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This meatloaf recipe is a copycat version of Cracker Barrel's. 100% lean beef, onions, green peppers, some cheese and ritz crackers (the secret ingredient) are all mixed together to form the meatloaf. Top with the optional glaze.
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Craving a slice of Cracker Barrel’s famous meatloaf without having to leave the house? I got you! This copycat Cracker Barrel meatloaf is a mix of ground beef with diced onions, green peppers, cheddar cheese (because cheese is never optional in this house), eggs, and crushed Ritz crackers for the perfect texture. And the glaze… It’s my favorite part you guys! It’s thick, sweet, and tangy. I always layer it on THICK.

overhead shot of a white plate with two slices of copycat cracker barrel meatloaf and a serving of mashed potatoes, with a fork resting on the plate

How to Make Copycat Cracker Barrel Meatloaf

For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.

a small bowl of ketchup, brown sugar, mustard, and Worcestershire sauce
Step 1: Add the ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl.
mixture of ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl
Step 2: Whisk to combine and set aside.
a large bowl containing ground beef, onion, green pepper, eggs, cheese, milk, crushed Ritz crackers, salt, and pepper
Step 3: Add the ground beef, onion, green pepper, eggs, cheese, milk, crushed Ritz crackers, salt, and pepper in a large bowl.
mixture of ground beef, onion, green pepper, eggs, cheese, milk, crushed Ritz crackers, salt, and pepper in a large bowl
Step 4: Mix well – using your hands if needed to ensure that there are no hidden ingredients.
ingredients shaped into a rectangular loaf placed on a parchment-lined baking sheet
Step 5: Transfer the meat mixture to the prepared baking sheet and shape into a rectangular loaf.
a parchment-lined baking sheet with a half-baked meatloaf mixture and a small bowl of glaze next to it, with a basting brush resting on the bowl
Step 6: Bake in the preheated oven. Remove from the oven and prepare to coat.
half-baked meatloaf mixture coated with a thick layer of glaze on a parchment-lined baking sheet
Step 7: Coat in a thick layer of the glaze. Then return it to the oven and continue to bake.
baked meatloaf mixture coated with glaze on a parchment-lined baking sheet
Step 8: Remove from the oven and allow to rest. Slice and enjoy!
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Copycat Cracker Barrel Meatloaf Recipe

This meatloaf recipe is a copycat version of Cracker Barrel's. 100% lean beef, onions, green peppers, some cheese and ritz crackers (the secret ingredient) are all mixed together to form the meatloaf. Top with the optional glaze.
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Author Jackie
Servings 8 servings
Course Main Course
Calories 437
Prep Time 10 minutes
Resting Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

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Equipment

Baking Sheet
Parchment Paper
Mixing Bowl

Ingredients
  

For the Meatloaf:

  • 2 pounds ground beef lean 93% is best
  • ½ cup onion diced
  • ¼ cup green bell pepper diced
  • 3 large eggs
  • 1 cup cheddar cheese shredded
  • ¼ cup milk
  • 2 cups Ritz Crackers crushed, about 20 crackers
  • 1 teaspoon salt
  • 1 teaspoon pepper

For the Glaze:

  • ½ cup ketchup
  • ½ cup brown sugar light
  • 1 tablespoon yellow mustard
  • 1 teaspoon Worcestershire sauce

Instructions

  • Preheat your oven to 350°F. Line a rimmed baking sheet with parchment paper or foil, and lightly coat it with non-stick spray.
  • In a small bowl, whisk together ½ cup ketchup, ½ cup light brown sugar, 1 tablespoon yellow mustard, and 1 teaspoon Worcestershire sauce. Set the glaze aside.
  • In a large bowl, combine the following: 2 pounds ground beef, ½ cup diced onion, ¼ cup diced green bell pepper, 3 large eggs, 1 cup shredded cheddar cheese, ¼ cup milk, 2 cups crushed Ritz crackers, 1 teaspoon salt and 1 teaspoon black pepper.
  • Mix everything together until fully combined. Don’t be afraid to use your hands it’s the easiest way to make sure nothing’s hiding unmixed in the middle.
  • Transfer the meat mixture to your prepared baking sheet and shape it into a loaf. About 10 inches long and 4 inches wide.
  • Bake the meatloaf at 350°F for 30 minutes.
  • Remove it from the oven and spoon or brush on the glaze in a thick, even layer.
  • Return the meatloaf to the oven and bake for an additional 15–25 minutes, until a meat thermometer inserted into the center reads 160°F.
  • Let the meatloaf rest for 5–10 minutes before slicing. It helps hold the shape and keeps the juices where they belong in the meat, not on the pan.
  • Slice and serve with your favorite sides!

Notes

Storage Fridge: Let the meatloaf cool completely, then slice it up (it’s easier to store and reheat in slices). Store the slices in an airtight container in the fridge—they’ll stay good for up to 4 days.
Storage Freezer: Wrap individual slices in plastic wrap, then foil, and toss them in a freezer-safe bag. It’ll keep in the freezer for up to 3 months.
Reheating:
Oven: If you want to keep that juicy texture, try to always reheat slices in the oven. Place them in a baking dish, cover with foil, and bake at 350°F for about 10-15 minutes until heated through.
Microwave: Place a slice on a microwave-safe plate and cover with a damp paper towel (keeps it from drying out). Heat in 30-second bursts until warmed through.
From Frozen: Let them thaw overnight in the fridge, then reheat using the oven or microwave.
Tip: If you’re reheating in the oven, brush a little extra glaze on top before baking. It keeps the meatloaf from drying out and makes it EXTRA tasty!

Nutrition

Serving: 0.25 pound, Calories: 437kcal, Carbohydrates: 30g, Protein: 30g, Fat: 22g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 158mg, Sodium: 791mg, Potassium: 525mg, Fiber: 1g, Sugar: 19g, Vitamin A: 353IU, Vitamin C: 5mg, Calcium: 176mg, Iron: 4mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

Never Lose This Recipe—Email It to Yourself!

Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!

Recipe Tips

  1. Crush the Crackers: Get those Ritz crackers nice and fine—think breadcrumb texture. Big chunks will mess with the texture and someone will 100% notice.
  2. Don’t Overmix the Meat: Mix it just until combined. If you keep going, you’ll end up with a dense, dry brick.
  3. Caramelized Topping: Brush some glaze on the meatloaf when it first goes in the oven. It’ll bake into a sticky, sweet layer.
  4. Use a Thermometer: Please, for the love of meatloaf, use an instant-read thermometer. Check for 160°F in the center. I used to just guess… Yeah, don’t do that.

Serving Ideas

Meatloaf’s great and all, but you need some sides to make it a proper meal. Here are some easy ideas that pair perfectly:

Veggies

Carbs

Pasta

a sliced meatloaf on a white plate, and a bowl of cooked green beans and copycat cracker barrel meatloaf on parchment paper on a wooden cutting board in the background

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