Cracker Barrel Meatloaf

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Replicating the famous Cracker Barrel Meatloaf at home yields a remarkably tender, flavorful, and cheesy comfort-food classic. What sets Cracker Barrel’s version apart from standard meatloaf is the use of crushed buttery crackers (like Ritz), sharp cheddar cheese right in the mix, and a tangy-sweet glaze.

Ingredients

For the Meatloaf:
  • Ground Beef: 2 lbs (80/20 beef works best to keep it juicy, though lean beef can also be used)
  • Crackers: 1 to 1½ sleeves of Ritz crackers, finely crushed (about 1 cup of crumbs)
  • Cheese: 1 cup sharp cheddar cheese, shredded
  • Aromatics: ½ cup finely diced yellow onion and ½ cup finely diced green bell pepper
  • Binders & Liquids: 2 to 3 large eggs (lightly beaten) and ½ cup milk
  • Seasoning: 1 tsp salt and ¼ to ½ tsp black pepper
For the Sweet Tomato Glaze:
  • Ketchup: ¾ cup
  • Brown Sugar: ⅓ to ½ cup, packed (adjust for desired sweetness)
  • Mustard: 1 tsp yellow mustard (or Dijon)

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet or a 9×13-inch baking dish with parchment paper or aluminum foil for easy cleanup.
  2. Mix the Base: In a large bowl, combine the beaten eggs, milk, crushed Ritz crackers, shredded cheddar cheese, diced onions, green peppers, salt, and black pepper.
  3. Add the Beef: Add the ground beef to the bowl. Using your hands or a wooden spoon, gently mix everything together until just combined. (Tip: Avoid over-mixing, or the meatloaf will become dense rather than tender.)
  4. Shape the Loaf: Turn the mixture out onto your prepared baking sheet and shape it into an even, freestanding loaf (roughly 5×9 inches).
  5. Initial Bake: Bake the meatloaf uncovered for 30 minutes.
  6. Make the Glaze: While the meatloaf is in the oven, whisk together the ketchup, brown sugar, and yellow mustard in a small bowl.
  7. Glaze and Finish: Remove the meatloaf from the oven after its initial 30 minutes and generously spoon or brush the glaze all over the top and sides. Return it to the oven and bake for an additional 30 to 40 minutes, or until the internal temperature reaches 160°F (71°C).
  8. Rest and Serve: Let the meatloaf rest for 10 to 15 minutes before slicing. This helps lock in the juices so the slices hold their shape.

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