Cracker Barrel Meatloaf Recipe
This Cracker Barrel Meatloaf Recipe features lean ground beef, crushed Ritz crackers, and a tangy ketchup glaze. It's an easy, comforting dish that's perfect for weeknight dinners or family gatherings.
Servings: 10
Calories: 275kcal
Ingredients
For the Meatloaf Base
- 2 pounds lean ground beef, 80/20 ground beef
- 1 ¼ cup crushed Ritz crackers
- 1 cup sharp cheddar cheese, freshly shredded
- ½ cup green bell pepper, finely chopped
- ½ cup sweet yellow onion, finely diced
- ½ cup half and half, or whole milk
- 2 extra large eggs, beaten
- 1 ½ teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
For the Ketchup Glaze
- ¾ cup ketchup, We used Heinz brand
- 2 ½ tablespoons light brown sugar, packed
- 2 teaspoons prepared yellow mustard, We used Heinz brand
- 2 teaspoons Worcestershire sauce, We used Heinz brand
Instructions
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or heavy-duty aluminum foil. (You can line your baking sheet with both parchment paper and heavy duty foil. This will help make clean-up much easier.)
- Add the ground beef, crushed cracker crumbs, shredded cheddar cheese, chopped bell pepper, diced onion, half and half, beaten eggs, salt and pepper to a large (4-5 quart) mixing bowl.
- Next, you can use either a large spoon, or your hands to mix/blend the ground beef and seasonings together until well incorporated. (If you choose to mix with your hands, please be sure to use disposable gloves. I prefer to use my hands to mix, so I always have disposable gloves on hand)
- Place the meatloaf base in the center of the prepared baking sheet. Shape the meatloaf into a rectangular shape that is about 10 inches long and 6 inches wide. Bake for 30 minutes. While the meatloaf is baking, make the glaze.
- Add the ketchup, brown sugar, mustard, and Worcestershire sauce to a small (3-4 cups) bowl. Whisk to completely combine.
- After the meatloaf has baked for 30 minutes, remove the meatloaf from the oven. Evenly spread the ketchup glaze over the top of the meatloaf. Return the meatloaf to the oven and bake for an additional 40 minutes. The internal temperature needs to be 160°F.
- Remove the meatloaf from the oven and allow the meatloaf to rest for 10 minutes.
- Use a sharp kitchen knife to carefully cut ten ½ inch slices. Serve while hot.
Notes
- Use Fresh Ingredients: Freshly shredded cheese and freshly chopped vegetables will give the best flavor and texture. Pre-packaged shredded cheese can contain anti-caking agents that might affect the texture.
- Avoid Overmixing: Mix the meatloaf ingredients just until they are combined. Overmixing can make the meatloaf dense and tough.
- Handling the Meat: When mixing the meat mixture, try not to compress it too much. Light handling will help keep the meatloaf tender.
- Visual Cues: Look for visual cues such as a browned, slightly caramelized glaze on top and clear, not pink, juices running from the meatloaf to judge doneness. Overcooking can lead to a dry meatloaf.
- Resting Time: Allow the meatloaf to rest for at least 10 minutes after baking. This helps the juices redistribute throughout the meat, making it more moist and easier to slice.
- Glaze Burns: If the glaze begins to burn or gets too dark, tent a piece of foil overtop (you don't have to tuck it tightly around the meatloaf).
Nutrition
Calories: 275kcal | Carbohydrates: 15g | Protein: 25g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 113mg | Sodium: 764mg | Potassium: 454mg | Fiber: 1g | Sugar: 9g | Vitamin A: 339IU | Vitamin C: 7mg | Calcium: 129mg | Iron: 3mg