Cracker Barrel Meatloaf
This Cracker Barrel meatloaf recipe captures everything that makes the restaurant version so special: tender, juicy ground beef mixed with buttery Ritz crackers, sautéed onions and bell peppers, sharp cheddar cheese, and a sweet-tangy ketchup glaze that caramelizes beautifully in the oven.
Equipment
- Large mixing bowl
- Medium skillet or sauté pan
- Wooden spoon or silicone spatula
- Rimmed Baking Sheet - preferred for better caramelization
- Parchment paper or aluminum foil - for lining the baking sheet
- Small mixing bowl - for the glaze
- Instant-read meat thermometer - strongly recommended
- Zip-lock bag - for crushing crackers
- Food processor - optional, for crushing crackers
- Pastry brush - for applying the glaze
- Sharp slicing knife
Ingredients
- 2 lbs ground beef - 907g, 80/20 blend
- 1 medium yellow onion - about 3/4 cup or 120g, finely diced
- 1 medium green bell pepper - about 1/2 cup or 75g, seeded and finely diced
- 1 tablespoon olive oil
- 45 crackers Ritz crackers - about 1.5 sleeves, finely crushed to yield 1.5 cups or 150g crumbs
- 3 large eggs
- 1 cup sharp cheddar cheese - 113g, freshly shredded
- 1/2 cup whole milk - 120ml
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika - sweet or smoked
For the Glaze
- 2/3 cup ketchup - 160ml
- 2 tablespoons brown sugar - packed
- 1 teaspoon yellow mustard - or Dijon for richer flavor
Instructions
- Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or foil and lightly grease.
- Heat olive oil in a medium skillet over medium heat. Sauté the onion and green bell pepper until softened, about 5 to 7 minutes. Set aside to cool completely.
- Crush the Ritz crackers in a zip-lock bag with a rolling pin or pulse in a food processor until fine crumbs form.
- In a large mixing bowl, combine eggs, crushed Ritz crackers, shredded cheddar, milk, salt, pepper, garlic powder, and paprika. Stir until the crackers absorb the liquid.
- Crumble ground beef over the cracker-egg mixture and add the cooled vegetables. Use clean hands to gently mix until just combined. Do not overmix.
- Let the mixture rest for 5 to 10 minutes. Shape into a 10-inch by 5-inch loaf on the prepared baking sheet.
- Bake uncovered for 30 minutes. Do not open the oven during the first 20 minutes.
- While baking, mix ketchup, brown sugar, and yellow mustard in a small bowl until smooth.
- After 30 minutes, remove meatloaf and brush the glaze generously over the top and sides. Return to oven and bake until internal temperature reaches 160°F (71°C), about 30 to 40 more minutes.
- Remove from oven, tent with foil, and rest for at least 10 to 15 minutes before slicing.
Notes
- Don't overmix: Overworking the ground beef is the number one cause of tough, dense meatloaf. Mix just until ingredients are combined.
- Cool vegetables completely: Adding hot vegetables to the egg mixture can cause uneven cooking before the loaf even goes in the oven.
- Use a thermometer: An internal temperature of 160°F (71°C) is the only reliable way to know your meatloaf is perfectly cooked.
- Let it rest: Resting for 10-15 minutes allows juices to redistribute. Cutting too early will make the meatloaf dry and crumbly.
- Free-form is best: Shaping the loaf on a baking sheet gives you a better crust and caramelization than a loaf pan.
- Freshly shredded cheese: Pre-shredded cheese contains anti-caking agents that can affect how it melts into the meat mixture.
- Make ahead: Assemble the loaf up to 24 hours ahead and refrigerate. Add 5 to 10 minutes to baking time if starting from cold.
- Storage: Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Slice before freezing for easy portioning.
- Reheating: Oven reheating at 325°F (165°C) for 20-25 minutes keeps the meatloaf from drying out.
- Variation - Bacon Wrapped: Lay strips of thin-cut bacon over the loaf before baking for a smoky, rich flavor.