Home Copycat Recipes Cracker Barrel Meatloaf Recipe

Cracker Barrel Meatloaf Recipe

by insanelygood

Cracker Barrel’s Meatloaf Recipe is classic comfort food made with ground beef, onions, bell pepper, cheddar cheese, Ritz crackers and a sweet, savory glaze on top!

This copycat version is easy, delicious, and a crowd-pleaser that feeds the whole family at a fraction of the price. Plus, the leftovers are just as good the next day. But fair warning – with this recipe, it might not last long.

Want to save this recipe? Download the Cracker Barrel Copycat Recipe + Cooking Tips!
Cracker Barrel Meatloaf Recipe

Cracker Barrel Meatloaf

Meatloaf often gets a bad rap. Especially if you’ve ever had the “mystery meat” that’s often served in school cafeterias.

But when you make it with love (and a few simple tips), this classic meal quickly becomes a comfort food family favorite.

What makes the difference between a meatloaf that turns out dry and bland versus one that is moist and delicious?

This is where Cracker Barrel gets everything right.

They use lean ground beef, sauteed vegetables, buttery Ritz crackers, sharp cheddar cheese, eggs, milk and a savory glaze made from ketchup and brown sugar.

Plus, there are a few trade secrets that will ensure your meatloaf turns out tender and juicy. We’ll reveal those in just a bit.

Want to save this recipe? Download the Cracker Barrel Copycat Recipe + Cooking Tips!

Ingredients

80% lean ground beef
Onion
Bell pepper
Ritz crackers
Sharp cheddar cheese
Eggs
Milk
Salt
Black pepper

For the topping:

Ketchup
Brown sugar
Mustard

Cracker Barrel Meatloaf Recipe with list of ingredients

The Best Meat to Use

People often complain that their meatloaf is too dry. This is often caused by using leaner meat. 80% lean ground beef is the best ratio for a moist, juicy meatloaf that cooks to perfection.

You can also use half ground beef and half ground pork to enhance the flavor and texture of your loaf. Sausage is another excellent option.

Tips & Tricks

1. Do not over mix the meat.

I’ve been guilty of this many times. But I’ve since learned from the error of my ways.

Mixing your ingredients too much will result in a tough, dry meatloaf.

One of the secrets to a juicy meatloaf is not to over mix your ingredients. If you’re a perfectionist like me, this one requires a bit of self-control.

But if it makes a better meatloaf, so I try and combat my OCD tendencies.

It’s also important not to compress the meat too much when you’re forming the loaf. When shaping your loaf, looser is better.

2. Don’t cook your meatloaf too high.

I’ve seen recipes that call for temperatures as high as 425 degrees F.

That tends to dry out the meat. Instead you want to shoot for 325 F to 350 F for a moist meatloaf.

3. Veggies are key.

The onion and green pepper make a huge difference when it comes to meatloaf. They add flavor, texture, and moisture. You can even add in some finely chopped carrots and celery as well.

It’s these little tweaks and additions that make all the difference between a bland, boring meatloaf and one that you’ll want to make again and again.

4. Give the meatloaf space in the pan.

For a long time, I made the mistake of filling up a 5×9 inch loaf pan from edge to edge. This causes the meatloaf to steam and results in what we call a “meat brick”.

It’s not the end of the world, but I’ve learned that you need to allow the meatloaf to breath while cooking. This allows the edges to caramelize and form a really nice crust.

Allow it to breath by using a baking sheet or large baking pan.

Meatloaf with Carrots and Mashed Potatoes

What to Serve With Meatloaf

A few side dishes can turn this simple meal into a family favorite.

  • Mashed Potatoes – This buttery smooth starch pairs perfectly with the savory deliciousness of meatloaf. It’s a classic combo.
  • Mac & Cheese – This is my personal favorite. Two classic comfort foods on a single plate. And the savory glaze pairs perfectly with the cheese.
  • Roasted Carrots – Add some color to your plate with glazed carrots. Another hearty vegetable that pairs perfectly with meatloaf.
  • Fried Okra – Ok. It may not be the healthiest. But this is one of my favorite sides at Cracker Barrel. I put it with almost everything. You can never go wrong with fried okra.
  • Biscuits – A side of bread makes this meal complete!

You can pick and choose your side dishes to fit any occasion.

If you’re looking to add a few veggies, you can also use green beans, asparagus, broccoli, or a nice side salad.

Can You Freeze Meatloaf?

You sure can! Meatloaf freezes well. You can double the recipe and have meals ready-to-go for a few weeks.

Be sure to let it cool to room temperature first. Then wrap it in foil and place in a sealed plastic Ziploc bag. Can be stored for up to three months.

When you’re ready to pull it out, add additional sauce on top and place it in the oven at 350F for about 20 to 30 minutes or until hot.

Or if you’re lazy like me, you can let it thaw in the refrigerator (or the kitchen counter) and then warm it up in the microwave.

Fun Facts about Cracker Barrel

The first Cracker Barrel was opened off Interstate 40 in Lebanon, Tennessee in 1969 by Dan Evins.

Since then, they’ve become an interstate institution. Famous for their checker boards, all-you-can-eat biscuits, tabletop peg games, and old-fashioned country store with vintage candy, games, and even rocking chairs.

Plus, all of those antique items you see hanging on the walls in the dining room are all vintage items inspired by local history. No reproductions allowed. In fact, Cracker Barrel now owns quite the antique collection, with over 100,000 items.

Growing up, my family went to Cracker Barrel nearly every weekend. It felt like a second home. So it was only natural that it became my first job as a hostess when I was in high school.

But it’s been years since I stepped inside a Cracker Barrel. Although just writing this article makes me crave those homemade biscuits and fried apples.

Want to save this recipe? Download the Cracker Barrel Copycat Recipe + Cooking Tips!
Cracker Barrel Meatloaf

Cracker Barrel Meatloaf Recipe

Cracker Barrel's Meatloaf Recipe is classic comfort food made with ground beef, onions, bell pepper, cheddar cheese, Ritz crackers and a sweet, savory glaze on top! Copycat Recipes Cracker Barrel Meatloaf Recipe European Print This
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 378 calories 20 grams fat
Rating: 4.8/5 ( 465 voted )

Ingredients

2 pounds lean ground beef
1 small finely diced onion
1/2 cup finely diced bell pepper (optional)
1 1/2 sleeves of crushed Ritz crackers (48 crackers total)
4 oz. shredded sharp cheddar or Colby cheese
3 eggs
1/2 cup milk
1 tsp. salt
1/4 tsp. black pepper

For the topping:

1/2 to 3/4 cup ketchup
2 tbsp. brown sugar
1 tsp. mustard

Instructions

1. Preheat oven to 350 degrees Fahrenheit.

2. In a small bowl, combine the ketchup, brown sugar, and mustard. Place to the side. This will be used later as the topping.

3. In a large bowl, combine the eggs, crushed Ritz crackers, cheese, milk, onion, bell pepper, salt and black pepper. Mix well.

4. Add in the ground beef. Mix well just to combine. Do not over mix.

5. Form into a loaf and place inside a baking pan or baking sheet lined with foil or parchment paper.

6. Bake at 350 degrees Fahrenheit for 30 minutes.

7. Remove from the oven and spread the topping over the meatloaf.

8. Bake for an additional 30 to 40 minutes or until the center is 160 degrees Fahrenheit.

9. Let it cool for 15 minutes before serving.

10. Enjoy!

Notes

There are 32 crackers in a sleeve, so you'll need about 48 crackers total.

Looking for Additional Meatloaf Recipes?

Or how about some more Cracker Barrel Recipes?

Did you like the recipe?

Click on a star to rate it!

Average rating / 5. Vote count:

Thanks!

Share on social media:

We are sorry that this post was not useful for you!

Let us improve this post!

Related Posts

27 comments

pamela j Rider October 6, 2019 - 5:36 pm

If you form your meatloaf over top of a couple of slices of white bread in the bottom of your casserole dish, the bread will work as a sponge to soak up the grease…works like a charm!!

Reply
Peggy October 11, 2019 - 8:44 am

Works great I use a sheet pan and use about four to six slices of bread. The bread smells really good when you cook it that way to. Also absorbs all the extra grease.

Reply
Jeanette Rasnick October 7, 2019 - 5:13 pm

Thank you for the recipe and tips

Reply
Judy Norman-Sexton October 10, 2019 - 1:07 am

Thanks for the tip! Can’t wait to try the meatloaf!

Reply
S. A. Rose October 10, 2019 - 5:40 pm

Haven’t tried it yet but really like meatloaf, will try the bread on the bottom.

Reply
Rita Craig October 10, 2019 - 6:15 pm

Thanks for recipe ill

Reply
Connie Edwards October 10, 2019 - 7:37 pm

Oh my gosh … This was so good! I would definitely make it again!!

Reply
Mike Goodridge October 10, 2019 - 7:58 pm

I miss the Cracker Barrel maps of the United States listing all their restaurants on a USA road map

Reply
Darlene October 10, 2019 - 8:24 pm

Love Cracker Barrel always get great food so will make this meat loaf.

Reply
Teresa Cox October 10, 2019 - 9:42 pm

I’ll admit, I was never a good cook. I’ve only mad one meatloaf during my married life…It looked nice, but it shrank to half the size, dry and hard…horrible. I gave up and never made it again. I’m now a retired widow and I am going to try my hand at making this recipe. I’ll keep my fingers crossed.

Reply
Judy October 10, 2019 - 10:22 pm

I make mine on top of the stove. Going to try same method with Cracker Barrel’s ingredients. Yum!

Reply
Renda October 11, 2019 - 11:10 am

We put a aluminum pan in the bottom of another pan put the meatloaf on top so the grease runs down and doesnt get soggy!!

Reply
Pearl Paden October 11, 2019 - 6:54 pm

Once at Cracker Barrel they had a temporary or trial dinner. It was outstanding but never served again. It was MAC and cheese with their smoked ham. Wish there was a recipe for it.❤

Reply
ESTEPHINIE Deleon February 8, 2020 - 5:35 pm

Second time making this and it came out so fabulous delicious thank u for the recipe

Reply
Carl October 12, 2019 - 12:06 pm

Will give this a try,for Sunday Dinner,Thanks,Carl

Reply
Tammy lacey October 12, 2019 - 7:49 pm

Can’t wait to make it!!

Reply
Valerie October 13, 2019 - 2:20 pm

Lovely meal with new boiled potatoes. Found the sauce sweet. I’d make it again but reduce the amount of sugar in recipe.

Reply
Ronnie Gambill October 14, 2019 - 10:45 am

Love to eat with you anywhere we go. The meatloaf is probably my favorite,because I never make it myself. I sure will try this recipe.

Reply
Stephanie October 15, 2019 - 11:51 am

Is it the big bag size of Ritz or the snack size bags?

Reply
insanelygood October 15, 2019 - 2:18 pm

The traditional box of Ritz crackers (which is 13.7oz).

Reply
Cecile October 16, 2019 - 6:29 pm

Great meatloaf,very moist. I added shredded cheddar on top of sauce!❤️

Reply
Gloria October 22, 2019 - 7:27 pm

I made this and I used tomato sauce instead of milk and added Lipton onion soup mix,used all other ingredients.Was so good and moist

Reply
Beverly Molles November 17, 2019 - 2:39 pm

I made this just as it was written. I was the best meatloaf I have ever had!!! Looking forward to making this again..Thank you for posting!!!

Reply
Judy November 29, 2019 - 10:53 am

I’ve been cooking for over 50 years and I’d never heard of putting a slice of bread in the bottom of your meatloaf pan. It makes such good sense, I’ll be trying that. Thanks for the excellent hint.

Reply
Debbie April 2, 2020 - 4:21 pm

I made this meatloaf today and it was wonderful. I did add dried parsley, Italian seasoning, and garlic powder to the recipe. My sister is very critical about food and she said it was good!

Reply
Deborah April 15, 2020 - 8:42 pm

I have never been a fan of meatloaf but my husband likes it. I had never found one that I liked-they were always so dense and dry. Since I am now “Stay-at-Home” I have had plenty of time to try new recipes. When I happened on this I was attracted by the photo which looked too good to pass up. I tried this and we all loved it. It comes out flavorful, but most importantly for me, it was so light, moist, and juicy. So I’ve added it to our family favorites and will definitely be making it again.

Reply
Marge May 19, 2020 - 8:06 pm

Absolutely delicious! The 1-1/2 sleeve of Ritz crackers is approx 50 crackers. There are 35 in one sleeve. I cooked this in my Instant Pot in a springform pan for 35 mins with 10 minute natural release. I used Dijon mustard in the ketchup topping instead of plain mustard.

Reply

Leave a Comment