cut into 10 slices.

For Roasted Plum Tomatoes: Cut each tomato lengthwise into 3 slices. Place slices on parchment paper-lined sheet pan. Drizzle with olive oil; sprinkle with salt and pepper.

Bake in 300°F standard oven 40 to 45 min. or until partially dried but still moist. Cool in pan on wire rack.

For Each Sandwich: Wrap 1 slice Meatloaf with 2 slices bacon. Cook in skillet or on flat-top grill until bacon is crisp and meatloaf is heated through.

Spread 1 Tbsp. mayonnaise on bottom half of 1 roll. Top with 2 roasted tomato slices, meatloaf slice and 1/4 cup microgreens. Cover with top of roll.


Oven Bake

  • If a smoker is not available, bake meatloaf in 350°F standard oven 1 hour 45 min. or until internal temperature reaches 165°F.

Prepare Ahead

  • Smoked Meatloaf can be baked ahead of time. Refrigerate up to 24 hours before assembling as directed.


  • The same idea can be used for a burger or sliced meatloaf with appropriate sides. Try making bread incorporating RITZ crumbs into dough.