Cracker Barrel Meatloaf Recipe

Sliced Cracker Barrel Meatloaf arranged on a white plate with a small bowl of sauce, cherry tomatoes, and walnuts in the background.

If you've ever wished you could enjoy Cracker Barrel Meatloaf anytime without going to the restaurant, this copycat recipe makes it possible. You don't need to leave your home—just some fresh ground meat and a few pantry staples you probably already have in your kitchen are all you need to have a hearty, comforting dish that will make your dinners feel a little more special. You can prep it early or even freeze slices for later, and you'll see that it's still tender and flavorful after reheating, with its signature sweet, tangy glaze. Whether you serve it up for weeknights or game days, this staple dish earns its spot on the table.

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Prep Time: 15

Cook Time: 50

Total Time: 1 5

Course: Main Course

Cuisine: American

Keyword: Cracker Barrel Meatloaf, Cracker Barrel Meatloaf Recipe

Servings:

Calories: 300kcal

Author: Mandy Applegate

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

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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

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