Cracker Barrel Meatloaf

Copycat Cracker Barrel Meatloaf

The Spruce / S&C Design Studios

Prep: 20 mins
Cook: 65 mins
Rest Time: 15 mins
Total: 100 mins
Servings: 8 servings
Yield: 8 slices

It's surprisingly easy to replicate the delicious taste of Cracker Barrel's famous meatloaf at home. This recipe has a few easy-to-find signature ingredients that come together to create the one of the most flavorful and moist meatloaves you can bake. It can even please people who don't typically enjoy meatloaf.

The Best Meat for Cracker Barrel-Inspired Meatloaf

Unlike some meatloaves that include pork or other meats, this Cracker Barrel copycat meatloaf is made with all beef. We recommend 80 percent lean ground beef. This fat percentage is high enough to make your meatloaf rich tasting, moist, and juicy but not so high that your meatloaf will be greasy.

The Ingredients That Make Cracker Barrel's Meatloaf So Special

What makes Cracker Barrel's meatloaf special? There are a few not-so-secret ingredients that take this meatloaf to the next level:

  • Sharp cheddar cheese: Grated sharp cheddar adds a ton of flavor and richness to Cracker Barrel's meatloaf.
  • Crackers: Buttery, salty crackers (namely Ritz Crackers) take the place of bread crumbs or other binders in this meatloaf, adding even more rich flavor and a tender texture.
  • Onions and green bell pepper: Diced onion and green bell pepper boost the flavor and add moisture to the mixture.
  • A sweet and tangy glaze: A simple glaze made of ketchup, brown sugar, and yellow mustard completes the picture.

The Secrets to Moist Meatloaf

Thanks to the vegetables, cheese, and milk, this meatloaf recipe is moister than most. While there's little chance that it will dry out, there are a few things you can do to ensure a moist meatloaf.

  • Don't overmix: One key to preventing tough, dry meatloaf is to avoid overmixing. Remember that your meat blend will mix a little more as you form the loaf, so stop when the ingredients are just combined.
  • Use enough fat: Be sure to use ground meat with 20 percent fat and whole milk.
  • Don't overcook it: Set a timer and be sure not to overcook the meatloaf, which can dry it out. An instant read thermometer or meat thermometer will help you know when your meatloaf is done so you don't leave it in for too long. You can remove the meatloaf from the oven when it reaches an internal temperature of 160 F.

More Tips for the Very Best Meatloaf

  • Line the baking dish or sheet with foil: While foil is not essential, it makes cleanup a lot easier.
  • Crush the crackers well: If you don't have a food processor, you can crush the crackers manually: Place them in a zip-top bag and use a rolling pin to crush them into fine crumbs.
  • Save some glaze: Reserve a small portion of the glaze if you want to freshen up the topping after baking.

Why Did My Meatloaf Fall Apart After Cooking?

There are a number of factors that can cause meatloaf to fall apart when you slice it. Your vegetables and other add-ins should be diced as finely as possible to minimize gaps; use a food processor or chopper if you like.

The recommended 80/20 beef has enough fat to form a solid loaf—using leaner meats can cause issues with the loaf as well.

Finally, make sure you let it rest after cooking so the meat continues to soak up the juices.

What to Serve with This Meatloaf

To continue the Cracker Barrel menu theme, serve this meatloaf with classic, simple sides like green beans, corn, mashed potatoes, or fries. You can also try Cracker Barrel's hash brown casserole.

"This meatloaf was excellent on its own as an entrée, and in sandwiches. The cheese and crackers gave it great texture, the glaze was tangy and delicious, and the loaf was perfectly seasoned. Mine took about 1 hour and 10 minutes in all. I would make it again." —Diana Rattray

Cracker Barrel Meatloaf Tester Image
A Note From Our Recipe Tester

Ingredients

For the Meatloaf:

  • 45 butter crackers

  • 2 pounds 80 percent lean ground beef

  • 1 cup grated sharp cheddar

  • 1/2 to 3/4 cup finely diced green bell pepper

  • 1/2 cup finely diced yellow onion

  • 1/2 cup whole milk

  • 2 large eggs, lightly beaten

  • 1 teaspoon kosher salt

  • 1/4 teaspoon black pepper

For the Glaze:

  • 1/2 cup ketchup

  • 2 tablespoons packed brown sugar

  • 1 teaspoon yellow mustard

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F. Line a large baking dish or rimmed baking sheet with aluminum foil.

    Ingredients for Copycat Cracker Barrel Meatloaf
    The Spruce Eats / S&C Design Studios
  2. Place the crackers in a food processor and pulse until finely crushed. You should have about 1 1/2 cups.

    Crushed Ritz Crackers for Copycat Cracker Barrel Meatloaf
    The Spruce Eats / S&C Design Studios
  3. In a large bowl, add the ground beef, cracker crumbs, cheese, bell pepper, onion, milk, eggs, salt, and pepper.

    Mixing Copycat Cracker Barrel Meatloaf
    The Spruce Eats / S&C Design Studios
  4. Mix just until combined.

    Making Copycat Cracker Barrel Meatloaf
    The Spruce Eats / S&C Design Studios
  5. Form into a firm loaf, place in the prepared pan, and bake for an initial 30 minutes.

    Copycat Cracker Barrel Meatloaf
    The Spruce Eats / S&C Design Studios
  6. While the meatloaf cooks, in a small bowl, whisk together the ketchup, brown sugar, and mustard to create the glaze.

    Topping for Copycat Cracker Barrel Meatloaf
    The Spruce Eats / S&C Design Studios
  7. After 30 minutes, remove the meatloaf from oven to add the glaze.

    Baked Copycat Cracker Barrel Meatloaf
    The Spruce Eats / S&C Design Studios
  8. Spread the glaze over the meatloaf. Bake until the meatloaf is cooked through, about another 30 to 35 minutes. To test for doneness, insert a food thermometer in the center of the loaf; it should read 160 F.

    Baked Copycat Cracker Barrel Meatloaf
    The Spruce Eats / S&C Design Studios
  9. Remove from the oven and let the meatloaf rest for 15 minutes before slicing.

    Copycat Cracker Barrel Meatloaf
    The Spruce Eats / S&C Design Studios
  10. Serve and enjoy.

    Copycat Cracker Barrel Meatloaf
    The Spruce Eats / S&C Design Studios

Recipe Variations

  • Lower the sodium in your meatloaf: If you prefer to lower your salt intake, look for low-salt butter crackers or reduce the recipe's salt to 1/2 teaspoon.
  • Switch up the glaze: Though not completely true to the Cracker Barrel recipe, plain ketchup can be used for the meatloaf glaze. Alternatively, use canned tomato sauce mixed with the recipe's brown sugar and mustard.
  • Mix up the meats: Try using a mixture of ground beef and either pork or turkey (around 80 percent to 85 percent lean). One pound of each works well in this recipe. If there is poultry in the loaf, cook to at least 165 F.
  • Cook it freeform or in a loaf pan: This meatloaf can be cooked on a baking sheet or in a loaf pan. To cook it in a loaf pan, grease the pan with nonstick cooking spray before adding the meat mixture. You can either form a traditional meatloaf shape with a rounded top or pack the mixture into the pan for a flat top.
  • Make it in the slow cooker: Line the slow cooker with heavy duty foil and cook for 2 to 3 hours on high or about 5 to 8 hours on low.

How to Store and Freeze

  • Leftover cooked meatloaf can be stored in an airtight container and refrigerated for two days once it has cooled; reheat slices in the microwave or a frying pan.
  • You can also freeze meatloaf either before or after cooking for up to six months. For food safety, only freeze raw meatloaf if the meat was not previously frozen or thawed in the refrigerator. Let cooked meatloaf cool completely.
  • To freeze uncooked or cooked meatloaf, wrap in foil and place it in a freezer-safe container or bag. Thaw in the refrigerator overnight before heating it up in a 350 F oven to an internal temperature of 160 F (about 1 hour). Add extra glaze before the last 15 minutes.
Nutrition Facts (per serving)
605 Calories
37g Fat
25g Carbs
42g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 605
% Daily Value*
Total Fat 37g 48%
Saturated Fat 15g 74%
Cholesterol 177mg 59%
Sodium 661mg 29%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 3%
Total Sugars 10g
Protein 42g
Vitamin C 11mg 54%
Calcium 295mg 23%
Iron 5mg 25%
Potassium 609mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)