Cracker Barrel Meatloaf Recipe Copycat
This Cracker Barrel meatloaf recipe creates a flavorful, juicy loaf, just like the restaurant version. Make this comfort food meal tonight!
Ingredients
- 1 1/2 pounds ground beef 80/20
- 3 large eggs, beaten
- 1 cup crushed Ritz crackers
- 1 small yellow onion, finely diced (about ½ cup)
- 1/2 green bell pepper, finely diced (about ½ cup)
- 12 ounces cheddar cheese, freshly shredded (about 3 cups)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 2 tablespoons fresh parsley, finely chopped finely chopped
- 1/2 cup whole milk
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
For the topping:
- 1/2 cup ketchup
- 1/2 cup packed light brown sugar
- 1 teaspoon yellow mustard
- 1 teaspoon apple cider vinegar
Instructions
- PREPARE OVEN AND PAN: Preheat the oven to 350°F. Line a baking dish or rimmed sheet pan with aluminum foil and coat lightly with cooking spray.
- MIX MEATLOAF: Add 1 1/2 pounds ground beef, 3 large eggs, beaten, 1 cup crushed Ritz crackers, 1 small yellow onion, finely diced , 1/2 green bell pepper, finely diced , 12 ounces cheddar cheese, freshly shredded , 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 2 tablespoons fresh parsley, finely chopped, 1/2 cup whole milk, 1 tablespoon Worcestershire sauce, 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper to a large mixing bowl. Mix just until combined.
- SHAPE LOAF: Transfer the meat mixture to the prepared pan and shape it into an even loaf. Keep the loaf compact, but do not pack it too tightly or it can bake up dense.
- BAKE: Bake the meatloaf for 30 minutes, until it is starting to set around the edges.
- MAKE TOPPING: Stir together 1/2 cup ketchup, 1/2 cup packed light brown sugar, 1 teaspoon yellow mustard, and 1 teaspoon apple cider vinegar in a small bowl until smooth.
- GLAZE: Spoon the topping over the meatloaf and spread it into an even layer from edge to edge.
- FINISH BAKING: Return the meatloaf to the oven and bake for 20 to 25 minutes more, until the topping is glossy and lightly caramelized and the center reaches 160°F.
- REST AND SERVE: Let the meatloaf rest for 10 minutes before slicing. This helps the juices settle so each slice stays tender and holds together.
Video
Notes
Make-Ahead: You can mix and shape the meatloaf up to 1 day ahead. Cover and refrigerate, then bake as directed.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat slices in the microwave in 30-second bursts until warmed through, or cover with foil and reheat in a 325°F oven for 10 to 15 minutes.
Freezing: Freeze the fully baked and cooled meatloaf, whole or sliced, for up to 3 months. Thaw overnight in the refrigerator before reheating.
Ingredient Notes: Use ground beef with an 80/20 fat ratio for the juiciest texture. Freshly shredded cheddar cheese works best here because pre-shredded cheese can make the loaf a little drier. If you do not like green bell pepper, use red bell pepper or leave it out.
Nutrition
Serving: 1 | Calories: 538cal | Carbohydrates: 27g | Protein: 28g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 166mg | Sodium: 751mg | Sugar: 19g | Fiber: 1g | Calcium: 383mg | Iron: 3mg