I'm so excited to share this Copycat Cracker Barrel Meatloaf with you!
Over the years, I've made dozens of different meatloaf recipes. But this is one my all-time favorites.
It's incredibly moist, packed with flavor, and topped with that irresistible sweet and tangy glaze. Every bite is packed with classic, down-home flavor, just like the one from Cracker Barrel.
WANT TO SAVE THIS RECIPE?
With this Cracker Barrel Meatloaf recipe, you'll get the same tender, juicy texture and sweet, savory glaze without ever leaving home. I've tested and tweaked this recipe to make sure you get a juicy, flavorful meatloaf every single time.
Serve it with creamy mashed potatoes, and you'll feel like you're right back at Cracker Barrel and that crackling fire! Plus, the leftovers are just as good the next day.
But fair warning – with this recipe, it might not last long.
Ingredients for Cracker Barrel Meatloaf
Ground Beef: The heart of this meatloaf! I always go for 80/20 ground beef. It's juicy, flavorful, and holds together beautifully.
Onion: A must for adding sweet, savory depth. I like to dice it finely so it blends right into the meat.
Bell Pepper: I use green bell peppers, but red or yellow work too for a slightly sweeter twist.
Ritz Crackers: Cracker Barrel's secret ingredient! They add a buttery, slightly salty flavor that makes this meatloaf stand out. Crush them up nice and fine so they mix in smoothly.
Eggs: Two eggs give the perfect balance of moisture and structure. Use large eggs, best at room temperature.
Cheese: Sharp cheddar melts right into the meat, making it extra rich and flavorful.
Whole Milk: Keeps everything moist and tender. I stick with whole milk for the best texture, but half-and-half works if you want a slightly richer flavor.
Glaze: The finishing touch! Ketchup, brown sugar, and yellow mustard are all you need for this sweet and tangy glaze. I like to brush on half at the start and the rest toward the end for the best flavor.
Loaf Pan or Baking Sheet?
Ah, the great meatloaf debate! Do you go with a loaf pan for that classic shape, or a baking sheet for crispy, caramelized edges? I've tried both and it all comes down to personal preference.
Loaf Pan: This is the go-to method if you're looking for a moist, tender meatloaf with that classic shape. The only downside is that it can trap grease. Luckily, I have a few tricks up my sleeve!
Line the bottom with a few slices of stale bread to soak up the extra grease. Or, use this Rachael Ray loaf pan that includes a removable insert with holes to drain the grease. It's like having the best of both worlds!
Baking Sheet: This is my personal favorite because it gives you those crispy, caramelized edges all around. I recommend using a rimmed baking sheet so it catches any grease.
Either way, you're in for a juicy, delicious meatloaf!
Tips for the Best Meatloaf
1. Use 80% lean ground beef. This is key for a moist, juicy meatloaf. Leaner meats can result in a dry loaf.
2. Do not over mix the meat. Mixing your ingredients too much will result in a tough, dry meatloaf. For the juiciest meatloaf, gently combine the ingredients and do not overmix. I've learned this one the hard way!
3. Use a Baking Sheet: Shape your loaf by hand on a baking sheet for those deliciously crispy, caramelized edges all around.
4. Use a Meat Thermometer: Check internal temp with an instant-read thermometer to avoid overcooking the meatloaf. The internal temperature should reach 160°F when it's done.
What to Serve With Cracker Barrel 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 – One of my favorite vegetables to pair with this cozy comfort food.
- Fried Okra – 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!
If you’re looking to add a few veggies, you can also use green beans, asparagus, broccoli, or a nice side salad.
How to Store and Freeze
To Store: Place leftover meatloaf in an airtight container or wrap tightly in plastic wrap and refrigerate for 3-5 days.
To Reheat: Warm individual slices in the microwave in 30-second increments until heated through. For a larger portion, cover the meatloaf with foil and bake in the oven at 350°F for 20-30 minutes. Reheat individual slices in the oven for about 10-15 minutes.
To Freeze: Wrap the loaf tightly in a double layer of aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for best results. I like to add some extra sauce on top right before putting it in the oven.
More Copycat Cracker Barrel Recipes
- Cracker Barrel Fried Chicken
- Cracker Barrel Coca Cola Cake
- Cracker Barrel Fried Okra
- Cracker Barrel Cornbread
- Cracker Barrel Biscuits
Cracker Barrel Meatloaf Recipe
8
servings15
minutes1
hour10
minutes393
kcalThis Cracker Barrel Meatloaf is even better than the original. Made with ground beef, onions, bell pepper, cheddar cheese, Ritz crackers and a sweet, savory glaze on top!
Ingredients
2 pounds lean ground beef
1 small finely diced onion
1/2 cup finely diced bell pepper (optional)
48 Ritz crackers, crushed (about 1 1/2 sleeves)
4 ounces shredded sharp cheddar or Colby cheese
3 eggs
1/2 cup milk
1 teaspoon salt
1/4 teaspoon black pepper
- For the Meatloaf Glaze:
1/2-3/4 cup ketchup
2 tablespoon brown sugar
1 teaspoon mustard
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a small bowl, combine the ketchup, brown sugar, and mustard. Place to the side. This will be used later as the topping.
- In a large bowl, combine the eggs, crushed Ritz crackers, cheese, milk, onion, bell pepper, salt and black pepper. Mix well.
- Add in the ground beef. Mix well just to combine. Do not over mix.
- Transfer the meatloaf mixture to a greased and line loaf pan and bake for 30 minutes. Remove from the oven and spread the topping over the meatloaf. Bake for an additional 30 to 40 minutes or until the center is 155 degrees Fahrenheit.
- Let it cool for 15 minutes before serving. Enjoy!
Notes
- There are 32 crackers in a sleeve from the “Ritz Original Crackers (13.7 OZ)” box. So you'll need about 1.5 sleeves to make 48 crackers total.
- Use 80% lean ground beef. This is key for a moist, juicy meatloaf.
- If you're using a loaf pan, place a few slices of plain white bread at the bottom of the pan to absorb excess grease. Or you can use my favorite Rachael Ray loaf pan, which includes a removable insert with holes to drain the grease.
- Do Not Overmix. Mix ingredients just until combined to keep the meatloaf tender. Overmixing creates a dense meatloaf.
Nutrition
- Calories: 393kcal
- Fat: 15.6g
- Saturated Fat: 5.2g
- Cholesterol: 167mg
- Sodium: 522mg
- Potassium: 587mg
- Carbohydrates: 20.7g
- Fiber: 0.4g
- Sugar: 8.5g
- Protein: 42.2g
- Calcium: 120mg
- Iron: 4mg
82 Comments
Awesome flavor and now the family favorite! They ask every holiday for me to prepare this for our gathering. So moist and delicious!
can you use a sheet pan instead of a loaf pan?? I do not have a loaf pan
thanks in advance
Delicious and moist. Was great for dinner and leftover the next day for meatloaf sandwiches. I will bake this recipe again in the near future!
excellent flavor
Instead of crackers I use stove top stuffing sage. It really makes it taste good
Hi Patty!
Great idea – I’ll have to try that next time 🙂
In my mind I’m a meatloaf expert and this recipe is perfect.Great for dinner, sliced and fried the next day and cold for meatloaf sandwiches. I’ve tried them all and this is my go to recipe. They all say best meatloaf recipe but this is the one.
So glad you enjoy the recipe, George!
we love this recipe and I’ve used it over and over
Can this recipe be frozen for use later?
Hi Renee!
Do you mean before or after baking? Either will work!
To freeze before baking:
Prepare the meatloaf mixture as usual and shape it into a loaf.
Wrap the loaf tightly in plastic wrap, ensuring there’s no air exposure. Then wrap it again in foil or place it in a freezer-safe container.
Freeze for up to 3 months.
Thaw the meatloaf overnight in the fridge before baking for best results.
Bake at the usual temperature (e.g., 350°F/175°C) but add an extra 20–30 minutes to the baking time since it will be starting colder than usual.
To freeze after baking:
Wrap the meatloaf tightly in a double layer of aluminum foil and freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating at 350°F for 20-30 minutes.
This is excellent! Perfect every time.
I’ve never been a fan of meatloaf,but my son likes dishes with Ritz crackers,so I tried it and an now a fan of meatloaf. it was delicious and moist.We both loved it.Thank you.
Hi Sandra!
So glad you and your son enjoyed this one.
The Ritz crackers really do make it extra delicious 🙂
I’ve made this a few times and it always comes out delicious. I like to use flavored crackers in mine. I’ve used the Keeblers butter crackers before. Tonight I’m using a little bacon cheezit’s in with the saltines. Can’t wait to taste how delicious it will be.
I didn’t have brown sugar once for the sauce, and tried syrup instead. I make it that way all the time now.
I’m definitely going to google “bacon cheezits” because I did NOT know that was a thing, and now I need them in my life.
So glad you’ve enjoyed the recipe! <3
The only meatloaf I will eat! Even over Cracker Barrel’s lol I Love it!!
I have made this recipe on several occasions and it’s always excellent. I Didnt change a thing.Cooked as written. Thank you for sharing!
Sounds like a great recipe and I’ll try it soon – only one question:
Is it dry or prepared mustard?
Hi, Steven. You’ll used prepared mustard for this recipe. 🙂
Looks great. One thing: How many cups is “1 1/2 sleeves” of crushed crackers?
A little less than 2 cups, James. 🙂
Never been to Cracker Barrel, and now I don’t have to because I have made your meatloaf into mine!! The best I’ve ever had!
This is the best meatloaf that I have ever made and my family loves it and goes for seconds. It is so moist compared to other copycat ones that I have tried. I just love your recipes. Do you have a cookbook?
Hi Nancy!
So happy you and the family enjoyed the meatloaf. It’s one of my faves, too 🙂
No cookbook (yet!) but you can save the recipes by adding your email or by clicking PRINT in the recipe card, then choosing “Save as PDF”
This recipe is absolutely scrumptious!! Will definitely make it again and again. Thank you for the recipe 🙂
Hi Roberta!
So glad you liked it 🙂
Oh heavens, this recipe is divine! I made it tonight and we all absolutely loved it. Tender and moist and the glaze is delicious! Even my Mother, who up until tonight disliked all meatloaf other than her own, said it was fantastic and blew hers away. My Mom is FINICKY so that is really saying something! Thank you for the fantastic recipe. This will be my new go to!
Hi Quinie, it made my day to hear this! I’m so happy it turned out perfect for you. It’s part of my regular meal routine as well and never disappoints!
This is the best meatloaf on earth. I would not change one single thing, but it needs to be followed carefully. I’ve made it more times than I can count.