Cracker Barrel Meatloaf Recipe

Close-up of two thick slices of Cracker Barrel–style meatloaf stacked on top of each other, coated with a glossy red ketchup glaze. The meatloaf sits on a bed of creamy mashed potatoes with bright green beans on the side. The interior shows a fine, tender crumb with visible bits of green bell pepper and onion.

5 from 2 votes

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.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Dinner

Cuisine: American

Servings: servings

Calories: 271kcal

Author: Shauna

Ingredients

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

Instructions

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