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
  • 1½ 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
  • 1½ tsp. ground black pepper
  • 1 tsp. salt

  • Roasted Plum tomatoes

  • 7 large plum tomatoes
  • 2 Tbsp. olive oil
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper

  • Sandwich

  • 20 slices bacon, par-cooked
  • ⅔ cup mayonnaise
  • 10 hoagie rolls, sliced, toasted
  • 2½ cups micro greens

Nutrition per serving

Calories690 Total fat34 gSaturated fat9 gTrans fat0.5 gCholesterol110 mgSodium1500 mgCarbohydrate65 gDietary fiber5 gProtein30 gVitamin A30 %DVVitamin C20 %DVCalcium10 %DVIron30 %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.

Serving Suggestion

Serve with bread-and-butter pickles.

© Mondelēz International group