Rempel Family Meatloaf

Chef's notes

Use an instant-read thermometer to confirm the center hits 160 degrees F; pulling it early is the most common mistake and leads to an underdone, dense center. Crush the buttery round crackers to fine, even crumbs before mixing so they bind the loaf uniformly and prevent crumbly slices. Mix the meat just until the ingredients are combined; overworking the mixture compacts the proteins and produces a tough, rubbery loaf. The dry onion soup mix is already heavily salted, so taste the raw mixture before adding any extra seasoning to avoid an overly salty result. The baked loaf can be made a day ahead, refrigerated whole, and sliced cold; reheat covered with foil at 325 degrees F for 20 minutes to keep it moist.