Cracker Barrel Meatloaf Recipe
Add Preferred SourceIf you want a hearty, homestyle dinner that tastes like it came straight from your favorite roadside restaurant, this Cracker Barrel Meatloaf is the dish that checks the boxes. It has buttery Ritz crackers, and the perfect balance between savory and sweet, thanks to the ketchup glaze you can make at home. It’s easy, filling, comforting, and a great way to elevate your meal.
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Whether it’s a relaxed Sunday dinner or a game day with friends, this copycat Cracker Barrel meatloaf fits right in. I can make it ahead and pop it in the oven later, or store leftovers for an easy meal the next day, or a few days after. It also freezes well, so if you’re after a dependable, really crowd-pleasing dish that feels like home, this is the best choice (trust me, it’s proven).
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Cracker Barrel Meatloaf with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find this Cracker Barrel meatloaf easy to pull off if you follow my clear, simple instructions below.
Make the Ketchup Glaze
Combine your ketchup, brown sugar, yellow mustard, and Worcestershire sauce in a small bowl. I like using small glass prep bowls with lids here so I can mix the glaze and pop it in the fridge if I’m prepping ahead.
Whisk until smooth, then set it aside for now—this glaze will go on halfway through baking and add tons of flavor to the dish.
Combine the Base Ingredients
In a large mixing bowl, beat the eggs, then stir in the shredded cheddar cheese, finely crushed Ritz cracker crumbs, chopped onions, diced bell peppers, salt, and pepper. A sturdy silicone spatula is helpful here; it scrapes clean and won’t scratch your bowl.
Mix until everything’s evenly coated and well blended.
Fold in the Ground Beef
Add the ground beef to the mixture and use your hands or a large spoon to gently fold it in. If you don’t want to touch raw meat (I get it), these nonslip meat-mixing gloves make cleanup easier and keep your hands warm.
Be careful not to overwork the meat mixture, or it may become dense—mix just until everything’s well combined.
Bake the Meatloaf
Line a loaf pan with parchment paper, leaving some overhang for easy lifting and cleanup. I use pre-cut parchment sheets that fit loaf pans without the usual folding and trimming—it makes things so much easier when transferring it later.
Press the meatloaf mixture evenly into the pan and smooth out the top with a spatula or the back of your spoon. Bake in a preheated 350°F (180°C) oven for 30 minutes until it’s lightly browned and set.
Glaze and Finish Baking
Take the pan out of the oven. Spread most of the glaze over the top of the meatloaf, and save a little for serving later. I always use my silicone basting brush here because it spreads everything evenly without dragging or tearing the top.
Return it to the oven and bake for an additional 30-40 minutes, or until the top is deep golden brown and the center reaches 160°F (71°C). I use this instant-read digital thermometer to double-check—it saves me from playing the “is it done?” guessing game.
This way, the meat is fully cooked through and safe to eat, while the glaze develops a rich, caramelized finish.
Let It Rest, Then Transfer
Once it’s done, let the meatloaf rest in the pan for 5 to 10 minutes. This gives the juices a chance to settle, so your slices stay firm and moist.
Use the parchment overhang to gently lift the meatloaf out of the pan and transfer it to a cutting board for slicing. That’s where the pre-cut parchment sheets really save the day—no sticking, no tearing, no stress.
Slice and Serve
Divide the meatloaf into 8 even slices using a serrated knife or a sharp chef’s knife for clean cuts and to prevent crumbling.
Serve with the reserved glaze on the side. Enjoy!
Equipment
Ingredients
- 2 pounds lean ground beef
- 1 cup onion chopped
- ½ cup bell pepper diced
- 1 ½ cups Ritz crackers crushed
- ½ cup sharp cheddar cheese shredded
- 2 medium eggs
- Salt and pepper to taste
For the topping:
- ½ cup ketchup
- 2 tablespoons brown sugar
- ¼ cup mustard
- 2 tablespoons Worcestershire sauce
Video
Instructions
- Set your oven to 350°F (180°C). Line a loaf pan with parchment paper for easy cleanup.
- In a small bowl, whisk together the ketchup, brown sugar, mustard, and Worcestershire sauce. Set aside.½ cup ketchup, 2 tablespoons brown sugar, ¼ cup mustard, 2 tablespoons Worcestershire sauce
- In a large bowl, beat the eggs. Add the shredded cheese, crushed crackers, chopped onion, bell pepper, salt, and pepper. Mix well to combine.1 cup onion, ½ cup bell pepper, ½ cup sharp cheddar cheese, 2 medium eggs, Salt and pepper, 1 ½ cups Ritz crackers
- Gently fold in the ground beef until just combined—be careful not to overmix, or the meatloaf may become dense.2 pounds lean ground beef
- Transfer the beef mixture to the prepared loaf pan and press it in evenly. Bake for 30 minutes.
- Remove the meatloaf from the oven and spread most of the ketchup topping over the top, saving a few spoonfuls for serving.
- Return to the oven and bake for another 30–40 minutes, or until the internal temperature reaches 160°F (71°C). Let the meatloaf rest for 5–10 minutes before slicing.
- Serve with the reserved sauce and your favorite sides like mashed potatoes or green beans.
Notes
- Crush the crackers finely: Ritz Crackers are your secret ingredient here, and the finer the crumbs, the better they’ll bind everything together.
- Chop the veggies small: Small, even pieces of onion and bell pepper blend better and help the meatloaf hold its shape.
- Use Lean Ground Beef: This is the best meat for this recipe, as it makes a moist, flavorful loaf that holds its shape without becoming greasy or crumbly.
- Use your hands for mixing: It gives you better control and helps avoid overmixing, which can make the meatloaf tough.
- Line the pan with parchment: This makes it easy to lift the loaf out in one piece and saves you from scrubbing afterward.
- Add the glaze in two stages: Brushing it on after the first bake keeps it from burning and lets it caramelize nicely.
- Check the temperature: Don’t guess—use a meat thermometer to be sure it’s cooked through and safe to eat.
- Rest before slicing: Letting the meatloaf sit for a few minutes keeps it juicy and helps it hold together when you cut into it.
Nutrition
Recipe Notes and Expert Tips
I’ve gathered a few helpful tips to make sure your Cracker Barrel meatloaf comes out tender, flavorful, and just the way you want it:
- Crush the crackers finely: Ritz Crackers are your secret ingredient here, and the finer the crumbs, the better they’ll bind everything together.
- Chop the veggies small: Small, even pieces of onion and bell pepper blend better and help the meatloaf hold its shape.
- Use Lean Ground Beef: This is the best meat for this recipe, as it makes a moist, flavorful loaf that holds its shape without becoming greasy or crumbly.
- Use your hands for mixing: It gives you better control and helps avoid overmixing, which can make the meatloaf tough.
- Line the pan with parchment: This makes it easy to lift the loaf out in one piece and saves you from scrubbing afterward.
- Add the glaze in two stages: Brushing it on after the first bake keeps it from burning and lets it caramelize nicely.
- Check the temperature: Don’t guess—use a meat thermometer to be sure it’s cooked through and safe to eat.
- Rest before slicing: Letting the meatloaf sit for a few minutes keeps it juicy and helps it hold together when you cut into it.
How to Store Leftovers
Let cool and store leftovers in an airtight container in the fridge. It’ll stay fresh for up to 4 days. Reheat in the oven, microwave, or skillet with a bit of melted butter or lightly greased with cooking spray, and heat both sides until hot all the way through.
You can also freeze individual slices—just wrap them in plastic wrap or aluminum foil and place them in a sealed freezer-safe bag or container. This meatloaf freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
What to Serve With Cracker Barrel Meatloaf
This meatloaf is packed with protein and pairs well with sides that bring both comfort and balance. Mashed potatoes and green beans are always a hit, but you can also serve it with fiber-rich options like sweet corn or roasted vegetables.
If you want to round out the meal with something meatier, try serving it alongside pork chops, grilled sausages, or glazed ham. It’s a flexible main that works with all kinds of favorites on the table.
More Easy Recipes for You to Try at Home
I’ve rounded up a few more tried-and-true copycat favorites that are just as simple to make at home, like this one, without any fuss.
