Cracker Barrel Meatloaf Recipe (The Best Copycat)
Recreate the beloved restaurant classic at home! This copycat Cracker Barrel meatloaf is incredibly moist, packed with flavor, and topped with the signature sweet and tangy glaze that makes it famous.
Equipment
- Large Mixing Bowl
- 9x5 inch loaf pan or baking sheet
- Small Bowl
- Whisk
- Instant-Read Thermometer
Ingredients
For the Meatloaf:
- 2 lbs ground beef (80/20 recommended)
- 1 cup Ritz crackers crushed (about 25 crackers)
- 1/2 cup whole milk
- 1 small onion finely diced
- 1 small green bell pepper finely diced
- 1 cup sharp cheddar cheese shredded
- 2 large eggs lightly beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
For the Glaze:
- 3/4 cup ketchup
- 1/4 cup brown sugar packed
- 1 tbsp apple cider vinegar
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan or line a baking sheet with parchment paper.
- In a large bowl, combine the crushed Ritz crackers and milk. Let it stand for 5 minutes until the crackers are soft.
- Add the ground beef, diced onion, diced bell pepper, shredded cheddar, beaten eggs, salt, pepper, and garlic powder to the bowl.
- Gently mix with your hands until just combined. Do not overmix.
- Shape the mixture into a loaf and place it in your prepared pan or on the baking sheet.
- Bake for 30 minutes.
- While the meatloaf bakes, whisk together the ketchup, brown sugar, and apple cider vinegar in a small bowl to make the glaze.
- After 30 minutes, remove the meatloaf from the oven and spread half of the glaze evenly over the top.
- Return to the oven and bake for another 25-30 minutes, or until the internal temperature reaches 160°F (71°C). Spread the remaining glaze on top during the last 5 minutes of cooking.
- Let the meatloaf rest for 10 minutes before slicing and serving.
Notes
For the best flavor and texture, use 80/20 ground chuck and shred your own cheese from a block. Letting the meatloaf rest is essential for keeping the slices juicy and intact.