I love how this Cracker Barrel–style meatloaf turns out flavorful and juicy, just like the restaurant’s version. It’s topped with a sweet and tangy glaze that really makes it shine and makes comfort food night a cinch!
Why I’ll Love This Recipe
I’m hooked on this recipe because it’s easy to make, packs all the comforting flavors of Cracker Barrel’s legendary meatloaf, and even better—it reheats beautifully as leftovers. It’s become a favorite in my family rotation for good reason!
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Meatloaf ingredients
1 ½ lb ground beef (80/20)
3 large eggs, beaten
1 cup crushed Ritz crackers (about 1½ sleeves)
1 small yellow onion, finely diced
½ green bell pepper, finely diced (optional: red bell pepper)
3 cups fresh shredded cheddar cheese
1 teaspoon ground oregano
1 teaspoon ground thyme
1 teaspoon garlic powder
2 tablespoon fresh parsley, finely chopped
½ cup whole milk
1 tablespoon Worcestershire sauce
½ teaspoon salt
⅛ teaspoon ground black pepper
Topping ingredients
½ cup ketchup
½ cup light brown sugar, packed
1 teaspoon yellow mustard
1 teaspoon apple cider vinegar
directions
Preheat oven to 350 °F.
In a large bowl, add the ground beef and break it into large crumbs with a spoon.
Mix in the rest of the meatloaf ingredients until just combined—I use my hands for the best mix.
Line a baking dish with foil, grease it, then shape the meat mixture into a loaf in the dish. (Alternatively, I sometimes use a 9×5-inch loaf pan.)
Bake for 30 minutes.
While it bakes, mix all the topping ingredients in a small bowl.
Spread the topping over the partially baked loaf and return it to the oven for another 20–30 minutes, until the top is golden and the internal temperature hits 160 °F.
Let the meatloaf rest for 10 minutes before slicing and serving.
Servings and timing
This recipe makes 8 hearty servings and takes about 1 hour and 10 minutes in total—20 minutes for prep and around 50 minutes of cook time.
Variations
I like playing around with this meatloaf depending on what I have on hand or what flavors I’m in the mood for:
Swap ground turkey or chicken for the beef for a lighter take.
Use different types of crushed crackers, breadcrumbs, or day-old bread instead of Ritz.
If I’m out of ingredients for the glaze, I use plain ketchup or barbecue sauce instead.
Changing up the cheese works great too—cheddar is my go-to, but pepper jack or mozzarella adds a twist.
storage/reheating
I store leftover slices in an airtight container in the fridge for up to 3–4 days. For reheating, I prefer using the oven at 300 °F for about 10–15 minutes, but the microwave works fine if I’m short on time. The meatloaf stays moist and flavorful.
FAQs
What if I only have pre-shredded cheese?
Pre-shredded cheese doesn’t melt as smoothly and tends to dry things out. If I use it, I add an extra egg to help keep the texture moist.
Can I use leaner ground beef?
Yes, but I’ve noticed leaner meat can make the loaf a bit dry. I usually stick with 80/20 ground beef for the best balance of flavor and juiciness.
Should I cover the meatloaf while baking?
I don’t usually cover it. I like letting the glaze caramelize on top during the final baking stage. If needed, I cover it loosely for the first half and uncover later.
Why does my meatloaf fall apart?
It often comes down to not enough binder (like eggs or crackers) or overmixing. I try to mix just enough to hold everything together without compacting it too much.
What's the ideal internal temperature?
I always use a meat thermometer to check for 160 °F in the center. That way I know it’s safe to eat and still nice and juicy.
Conclusion
This Cracker Barrel copycat meatloaf is the kind of meal I keep coming back to. It’s hearty, comforting, and so easy to customize. Whether I serve it with mashed potatoes or roasted veggies, it always hits the spot and brings that nostalgic, home-cooked flavor to my table.
A juicy and flavorful Cracker Barrel-style meatloaf topped with a sweet and tangy glaze. This comforting classic is easy to make and perfect for family dinners.
Ingredients
1 ½ lb (24 oz) 80/20 ground beef
3 large eggs, beaten
1 cup crushed Ritz crackers (about 1½ sleeves)
1 small yellow onion, finely diced
½ green bell pepper, finely diced (optional: red bell pepper)
3 cups fresh shredded cheddar cheese
1 tsp ground oregano
1 tsp ground thyme
1 tsp garlic powder
2 Tbsp fresh parsley, finely chopped
½ cup whole milk
1 Tbsp Worcestershire sauce
½ tsp salt
⅛ tsp ground black pepper
½ cup ketchup
½ cup light brown sugar, packed
1 tsp yellow mustard
1 tsp apple cider vinegar
Instructions
Preheat oven to 350 °F.
In a large bowl, add the ground beef and break it into large crumbs with a spoon.
Mix in the rest of the meatloaf ingredients until just combined—you can use your hands if preferred.
Line a baking dish with foil, grease it, then shape the meat mixture into a loaf in the dish. (Alternatively, use a 9×5‑inch meatloaf pan.)
Bake for 30 minutes.
Meanwhile, mix all the topping ingredients in a small bowl.
Spread the topping over the partially baked loaf. Continue baking for another 20–30 minutes, until the top is golden and the internal temperature hits 160 °F.
Remove from oven and let it rest for 10 minutes before slicing.
Notes
Use freshly shredded cheese for best texture and moisture.
You can substitute ground turkey or chicken, but expect a drier texture.
Crushed crackers, breadcrumbs, or day-old bread all work as binders.
Feel free to swap the topping with barbecue sauce or plain ketchup.
Store leftovers in the fridge for 3–4 days and reheat gently.
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