Copycat Cracker Barrel Meatloaf

Prepare the Meatloaf Mixture:

1. To a large mixing bowl, add all the ingredients through pepper, and mix to combine.
2. Add the ground beef and using either clean hands or a wooden spoon, mix to just incorporate the ingredients. Tip - The beef is added at the end to make sure you get everything else mixed first before adding the beef since you don't want to overmix it at all or your meatloaf will be tougher.
3. Add the Ritz crackers and mix lightly to incorporate. If air frying, go to step 4. And if oven baking, go to step 10.

To Air Fry Meatloaf:

1. Preheat an XL air fryer to 350F, line two 5x3x2 ceramic loaf pans or similarly sized mini loaf pans (you can use metal, noting meatloaf will cook faster in metal than ceramic) with parchment paper and spray well with cooking spray.
2. Divide the meatloaf mixer between the two pans taking care not to hard-pack it in or meatloaf will be denser. For crispier edges, leave about a 1 centimeter perimeter between the meat and all sides of the pan.
3. Air fry for 30 minutes.
4. Glaze - While waiting, make the glaze by whisking together all ingredients in a small bowl.
5. After 30 minutes, open the basket, and evenly brush and distribute the glaze over the tops of both loaves of meatloaf and return to the air fryer.
6. Air fry again for about 5 to 7 minutes, and check for doneness with a digital thermometer that should read 155F, before removing the loaf pans from the air fryer basket and allowing them to rest for 15 minutes. Tips - The resting period is important because it will allow the internal temp to climb to 160F which is when the meatloaf is technically done and safe to consume. Therefore, don't skip the resting step. Jump to step 16.

To Bake Meatloaf in the Oven:

1. Preheat oven to 350F, line an 8x4-inch ceramic pan (9x5-inch is also fine but meatloaf will not be as tall and may cook quicker; metal baking pans are also fine noting meatloaf will cook quicker) with , and spray with cooking spray.
2. Add the meatloaf mixer to the pan taking care not to hard-pack it in or meatloaf will be denser. For crispier edges, leave about a 1 centimeter perimeter between the meat and all sides of the pan.
3. Bake for 30 minutes.
4. While waiting, make the glaze by whisking together all ingredients in a small bowl.
5. After 30 minutes, pull out the meatloaf, and evenly brush it all over the top of the meatloaf and return to the oven.
6. Bake again for 30 minutes, or until done. Check for doneness with a digital thermometer that should read 155F, before removing the loaf pan from the oven and allowing it to rest for 15 minutes. Tip - The resting period is important because it will allow the internal temp to climb to 160F which is when the meatloaf is technically done and safe to consume. Therefore, don't skip the resting step.