Cracker Barrel Meatloaf
User Reviews
5
-
Prep Time
10 mins
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Cook Time
1 hr
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Servings
10
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Calories
253 kcal
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Course
Main Course
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Cuisine
American
Cracker Barrel Meatloaf
Description
This Cracker Barrel Meatloaf recipe uses 80/20 ground chuck for fat content that adds moisture and richness. Ritz cracker crumbs act as a binder with eggs and milk, absorbing juices and keeping the loaf tender. Finely chopped white onion and green bell pepper provide subtle vegetal sweetness and texture, while drained canned diced tomatoes add moisture without making the loaf soggy. Seasonings are simple with salt and black pepper.
The glaze combines ketchup, brown sugar, yellow mustard, and Worcestershire sauce, adding sweetness, tang, and depth. It is spread atop the loaf after initial baking so it forms a caramelized glaze during the final baking stage. Baking at 350°F for one hour ensures thorough cooking, reaching 160°F internally for safety.
After baking, resting the meatloaf lets juices redistribute, preventing dry or crumbly slices. Handling the mixture gently during preparation avoids toughness from over mixing. Using a baking sheet with parchment or foil simplifies cleanup and supports even heat exposure.
Ingredients
Meatloaf Ingredients
- 1 1/2 pounds ground chuck
- 2 egg
- 1 cup Ritz crackers crushed
- 1/4 cup milk
- 1/2 cup onion finely chopped; white onion
- 1/4 cup green bell pepper finely diced
- 14.1 ounces diced tomatoes 1 can - drained
- 1 teaspoon salt
- 1/4 teaspoon black pepper ground
Meatloaf Glaze
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
Instructions
Meatloaf Glaze Preparation
- In a small bowl combine ketchup, brown sugar, mustard, and Worcestershire sauce.
Meatloaf Preparation
- Preheat oven to 350 ℉. Line a baking sheet with parchment paper or aluminum foil for easy removal if desired.
- In a large bowl, beat the eggs well, then add the cracker crumbs, onion, green pepper, milk, salt, drained diced tomatoes, and pepper. Mix well.
- Add the ground beef and mix well. Turn out the meatloaf mixture onto the prepared pan; shape into a loaf.
- Bake for 30 minutes then spread topping on top of the meatloaf. Bake for an additional 30 minutes or until the center is 160 ℉.
- Let stand for 5-10 minutes to rest, then slice and serve.
Notes
- Mix ingredients gently and avoid compacting to prevent a tough, dense meatloaf.
- Use 80/20 ground chuck to maintain moisture and flavor; leaner meat can dry out the loaf.
- If using a loaf pan, place it on a baking sheet to catch any drips and promote even baking.
- Use a meat thermometer to bake to an internal temperature of 160°F for food safety.
- Allow the meatloaf to rest 5-10 minutes after baking for easier slicing and juicier texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 14g | 28% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 82mg | 27% |
| Sodium | 472mg | 20% |
| Potassium | 347mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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