Cracker Barrel Meatloaf Copycat Recipe

Cracker Barrel Meatloaf Copycat

Buttery cracker crumbs, cheddar, onion, and green bell pepper give this beef meatloaf its Cracker Barrel-style character. It bakes as one loaf, then gets a ketchup, brown sugar, and mustard glaze partway through cooking. The glaze should be glossy and sticky when the loaf is done.

Gentle mixing keeps the meatloaf from turning dense, and a short rest helps it hold together in thick slices. Serve the slices over mashed potatoes with green beans alongside.

Ingredients for Cracker Barrel Meatloaf

Makes 6 servings.

• 1 teaspoon neutral oil
• 1/2 cup finely diced yellow onion (80g)
• 1/2 cup finely diced green bell pepper (75g)
• 1 cup finely crushed Ritz-style buttery crackers (100g)
• 1/2 cup milk (120g)
• 2 large eggs
• 1 cup shredded sharp cheddar cheese (115g)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 pounds ground beef, preferably 85/15 (900g)
• 1/2 cup ketchup (120g)
• 2 tablespoons packed brown sugar (25g)
• 2 teaspoons yellow mustard

Optional garnish: 1–2 teaspoons finely chopped parsley. Mashed potatoes and green beans are suggested for serving and are not included in the amounts above.

How to Make Cracker Barrel Meatloaf

1. Prepare the oven and pan: Preheat the oven to 350°F (175°C). Line a 9-by-5-inch loaf pan with parchment, leaving overhang on the long sides for lifting out the loaf.
2. Soften the vegetables: Heat the oil in a skillet over medium heat. Cook the onion and bell pepper for 5–7 minutes, until softened but not deeply browned. Transfer to a plate and let cool before mixing with the beef.
3. Mix gently: Combine the cracker crumbs and milk in a large bowl. Add the eggs, cheddar, cooled vegetables, salt, pepper, and ground beef. Fold just until evenly combined; do not knead the mixture.
4. Shape and start baking: Transfer the mixture to the pan and shape it into an even rectangle without packing it tightly. Bake uncovered for about 30 minutes.
5. Add the glaze: Stir together the ketchup, brown sugar, and mustard. If substantial grease has pooled in the pan, carefully spoon off the excess. Spread the glaze over the partially baked loaf, easing some toward the sides without breaking the surface.
6. Finish baking: Return the pan to the oven. Begin checking the thickest part of the center at about 55 minutes total. The loaf will usually take about 60–70 minutes total, but continue baking until an instant-read thermometer reads 160°F (70°C). The glaze should look glossy and sticky, not thin and wet.
7. Rest and slice: Let the meatloaf rest in the pan for 10–15 minutes. Lift it out using the parchment, cut into thick slices, and add parsley if desired.

How to Keep the Meatloaf Tender and Sliceable

Softening the onion and pepper first gives them a tender texture in the finished loaf. Let them cool before adding them to the raw beef, then mix and shape the loaf gently: overworking or firmly packing the meat can make it dense.

Use the center temperature rather than the clock alone, since ovens and loaf dimensions affect baking time. Resting the cooked loaf helps it hold together when sliced. Some drippings may collect in the pan; 85/15 beef is a practical choice, not a guarantee against pooled grease.

Serving and Related Recipes

Arrange thick, overlapping slices over mashed potatoes, keeping the glaze and cut surfaces visible. Serve green beans alongside.

For another beef-and-cheddar dinner, try these cheeseburger sliders with cheddar and golden onions. For a different beef dinner, make these beef teriyaki rice bowls with crisp-tender vegetables.

How to Store and Reheat Meatloaf

Cool leftovers and refrigerate them in an airtight container for 3–4 days. Reheat slices in the oven or microwave until heated through.

To make the loaf ahead, tightly wrap the formed, uncooked meatloaf and refrigerate it for 1–2 days. It can also be frozen uncooked and thawed completely in the refrigerator before baking; thawing may take 24–36 hours. Check the center temperature when baking rather than assuming the usual time will apply.

Nutrition Information

Approximate nutrition per serving, based on 1/6 of the meatloaf and excluding mashed potatoes and green beans: 570 calories, 37g protein, 36g fat, and 25g carbohydrates. Per 100g: approximately 230 calories, 15g protein, 14g fat, and 10g carbohydrates. Values vary with ingredient brands, beef fat content, and cooked loaf weight.