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Copycat Cracker Barrel Meatloaf Recipe

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This cheesy copycat Cracker Barrel meatloaf recipe is moist, flavorful, and perfect for Sunday dinner or a hearty weeknight meal. It uses simple ingredients and comes together with minimal effort – just mix, bake, glaze, and enjoy!

  • Author: Kylie
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish
  • Method: Stove Top + Oven
  • Cuisine: American

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 2/3 cup finely chopped yellow onion
  • 2/3 cup finely chopped green pepper
  • 8 ounces shredded cheddar cheese
  • 1 sleeve Ritz crackers, crushed (about 1 1/3 cups)
  • 2/3 cup whole milk
  • 3 large eggs, beaten
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons Kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fresh cracked black pepper
  • 2 pounds ground beef (90/10 or 93/7)

Glaze:

  • 2/3 cup ketchup
  • 1/3 cup dark brown sugar
  • 2 teaspoons yellow mustard
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Heat oven to 350 degrees.
  2. Heat olive oil in a large saute pan over medium heat. Add onion and green pepper along with a couple pinches of salt and pepper. Cook, stirring frequently, for about 5 minutes. 
  3. Mix sauteed veggies, cheese, Ritz crackers, whole milk, eggs, Worcestershire sauce, salt, garlic powder, and black pepper in a large bowl until well combined.
  4. Add ground beef and use your hands to gently mix all the ingredients together until just combined.
  5. Transfer to a 9×5 loaf pan and gently press it into a loaf shape. 
  6. Bake for 30 minutes. While the meatloaf is baking combine glaze ingredients in a medium bowl.
  7. Brush meatloaf with half the glaze and bake for another 30-40 minutes or until the internal temperature reaches 160 degrees.
  8. Let rest for 10-12 minutes, brush with the remaining glaze, then slice and serve! Enjoy!
  9. If you loved this recipe, please leave a 5-star rating and review below!

Notes

  • Leaner ground beef (90/10) works best for this recipe. 80/20 or 85/15 ground beef will make the meatloaf a bit greasy.

  • Don’t overmix the meatloaf – it can make the loaf dense and chewy.

  • If your loaf pan is very full, place it on a baking sheet to catch any drips.

  • Don’t be alarmed if there’s a bit of liquid in the loaf pan after baking. The juices will redistribute throughout the loaf as it cools.

Find it online: https://midwestfoodieblog.com/cracker-barrel-meatloaf-recipe/