Cracker Barrel Meatloaf Recipe
User Reviews
5
Cracker Barrel Meatloaf Recipe
Description
This recipe combines lean ground beef with finely diced onions and optional bell pepper that are sautéed to softened sweetness. Crushing Ritz crackers into the mixture adds moisture and binds the meat. Milk, shredded sharp cheddar, and eggs round out the ingredients to form a well-textured loaf. After shaping and initial baking, a glaze made from ketchup, brown sugar, Worcestershire sauce, and yellow mustard is applied to create a glossy, tangy-sweet crust. Final baking fully cooks the meatloaf, locking in juiciness. The recipe notes recommend resting the meatloaf for 15 minutes after baking to allow carryover cooking to reach a safe internal temperature (around 160°F). If unsure about doneness, additional baking is suggested. Variations like omitting bell pepper or adjusting cooking time for altitude are included. This method results in a classic, richly flavored meatloaf with a balanced savory-sweet glaze.
Ingredients
- 2 lbs ground beef 85/15, lean
- 1/2 cup white onion finely diced or grated
- 1/2 cup bell pepper finely diced or grated (optional, see Note 1)
- 48 Ritz crackers crushed (1 1/2 sleeves)
- 4 oz cheddar cheese shredded, sharp
- 1/2 cup milk any variety
- 3 egg large
- 1 tsp kosher salt
- 1/2 tsp black pepper ground
Meatloaf Glaze
- 3/4 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp yellow mustard prepared
Instructions
- Preheat oven to 350°F.
- To a small bowl, add ketchup, brown sugar, Worcestershire sauce and yellow mustard. Use small spoon or whisk to combine; set aside.
- Add oil to a small skillet over medium heat. When oil is hot, add diced onions and peppers. Cook until softened, about 5 minutes. Remove from heat and set aside to cool.
- To a large mixing bowl, add eggs, finely crushed Ritz crackers, cheese, milk, salt, black pepper, and sauteed vegetables. Stir with spatula to combine.
- Add ground beef and gently combine to incorporate. Do not over mix or meatloaf will be dry.
- Form into a loaf and place inside a meatloaf pan. Alternatively, shape meatloaf mixture into a large round loaf shape (similar to round loaf of bread) and place on baking sheet lined with foil or parchment paper.
- Bake in preheated oven for 30 minutes. Remove pan from oven and spread meatloaf glaze over the top of meatloaf. Bake for an additional 30 to 40 minutes, or until the internal temperature in center of loaf reaches 155° F. (See Note 2)
- Let meatloaf cool in pan for 15 minutes before slicing and serving. (See Note 3)
Notes
- Bell pepper is optional; it can be omitted as it is not used in Cracker Barrel's original meatloaf recipe.
- Allow the meatloaf to rest 15 minutes after baking to finish cooking through carryover heat and to hold its shape when sliced.
- If the meatloaf shows pink when sliced and no thermometer is available, cover with foil and bake an additional 15 minutes.
- For high altitude baking, increase cooking time by 15 to 20 minutes for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 23g | 8% |
| Protein | 32g | 64% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 148mg | 49% |
| Sodium | 876mg | 37% |
| Potassium | 599mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 666IU | 13% |
| Vitamin C | 14mg | 16% |
| Calcium | 179mg | 18% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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