Cracker Barrel-Style Meatloaf

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Description

This Cracker Barrel-style meatloaf is a classic Southern comfort dish made with ground beef, buttery Ritz crackers, sautéed vegetables, and a tangy ketchup glaze. It’s moist, flavorful, and hearty—just like the one served at the famous restaurant chain. Perfect for a cozy family dinner, this meatloaf pairs beautifully with mashed potatoes, green beans, or mac and cheese.

Ingredients For Cracker Barrel-Style Meatloaf

For the Meatloaf:

  • 2 lbs ground beef (80/20 recommended)

  • 1 small onion, finely diced

  • 1 small green bell pepper, finely diced

  • 1 ½ sleeves Ritz crackers (about 45 crackers), crushed

  • 4 large eggs, lightly beaten

  • ½ cup milk

  • 1 tsp garlic powder

  • 1 tsp salt

  • ½ tsp black pepper

For the Glaze:

  • 1 cup ketchup

  • 2 tbsp brown sugar

  • 1 tsp yellow mustard (optional for tang)

 Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan or line with parchment paper.

  2. Sauté vegetables: In a small skillet, sauté onion and bell pepper in a little butter or oil until softened (about 3–4 minutes). Let cool slightly.

  3. Mix meatloaf: In a large bowl, combine ground beef, crackers, eggs, milk, sautéed vegetables, garlic powder, salt, and pepper. Mix gently with your hands—do not overmix.

  4. Shape & bake: Place mixture in the prepared loaf pan, shaping evenly. Bake uncovered for 45 minutes.

  5. Prepare glaze: Mix ketchup, brown sugar, and mustard.

  6. Glaze & finish: After 45 minutes, spread glaze evenly over meatloaf. Bake for another 15–20 minutes, until the internal temperature reaches 160°F (71°C).

  7. Rest & serve: Let meatloaf rest 10 minutes before slicing. Serve warm with sides.

Notes

  • Ritz crackers add a buttery, savory flavor compared to breadcrumbs.

  • Baking in a loaf pan keeps the meatloaf moist; free-form on a sheet pan gives more glaze surface.

  • Resting time is essential—this helps slices hold their shape.

 Tips

  • Use a mix of ground beef and ground pork for richer flavor.

  • For a healthier version, substitute whole wheat crackers and use lean beef.

  • Make mini meatloaves in a muffin tin for quicker baking (25–30 minutes).

  • Double the glaze if you like extra sauce for dipping.

 Servings

  • Makes 6–8 servings

Nutritional Info (per serving, approx.)

  • Calories: 390

  • Protein: 26g

  • Fat: 22g

  • Carbohydrates: 22g

  • Fiber: 1g

  • Sugar: 8g

  • Sodium: 680mg

Benefits

  • Protein-rich meal that’s hearty and satisfying.

  • Family-friendly comfort food that can feed a crowd.

  • Great for meal prep—leftovers taste even better the next day.

  • Pairs well with a variety of side dishes, making it versatile.

 Q&A

Q: Can I make this ahead of time?
A: Yes! Assemble the meatloaf, cover, and refrigerate up to 24 hours before baking.

Q: Can I freeze meatloaf?
A: Yes, you can freeze it baked or unbaked. Wrap tightly in foil and freeze up to 3 months.

Q: Why is my meatloaf falling apart?
A: It may need more binder (crackers/eggs) or resting time before slicing.

Q: Can I make it spicier?
A: Add chili flakes, hot sauce, or use pepper jack cheese cubes inside for a kick.

Q: What sides go best with this meatloaf?
A: Classic mashed potatoes, fried okra, cornbread, green beans, or mac and cheese.

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