There are few things I love in this world more than Cracker Barrel. Down-home country food in an adorable atmosphere feels really nostalgic and so fun, but I don’t always want to go out to get my favorite dishes. With this Cracker Barrel meatloaf recipe, I can enjoy my favorite menu item from the comfort of my own home! Juicy beef mixed with Ritz crackers, bell pepper, onion, and cheddar cheese bathed in a sweet and tangy glaze is the stuff dreams are made of!
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When I think of Cracker Barrel, I always think of their signature meatloaf. It’s so moist and flavorful, and I’ve been dying to get to the bottom of their recipe since the first time I tasted it. I think I’ve finally cracked it with this copycat Cracker Barrel meatloaf recipe! The meat is so moist, and the glaze is just perfect!
What’s in This Cracker Barrel Meatloaf Recipe?
- Onion: Creates a sweet and earthy base of flavor for the meat.
- Bell Pepper: A green bell pepper adds a mild grassy flavor to the meat that cuts through the richness.
- Ritz Crackers: This is the secret ingredient in Cracker Barrel’s meatloaf recipe! I’m afraid there are no substitutes for the real thing.
- Eggs: Help bind the meatloaf together.
- Cheese: Cheddar cheese adds a sharp flavor and helps bind the meat.
- Whole Milk: Adds moisture and richness to the meat.
- Ground Beef: I prefer to use 80% lean ground beef for a good balance of fat and flavor.
- Glaze: This tasty glaze is a flavorful mixture of ketchup, brown sugar, and yellow mustard– easy-peasy!
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Tips for Success
- Don’t overwork the meat; otherwise, the loaf will turn out dry and tough.
- Don’t be afraid to add an extra egg if the meat is not sticking together.
- Use an instant-read thermometer to avoid overcooked, dry meatloaf. It should be 160°F internally when it is done.
- Let the baked meatloaf rest for 10-15 minutes before slicing to lock in the juices.
- This is a great make-ahead recipe since the loaf can be prepared in the pan and stored in the refrigerator for up to 2 days before baking.
- You can also freeze the unbaked loaf; just thaw it overnight before baking.
How to Store and Reheat
Store fully-baked Cracker Barrel meatloaf tightly wrapped in plastic wrap in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for about 1 hour. Individual slices can also be reheated for about 10-15 minutes.
Serving Suggestions
I love to bring Cracker Barrel home by serving this meatloaf with mashed potatoes, mac and cheese, and green beans. And don’t forget the bread– a buttermilk biscuit or cornbread muffin really makes the dish!
Cracker Barrel Meatloaf Recipe
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Ingredients
For the Meatloaf
- 1 tablespoon olive oil
- 1 medium yellow onion finely diced
- 1 green bell pepper finely diced, optional
- 45 Ritz crackers crushed
- 2 large eggs whisked
- 1 cup freshly shredded cheddar cheese
- ½ cup whole milk
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 pounds 80% lean ground beef
For the Glaze
- ⅔ cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon yellow mustard
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and grease lightly.
- Heat the olive oil in a medium saute pan over medium heat. Add in the onion and bell pepper. Cook, stirring often, until softened, about 5-7 minutes. Remove from the heat and let cool.1 tablespoon olive oil, 1 medium yellow onion, 1 green bell pepper
- In a large bowl, mix together the Ritz crackers, eggs, cheese, milk, salt and pepper until combined.45 Ritz crackers, 2 large eggs, 1 cup freshly shredded cheddar cheese, ½ cup whole milk, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
- Add in the ground beef and cooled pepper/onion mixture and mix with your hands until the ingredients are evenly distributed.2 pounds 80% lean ground beef
- Turn the mixture out onto your prepared pan. Shape it into a loaf and bake for 30 minutes.
- In a small bowl, stir together the ketchup, brown sugar, and mustard.⅔ cup ketchup, 2 tablespoons brown sugar, 1 teaspoon yellow mustard
- After the meatloaf has cooked for 30 minutes, spoon the glaze over the meatloaf and spread it out to evenly coat. Bake for another 30 minutes or until cooked through.
- Cool for 10-15 minutes before slicing and serving.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
How to Make Cracker Barrel Meatloaf Step by Step
Sauté the Veggies: Preheat the oven to 350°F. Line a baking sheet with parchment paper and grease lightly. Heat 1 tablespoon of olive oil in a medium saute pan over medium heat. Add in the 1 finely diced medium onion and 1 finely diced green bell pepper. Cook, stirring often, until softened, about 5-7 minutes. Remove from the heat and let cool.
Mix the Binders: In a large bowl, mix together 45 crushed Ritz crackers, 2 large eggs, 1 cup of freshly shredded cheddar cheese, ½ cup of whole milk, 1 teaspoon of kosher salt, and ¼ teaspoon of black pepper until combined.
Form the Loaf: Add in 2 pounds of 80% lean ground beef and the cooled pepper/onion mixture and mix with your hands until the ingredients are evenly distributed. Turn the mixture out onto your prepared pan. Shape it into a loaf and bake for 30 minutes.
Glaze the Loaf: In a small bowl, stir together ⅔ cup of ketchup, 2 tablespoons of brown sugar, and 1 teaspoon of yellow mustard. After the meatloaf has cooked for 30 minutes, spoon the glaze over the meatloaf and spread it out to evenly coat. Bake for another 30 minutes or until cooked through.
Cool and Serve: Cool for 10-15 minutes before slicing and serving.
Made this for Sunday dinner. Let me tell you it’s delicious 😋 between 3 of us there wasn’t any left! Do you have a copycat of Cracker Barrels Southern Fried Chicken? Thank you for a great recipe. It’s definitely a keeper.
This is the absolute best Meatloaf I have ever made. Been making it for years and never a complaint from anyone. Definite a 5 star.