Cracker Barrel Meatloaf (Copycat)
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Standing Time
15 mins
-
Total Time
1 hr 30 mins
-
Servings
8
-
Calories
445 kcal
-
Course
Main Course
-
Cuisine
American
Cracker Barrel Meatloaf (Copycat)
Description
This meatloaf recipe captures the flavor profile of Cracker Barrel’s version by combining 80% lean ground beef with sautéed onions and bell peppers softened in olive oil, crushed crackers for texture, eggs, shredded cheddar cheese, and milk. The mixture is gently combined and shaped into a loaf before baking in a pan to ensure it holds together and cooks evenly. During baking, a glaze made from ketchup, brown sugar, and yellow mustard is brushed over the meatloaf, imparting a glossy, sweet finish.
The meatloaf is baked in two stages: initially without the topping to cook the interior, then with the glaze to create a flavorful crust. Allowing it to rest after baking helps retain juices and makes slicing easier. The texture remains tender because the meat is not overworked.
Ideal for serving alongside mashed potatoes, biscuits, or roasted vegetables, this meatloaf offers a hearty meal reminiscent of diner classics. The notes suggest variations like using a three-meat blend for added flavor and tips for adjusting cooking times at higher altitudes.
Ingredients
- ½ tablespoon olive oil
- ½ cup yellow onion finely diced
- 1/2 cup bell pepper finely diced
- 2 pounds ground beef see notes for alternative meat suggestion, 80% lean
- 1 cup Ritz crackers crushed
- 2 egg whisked
- 1 cup cheddar cheese shredded, sharp
- 1/2 cup milk whole
- 1 tsp. salt
- 1/4 tsp. black pepper
For the Topping:
- 1/2-3/4 cup ketchup
- 2 tbsp. brown sugar
- 1 tsp. yellow mustard
Instructions
- Preheat oven 350 degrees F.
- Sauté the diced peppers and onions in a small pan with the olive oil until softened, about 5 minutes. This gives them a more subtle flavor and texture. Set aside and let cool.
- Combined the whisked eggs, crushed crackers, onions, bell peppers, cheese, milk, and salt/pepper in a large bowl.
- Add ground beef and mix until just combined. Don't overwork the meat, we want tender results.
- Form it in a loaf and place it into a loaf pan. Not using a loaf pan can result in the loaf falling apart. It also takes much longer to cook, which causes it to dry out.
- Bake for 30 minutes.
- Combine the topping ingredients while it bakes and set aside.
- Remove the meatloaf and brush on the topping. Bake for an additional 30-40 minutes. (Pull it once it reaches 155 degrees.)
- Let it rest for 15 minutes in the loaf pan prior to slicing in. It will increase 8-10 degrees in temperature during this time. Slicing in too early also causes the juices to leak out. Ensure the middle is 160 degrees before you slice it.
- Serve with creamy mashed potatoes and enjoy!
Notes
- For tender meatloaf, avoid overmixing the meat to keep it moist.
- Using a loaf pan helps shape the meatloaf and prevents it from crumbling.
- This recipe works well with a three-meat blend of beef, pork, and veal for increased tenderness and flavor.
- Rest the meatloaf for 15 minutes after baking to help retain juices and make slicing easier.
- This meatloaf pairs well with mashed potatoes, buttermilk biscuits, and roasted green beans.
- At higher altitudes, cooking time may need to be extended by 15-20 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 15g | 5% |
| Protein | 25g | 50% |
| Fat | 31g | 48% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 628mg | 26% |
| Potassium | 446mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 566IU | 11% |
| Vitamin C | 13mg | 14% |
| Calcium | 164mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
