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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