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This Cracker Barrel Meatloaf Recipe is a classic comfort food favorite! Made with juicy ground beef, buttery Ritz crackers, and a tangy ketchup topping, it’s tender, flavorful, and just like the restaurant version.
Let’s face it, not all meatloaf is the same. I grew up not being a big fan of meatloaf, but then my mother in law shared with me her Best Meatloaf Recipe and my mine was changed. But that still doesn’t mean they are all winning recipes. But if someone knows how to make a good meatloaf, you know it is going to be Cracker Barrel.
Cracker Barrel is known for their down home family style recipes. And if you have ever had their meatloaf, you know just how good it is. It’s packed with lots of flavor from sauteed veggies, cheese, and made extra special from the Ritz crackers. Then it is topped with that classic sweet and tangy glaze everyone loves.
I recently shared my Onion Soup Meatloaf recipe and as good as they both are, they are definitely just different. So if you have tried meatloaf in the past and didn’t enjoy it, you have to give this recipe a shot! It is anything but the dry and boring version you may remember.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Ground Beef – You want to use at least 85/15 ground beef, but 80/20 will give you the most moist and tender meatloaf.
- Bell Pepper
- Onion
- Ritz Crackers – you need one sleeve crushed, will equal about 1 cup
- Eggs
- Cheddar Cheese
- Milk
- Salt & Pepper
- Ketchup – Homemade Ketchup makes this glaze extra delicious!
- Brown Sugar
- Yellow Mustard
How To Make Cracker Barrel Meatloaf
- Sauté Veggies. You want to start by cooking the bell pepper and onion together until they are soft and the onions are translucent. Let the cool slightly before adding to the other ingredients
- Combine. Add everything, but the ingredients for the glaze, to a large bowl and use your hands to mix everything together until it is well combined and evenly blended.
- Shape. Add to a prepared loaf pan, or place on a lined baking sheet that you can shape into a loaf. Both options work, see the notes below for tips and reasons for either method.
- Bake. Place into a hot oven and bake for about 45 minutes.
- Glaze. Mix together the ketchup, brown sugar and mustard. After 45 minutes, remove the meatloaf from the oven and top with the glaze. Bake for another 20 minutes until the internal temperature is 155º F.
- Rest. Remove from the oven and let the meatloaf rest for 10 minutes before slicing to serve.
Recipe Tips & Suggestions
- Loaf Pan or No Loaf Pan. I like to use a loaf pan because it keeps the meatloaf together well, and the air is circulating around the entire pan, I think it tends to be more tender and not dry out. But there is a fair amount of grease, so this Meatloaf Pan is a lifesaver! A sheet pan lined with foil works great, you just have to be more careful about the baking time to make sure that it doesn’t dry out.
- Don’t Over Mix. When you are mixing the meatloaf, it is best to use your hands to combine everything. But make sure once it is combined that you stop mixing. Over mixing will cause the meatloaf to be tough.
- Let it Rest. You really do want to give it at least 10 minutes before slicing. It will stay plenty hot, but you want the juices to stop running just a little bit or they will run all over when you slice it.
- Use a Thermometer. The best way to know when your meatloaf is done is to test it with a thermometer. You want it to be 155º F when you insert it into the center of the meatloaf.
Serving Suggestions
Traditionally you think of meatloaf and Mashed Potatoes, so it is obviously a great combination! But you can also serve with Roasted Potatoes, Loaded Baked Potatoes, Crispy Smashed Potatoes or my favorite Crockpot Hashbrown Casserole.
You can round out your meal with Roasted Asparagus, Green Beans, Roasted Brussel Sprouts or Buttermilk Biscuits, Texas Roadhouse Rolls or even Olive Garden Breadsticks.
Storage
Store any leftover meatloaf in an airtight container in the fridge for up to 4 days. You can reheat slices in the microwave, or if you have never had cold meatloaf on a slice of bread you are missing out!
Freezing
Meatloaf is great to freeze! You can freeze it before or after it is baked. Before, you just wrap tightly with plastic wrap or foil once you shape the loaf. Place in the freezer for up to 6 months. Let it thaw in the fridge and then bake as directed.
Freezing after it is baked works well too. You can freeze individual slices or part of a loaf for up to 3 months. Let it thaw in the fridge and it makes a great quick lunch!
More Comfort Food Dinner Recipes
- Creamy Garlic Chicken
- Chicken Noodle Soup
- Italian Sausage Casserole
- Beef Ragu
- Chicken Wild Rice Casserole
Cracker Barrel Meatloaf Recipe
Ingredients
- 1 Tablespoon oil
- 1/2 cup onion, finely chopped
- 1 bell pepper, finely chopped
- 1 pounds ground beef
- 1 cup crushed Ritz crackers
- 2 large eggs, beaten
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Glaze
- 1/2 cup ketchup
- 2 Tablespoons brown sugar
- 1 teaspoon yellow mustard
Instructions
- Preheat oven to 350º F. If using a baking sheet, line with foil. If using a traditional loaf pan line with parchment paper so you can lift out and drain the grease before slicing.
- Heat a large skillet over medium high heat. Add the oil and swirl to coat. Add the onion and bell pepper. Cook for 5-6 minutes until they are soft and the onions are translucent. Let cool slightly.1 Tablespoon oil, 1/2 cup onion, 1 bell pepper
- In a large bowl mix together all of the ingredients for the meatloaf. Use your hands to get the mixture to be evenly combined. Shape and place in your prepared pan.1 pounds ground beef, 1 cup crushed Ritz crackers, 2 large eggs, 1 cup shredded cheddar cheese, 1/2 cup milk, 1 teaspoon salt, 1/4 teaspoon black pepper
- Bake for 45 minutes.
- Meanwhile combine the ketchup, brown sugar, and mustard together for the glaze.1/2 cup ketchup, 2 Tablespoons brown sugar, 1 teaspoon yellow mustard
- Remove the meatloaf from the oven and top with the glaze. Return to the oven and bake for another 15-20 minutes, until it reaches 155º F.
- Let the meatloaf rest for 10-15 minutes. Carefully use the parchment paper to lift the meatloaf from the pan, letting the grease drain back into the pan.
- Slice to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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