Monday, July 15, 2019

Cracker Barrel Meatloaf Copycat (VIDEO)

Cracker Barrel Meatloaf Copycat is delicious and easily made at home. It is the classic comfort food, meatloaf recipe with crackers and the best glaze!

https://www.theslowroasteditalian.com/2019/07/cracker-barrel-meatloaf-copycat.html

This Cracker Barrel Meatloaf Copycat will be an easy and delicious comfort food meal to put together, while feeding a larger crowd. Also, the leftovers are delicious, and can be easily reheated.


Why does meatloaf fall apart?

Meatloaf gets its structure from combining ground beef with binding agents such as bread crumbs or crushed crackers, vegetables and eggs. If your meatloaf is crumbling you likely need to add more binders to it.

Another reason that it may fall apart is that you haven't worked the ingredients together well enough. Of course you don't want to overwork the meatloaf, but assure you have a given it a good mix.

Why is my meatloaf dry?

The best meatloaf recipes contain lots of moisture from using the best ratio of meat to fat. 80/20 is the best choice. Anything leaner and your meatloaf will be dry. Also the addition of liquid plays a big roll. I prefer milk, tomato sauce, or another sauce from the meal.

Of course make sure you don't overcook it. Try using an instant read thermometer to determine when your meatloaf is cooked, an internal temperature of 160 degrees, rather than waiting for it to be brown all the way through.

Make sure to let your meatloaf rest for 10 minutes before cutting it. This will allow the juices to redistribute into the meatloaf instead of running out onto the platter when slicing it.


How do I make Cracker Barrel Meatloaf?

For this dish I used 20% fat ground beef. However, you can use lean ground beef, but that will result in a denser meatloaf, since there is less fat. Whichever ground beef option you chose, you will be rewarded with a flavorful and tasty meal.

In addition, I used crushed Ritz crackers to follow the traditional Cracker Barrel Meatloaf protocol. But you can also use breadcrumbs, or crushed croutons.

Both will work just as fine. Lastly, the meatloaf is topped with a ketchup based sauce that gives it the perfect balance or sweet and tart, while also adding additional moisture to the dish.


What to serve with Cracker Barrel Meatloaf:

Cracker Barrel Meatloaf is great served with Mashed Potatoes, steamed vegetables, or salad.

Can you freeze the Cracker Barrel Meatloaf?

Yes, the Meatloaf freezes well. Put the meatloaf into an aluminum foil pan, after that wrap it tightly with plastic wrap. Then wrap it in aluminum foil and freeze for up to 3 months. To reheat add additional sauce on top and place in the oven at 350F for about 20-30 minutes or until hot.

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Helpful Tips to make Cracker Barrel Meatloaf Copycat:

  • The best meatloaf recipes contain lots of moisture from using the best ratio of meat to fat. 80/20 is the best choice. Anything leaner and your meatloaf will be dry.
  • Use fresh shredded cheese. The anti-caking ingredients in preshredded cheese will absorb the moisture in the meatloaf. 
  • I used green bell pepper in this recipe, however if you are not a fan of it, you can use red or skip it.
  • Also, I used sharp cheddar cheese here. Similarly, you can use your favorite cheese mix for this dish. It will work just fine.
  • Similarly, ground beef can be substituted with ground turkey or ground chicken as an alternative option.
  • Preferable this dish is served warm with mashed potatoes, steamed vegies, or just a salad on the side. 

What you will need to make Cracker Barrel Meatloaf Copycat:


Enjoy!

With love from our simple kitchen to yours. 

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Check out more of our favorite copycat recipes:


See how easy this Cracker Barrel Meatloaf Copycat  is to make. Watch the video!!!


Cracker Barrel Meatloaf, Cracker Barrel Meatloaf Copycat
copycat
American
Yield: 8

Cracker Barrel Meatloaf Copycat

Cracker Barrel Meatloaf Copycat is delicious and easily made at home. It is the classic comfort food, meatloaf recipe with crackers and the best glaze!
prep time: 20 minscook time: 50 minstotal time: 70 mins

Ingredients

Meatloaf
  • 1 1/2 lbs (24 ounces) 80/20 ground beef
  • 3 large eggs, beaten
  • 1 cup crushed Ritz crackers, about 1 1/2 sleeves
  • 1 small yellow onion, finely diced
  • 1/2 green bell pepper, finely diced (you can use red too)
  • 3 cups fresh shredded cheddar cheese
  • 1 teaspoon ground oregano
  • 1 teaspoon ground thyme
  • 1 teaspoon garlic powder
  • 2 tablespoons fresh parsley, finely chopped
  • 1/2 cup whole milk
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
Topping
  • 1/2 cup ketchup
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon yellow mustard
  • 1 teaspoon apple cider vinegar

Instructions

  1. Preheat oven to 350 degrees F.
  2. Add ground beef to a large bowl and using a spoon start breaking it into large crumbs.
  3. Add the rest of the ingredients from the “Meatloaf” list to the ground beef and mix well to fully combine. You can use your hands to combine everything.
  4. Cover a baking dish with aluminum foil and grease with cooking spray. Transfer the beef mixture into the center of the baking dish, and shape in into a loaf. Also, the beef mixture can be added to a 9x5 inches meatloaf pan.
  5. Bake the meatloaf in the preheated oven for 30 minutes.
  6. In the meantime, add all the “ Topping” ingredients to a small bowl and stir to combine.
  7. Spread the topping onto the meatloaf and continue to bake for another 20-30 minutes. Until the top is golden brown and or until meatloaf is cooked through with an internal temperature at the center of 160 degrees F.
  8. Remove from the oven and let the meatloaf rest for 10 minutes before slicing.
DONNA'S NOTES:
  1. The best meatloaf recipes contain lots of moisture from using the best ratio of meat to fat. 80/20 is the best choice. Anything leaner and your meatloaf will be dry.
  2. Use fresh shredded cheese. The anti-caking ingredients in preshredded cheese will absorb the moisture in the meatloaf.  
  3.  I used green bell pepper in this recipe, however if you are not a fan of it, you can use red or skip it.



 
Recipe adapted from Bake at Midnight.


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