Cracker Barrel Meatloaf Recipe

There’s just something about a good, hearty meatloaf that feels like a warm hug in food form. And this Cracker Barrel-inspired meatloaf? It’s like bringing a slice of classic comfort straight to your dinner table. Packed with a delightful mix of savory beef, cheesy goodness, and that irresistible sweet-and-tangy ketchup glaze, this recipe nails the perfect balance of flavors. Plus, it’s simple enough for a weeknight dinner yet special enough to serve when family or friends come over.

I’ll admit, the first time I tried to replicate Cracker Barrel’s meatloaf, I was skeptical about using crackers as a binder. But after one bite of this tender, flavorful loaf, I was hooked. Now, this recipe has become one of those go-to dishes in my kitchen—especially on days when I’m craving nostalgia with a side of comfort.

this RECIPE

A little backstory: my meatloaf obsession

Growing up, meatloaf wasn’t exactly my favorite dish (it’s okay, you can gasp in shock). But one Sunday, while on a family road trip, we stopped at a Cracker Barrel, and my mom convinced me to give their meatloaf a try. I wasn’t expecting much, but wow—it was a game changer. The rich, cheesy interior paired with that sticky glaze won me over instantly.

Years later, I started experimenting in my own kitchen, trying to recreate that perfect bite. After a few not-so-great attempts (read: overcooked, dry disasters), I finally landed on this version. Every time I make it now, it takes me back to that roadside restaurant where I learned meatloaf could be so much more than “meh.”

The origins of meatloaf (and how Cracker Barrel perfected it)

Did you know that meatloaf has roots in ancient Rome? Back then, it was more of a way to stretch ingredients by mixing ground meats with bread or grains. Fast forward to America in the 19th century, and meatloaf evolved into a staple thanks to the invention of mechanical meat grinders.

Cracker Barrel brought its own spin to the table by incorporating cheddar cheese, buttery Ritz crackers, and a slightly sweet glaze. The result is a Southern-style meatloaf that’s rich, moist, and deeply satisfying. It’s proof that even the simplest comfort foods can be elevated with a thoughtful mix of ingredients.

Let’s talk ingredients: the stars of the show

Ground beef

The key to a juicy meatloaf is using ground beef with the right fat content. An 80/20 blend (80% lean, 20% fat) strikes the perfect balance, keeping the meatloaf moist without being greasy. If you’re in a pinch, ground turkey can work too, but the flavor will be lighter.

Ritz crackers

These buttery crackers not only act as a binder but also add a subtle richness to the meatloaf. No Ritz on hand? Crushed saltines or plain breadcrumbs will do the trick, though the flavor won’t be as indulgent.

Cheddar cheese

Freshly shredded cheddar is a must here. It melts into the meatloaf, adding pockets of cheesy goodness. For a bolder twist, you can swap it with smoked gouda or pepper jack.

Green bell pepper and onion

These veggies add a touch of sweetness and texture. Make sure to chop them finely so they blend seamlessly into the meatloaf. Don’t love green bell pepper? Try red bell pepper for a milder flavor.

Ketchup glaze

This sweet and tangy topping is the crown jewel of the recipe. Made with ketchup, brown sugar, mustard, and Coles Worcestershire sauce, it caramelizes beautifully in the oven. If you like a bit of heat, toss in a pinch of cayenne or a dash of hot sauce.

Kitchen gear: what you need (and what you can skip)

A meatloaf doesn’t require fancy gadgets, but a few tools can make the process easier:

• Mixing bowl: You’ll need a large one to combine all your ingredients without making a mess.
• Baking sheet: A rimmed baking sheet lined with parchment or foil is ideal for catching any drips.
• Meat thermometer: Trust me, this is a lifesaver for ensuring the meatloaf reaches the perfect 160°F. No thermometer? Cut into the loaf to check for doneness.
• Sharp knife: For clean, even slices, you’ll want a good-quality knife. If you don’t have one, a serrated knife works in a pinch.

Step-by-step: making Cracker Barrel meatloaf at home

1. Prep your workspace

Preheat your oven to 350°F and line a baking sheet with foil or parchment for easy cleanup. (I like to double-line mine—who doesn’t love fewer dishes?)

2. Mix the ingredients

In a large bowl, combine the ground beef, crushed crackers, shredded cheese, bell pepper, onion, milk, beaten eggs, salt, and pepper. Use your hands to mix everything gently but thoroughly. Pro tip: Don’t overmix! It can make the meatloaf dense instead of tender.

3. Shape the meatloaf

Transfer the mixture to your baking sheet and shape it into a rectangle about 10 inches long and 6 inches wide. This ensures even cooking.

4. Bake the meatloaf

Pop it in the oven for 30 minutes. While it’s baking, whip up the glaze by mixing ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl.

5. Add the glaze

After 30 minutes, pull the meatloaf out and spread the glaze evenly over the top. (Don’t skimp—this is where the magic happens!) Return it to the oven and bake for another 40 minutes, or until the internal temperature hits 160°F.

6. Rest and slice

Let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute, keeping every bite moist and flavorful.

Variations to try: make it your own

• Gluten-free: Swap the Ritz crackers for gluten-free crackers or breadcrumbs.
• Low-carb: Use almond flour instead of crackers.
• Veggie-packed: Add shredded carrots or zucchini to sneak in extra veggies.
• Spicy kick: Mix a little sriracha or hot sauce into the glaze.

Serving and presentation ideas

Slice your meatloaf into even portions and serve it alongside creamy mashed potatoes and green beans for a classic meal. For a touch of elegance, garnish with freshly chopped parsley or chives. If you’re feeling fancy, serve individual slices on a bed of sautéed spinach or alongside roasted root vegetables.

Beverage pairings

A glass of iced tea (sweet or unsweetened) pairs perfectly with this Southern dish. If you’re serving it for lunch, lemonade or even sparkling water with a squeeze of lemon will make it refreshing. For a cozy dinner, you can’t go wrong with a creamy vanilla milkshake to give it a dessert feel.

Storing and reheating tips

Store leftover meatloaf in an airtight container in the fridge for up to 4 days. To reheat, place slices in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals until warmed through. If you want to crisp up the edges, reheat in a skillet or the oven at 300°F for 10-15 minutes.

Adjusting for different serving sizes

To make a smaller loaf, simply halve the ingredients and adjust the baking time (about 20 minutes less should do it). For a larger crowd, double the recipe and shape the mixture into two smaller loaves. Just make sure they’re evenly sized to cook at the same rate.

Potential pitfalls (and how to avoid them)

• Dry meatloaf: Make sure you’re using 80/20 beef and don’t skip the milk or eggs—they’re essential for moisture.
• Falling apart: If your loaf isn’t holding its shape, it might need more crackers to bind everything together.
• Undercooked center: Always check the internal temperature with a meat thermometer to ensure it’s 160°F.

Give it a try!

This Cracker Barrel-inspired meatloaf is proof that comfort food doesn’t have to be complicated. Whether you’re cooking for your family or hosting a cozy dinner party, it’s sure to impress. So roll up your sleeves, grab those Ritz crackers, and get ready to create a meal that feels like a warm hug. Let me know how it turns out—and don’t forget to make it your own with those fun variations!

FAQs

1. Can I use a loaf pan instead of a baking sheet?
Yes, but shaping the loaf on a baking sheet allows for better caramelization on the sides. If you prefer a loaf pan, reduce the cooking time slightly.

2. Can I freeze the meatloaf?
Absolutely! Wrap the cooked meatloaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge before reheating.

3. What’s the best way to crush the crackers?
Place them in a resealable bag and crush with a rolling pin. Quick, easy, and mess-free!

4. Can I skip the bell peppers?
Sure! You can replace them with shredded carrots or leave them out entirely if you prefer.

5. Why is my glaze too runny?
Make sure you measure the ingredients accurately and whisk until smooth. If it’s still thin, try adding a little extra ketchup or sugar to thicken it up.

Print