Cracker Barrel meatloaf recipe
If you're craving something cozy and nostalgic, this Cracker Barrel meatloaf recipe is the one to make. It's juicy, cheesy, and topped with that signature glaze that makes every bite a hug on a plate.
Ingredients
- For the Meatloaf:
- 2 lbs lean ground beef
- 2 large eggs
- 1 cup crushed Ritz crackers about 24 crackers
- 1 cup shredded sharp cheddar cheese
- ½ cup chopped green bell pepper
- ½ cup chopped onion
- ½ cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- For the Glaze:
- ½ cup ketchup
- ¼ cup brown sugar
- 1 tablespoon yellow mustard
Instructions
- Preheat and Prep (5 minutes)
- Preheat your oven to 350°F (175°C). Line a baking sheet with foil or parchment paper for easier cleanup, or use a greased loaf pan.
- Make the Meat Mixture (10 minutes)
- In a large bowl, combine ground beef, eggs, crushed crackers, shredded cheese, green bell pepper, onion, milk, salt, and pepper. Use your hands or a wooden spoon to gently mix until combined—don’t overwork it, or the meatloaf will get tough.
- Shape and Bake (30 minutes)
- Shape the meat mixture into a loaf and place it on the baking sheet or in the loaf pan. Bake uncovered for 30 minutes.
- Mix and Add the Glaze (5 minutes)
- While it’s baking, stir together the ketchup, brown sugar, and mustard in a small bowl. After 30 minutes of baking, remove the meatloaf and spread the glaze generously on top.
- Bake Again (30–35 minutes)
- Return the glazed meatloaf to the oven and bake for another 30–35 minutes, or until the internal temperature reaches 160°F. Use an instant-read thermometer to check.
- Rest and Slice (10 minutes)
- Let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute and keeps every bite moist.
Notes
- Use lean ground beef (80/20 or 85/15) for a balance of moisture and flavor without excess grease.
- Using a baking sheet instead of a loaf pan lets the edges caramelize and gives you more glaze-to-meat ratio!
- Bonus Tip: Pour any extra glaze over your mashed potatoes—thank me later!
- Leftover meatloaf makes amazing sandwiches the next day with some mayo and lettuce on toasted bread.