Cracker Barrel Meatloaf
Cracker Barrel Meatloaf

Save
money and learn how to make Cracker Barrel Meatloaf at home with this
easy copycat recipe. Enjoy a classic meatloaf with a rich tomato sauce.
Servings: 10
Ingredients
Meatloaf Ingredients
- 1 1/2 pounds ground chuck
- 2 eggs
- 1 cup crushed Ritz crackers
- 1/4 cup milk
- 1/2 cup finely chopped white onion
- 1/4 cup finely diced green bell pepper
- 14.1 ounces diced tomatoes 1 can – drained
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
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
Pro Tips for Perfect Meatloaf
- Handle with care: Be gentle when mixing the ingredients and shaping your loaf. Overmixing or compacting too firmly can result in a dense, tough texture.
- Fat is flavor: While you might be tempted to use leaner meat, the 80/20 ground chuck provides the right amount of fat for flavor and moisture. Leaner meat will result in a drier meatloaf.
- Even cooking: If using a loaf pan, place it on a baking sheet to catch any overflow and ensure even heat distribution.
- Temperature matters: Use a meat thermometer to ensure your meatloaf reaches an internal temperature of 160°F (71°C) for food safety without overcooking.
- Let it rest: Allow your meatloaf to rest for 5-10 minutes before slicing. This helps the juices redistribute and prevents the slices from falling apart.
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