Cracker Barrel Meatloaf Recipe

This Cracker Barrel meatloaf recipe delivers a tender, sliceable loaf made with Ritz crackers and sharp cheddar, finished with a classic sweet and tangy ketchup glaze. It bakes on a sheet pan for even cooking and clean slices, making it a reliable copycat version of the restaurant favorite.

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This Cracker Barrel meatloaf is built the same way the restaurant version is. Soft but sliceable, savory through the middle, and finished with a sweet, tangy glaze that sets in the oven.

Ritz crackers take the place of breadcrumbs, cheddar melts into the beef, and finely chopped onion and bell pepper soften as the loaf bakes. It’s shaped free-form on a sheet pan, glazed partway through, and rested before slicing so it holds together cleanly.

The result is familiar, comforting, and straightforward, exactly what we want from a classic meatloaf dinner.

Cracker Barrel Style Meatloaf, Made at Home

This meatloaf bakes directly on a rimmed sheet pan rather than in a loaf pan, which helps excess fat cook off rather than collect underneath. The rectangular shape promotes even cooking from edge to center and makes portioning predictable once sliced.

The flavor stays balanced rather than heavily seasoned, which keeps it squarely in classic Cracker Barrel territory. It serves well as a straightforward dinner main and does not rely on gravy or additional sauces to feel complete.

This meatloaf relies on a short, familiar ingredient list. Each part serves a clear purpose in the final texture and flavor.

What you'll need to make Cracker Barrel copycat meatloaf:

For the Meatloaf Base

• 2 pounds lean ground beef, 80/20 ground beef
• 1 ¼ cup crushed Ritz crackers
• 1 cup sharp cheddar cheese, freshly shredded
• ½ cup green bell pepper, finely chopped
• ½ cup sweet yellow onion, finely diced
• ½ cup half and half, or whole milk
• 2 extra large eggs, beaten
• 1 ½ teaspoon kosher salt
• 1 teaspoon fresh cracked black pepper

For the Ketchup Glaze

• ¾ cup ketchup
• 2 ½ tablespoons light brown sugar, packed
• 2 teaspoons prepared yellow mustard 
• 2 teaspoons Worcestershire sauce 

STEP ONE: Prep the Oven and Pan

Heat the oven to 350°F. Line a rimmed baking sheet with parchment paper, heavy-duty foil, or both to make cleanup easier.

STEP TWO: Mix the Meatloaf

Add the ground beef, crushed Ritz crackers, shredded cheddar, green bell pepper, onion, half and half, beaten eggs, salt, and pepper to a large mixing bowl. Mix with a spoon or clean hands just until everything comes together. Stop once the mixture looks evenly combined.

STEP THREE: Shape and Bake

Place the meat mixture in the center of the prepared baking sheet. Shape it into a rectangle about 10 inches long and 6 inches wide. Bake for 30 minutes.

STEP FOUR: Make the Glaze

To make the sweet tangy meatloaf glaze recipe: While the meatloaf bakes, whisk the ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl until smooth.

STEP FIVE: Glaze and Finish Baking

Remove the meatloaf from the oven after 30 minutes. Spread the glaze evenly over the top. Return it to the oven and bake for another 40 minutes, until the center reaches 160°F.

STEP SIX: Rest and Slice

Let the meatloaf rest for 10 minutes. Slice into ten ½-inch pieces and serve hot.

In The Fridge: Store leftover meatloaf tightly covered in the refrigerator for up to four days.

In The Freezer: To freeze, cool the baked slices completely, wrap them well, and freeze for up to two months. Thaw overnight in the refrigerator before reheating.

How To Make Meatloaf Ahead: You can mix and shape the meatloaf a day ahead and keep it refrigerated, tightly covered. Bake it just before serving so the texture stays consistent.

How To Reheat Meatloaf: For the best texture, reheat slices in a covered skillet or oven until warmed through. The microwave works as well, but shorter bursts help prevent drying.

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Cracker Barrel Meatloaf Recipe

This Cracker Barrel meatloaf recipe delivers a tender, sliceable loaf made with Ritz crackers and sharp cheddar, finished with a classic sweet and tangy ketchup glaze. It bakes on a sheet pan for even cooking and clean slices, making it a reliable copycat version of the restaurant favorite.

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5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dinner

Cuisine American

Servings 10 servings

Calories 271 kcal

Ingredients

  

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For the Meatloaf Base

• 2 pounds lean ground beef (80/20 ground beef)
• 1 ¼ cup crushed Ritz crackers
• 1 cup sharp cheddar cheese (freshly shredded)
• ½ cup green bell pepper (finely chopped)
• ½ cup sweet yellow onion (finely diced)
• ½ cup half and half (or whole milk)
• 2 extra large eggs (beaten)
• 1 ½ teaspoon kosher salt
• 1 teaspoon fresh cracked black pepper

For the Ketchup Glaze

• ¾ cup ketchup
• 2 ½ tablespoons light brown sugar (packed)
• 2 teaspoons prepared yellow mustard
• 2 teaspoons Worcestershire sauce

DIRECTIONS

 

• Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or heavy-duty aluminum foil. (You can line your baking sheet with both parchment paper and heavy duty foil. This will make clean-up much easier.)
• Add the ground beef, crushed cracker crumbs, shredded cheddar cheese, chopped bell pepper, diced onion, half and half, beaten eggs, salt, and pepper to a large (4-5 quart) mixing bowl.
• Next, you can use either a large spoon, or your hands to mix/blend the ground beef and seasonings together until well incorporated. (If you choose to mix with your hands, it's best to use disposable gloves. We prefer to use our hands to mix.)
• Place the meatloaf base in the center of the prepared baking sheet. Shape the meatloaf into a rectangular shape that is about 10 inches long and 6 inches wide. Bake for 30 minutes. While the meatloaf is baking, make the glaze.
• Add the ketchup, brown sugar, mustard, and Worcestershire sauce to a small (3-4 cups) bowl. Whisk to completely combine.
• After the meatloaf has baked for 30 minutes, remove the meatloaf from the oven. Evenly spread the ketchup glaze over the top of the meatloaf. Return the meatloaf to the oven and bake for an additional 40 minutes. The internal temperature needs to be 160°F.
• Remove the meatloaf from the oven and allow it to rest for 10 minutes.
• Use a sharp kitchen knife to carefully cut ten ½ inch slices. Serve while hot.

Notes

• Use Fresh Ingredients: Freshly shredded cheese and freshly chopped vegetables will give the best flavor and texture.
• Avoid Overmixing: Mix the meatloaf ingredients just until they are combined. Overmixing can make the meatloaf dense and tough.
• Handling the Meat: When mixing the meat mixture, try not to compress it too much. Light handling will help keep the meatloaf tender.
• Visual Cues: Look for visual cues such as a browned, slightly caramelized glaze on top, and clear (not pink) juices running from the meatloaf to judge doneness. Overcooking can lead to a dry meatloaf.
• Resting Time: Allow the meatloaf to rest for at least 10 minutes before slicing. This helps the juices redistribute throughout the meat, making it more moist and easier to slice.
• Prevent the Glaze From Burning: If the glaze begins to burn or gets too dark, tent a piece of foil overtop (you don’t have to tuck it tightly around the meatloaf).

Nutrition

Calories: 271kcal | Carbohydrates: 15g | Protein: 24g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 105mg | Sodium: 760mg | Potassium: 451mg | Fiber: 1g | Sugar: 9g | Vitamin A: 326IU | Vitamin C: 7mg | Calcium: 128mg | Iron: 3mg

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