Cracker Barrel Meatloaf

 

Cracker Barrel Style Meatloaf

A classic, tender meatloaf inspired by the Cracker Barrel favorite—moist inside, lightly glazed on top, simple ingredients and family-friendly. Prepared for reliable results every time.

• Author: tinsuf
• Cuisine: American
• Category: Main Course
• Keywords: meatloaf, comfort food, Cracker Barrel style
• Prep Time: 15 minutes
• Cook Time: 55–60 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 serving 
• For the Meatloaf

• 2 lb (900 g) lean ground beef
• 1 small onion, finely diced
• 1/2 cup finely diced green bell pepper (optional)
• 1 1/2 sleeves Ritz crackers, crushed (about 48 crackers)
• 4 large eggs, lightly beaten
• 1/2 cup milk
• 1/4 cup ketchup (plus extra for glaze)
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Preheat oven to 350°F (175°C). Grease a standard loaf pan or line with foil for easier removal.
2. In a large bowl, combine crushed crackers, diced onion, bell pepper (if using), eggs, milk, ketchup, salt and pepper. Stir to combine.
3. Add the ground beef and mix gently with your hands or a spoon until just combined—do not overwork the meat (overmixing makes meatloaf dense).
4. Transfer mixture to the prepared pan and press evenly. Smooth the top with a spatula.
5. Spread a thin layer of ketchup over the top for the classic glaze (or mix 2 tbsp ketchup + 1 tbsp brown sugar for a sweeter glaze).
6. Bake 55–60 minutes, until internal temperature reaches 160°F (71°C). If edges brown too fast, tent loosely with foil for the last 10–15 minutes.
7. Let rest 10 minutes before slicing to help it hold together and retain juices. Slice and serve warm.

Troubleshooting & Consistency Tips

• Too dry? Add up to 1/4 cup extra milk or one more egg next time. Use a fattier ground beef (80/20) for more juiciness.
• Falls apart? Don’t omit the crackers—binders (crackers + eggs) keep loaf together. Let it rest before slicing.
• Too dense? Mix gently and avoid compacting the mixture in the pan; folding ingredients just until combined keeps texture lighter.
• Glaze won’t stick? Brush glaze while loaf is still warm, then return to oven for 5 minutes to set.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat slices in microwave or in a 350°F (175°C) oven until warmed through. You can freeze whole or sliced meatloaf up to 3 months—wrap tightly in plastic and foil; thaw overnight in fridge before reheating.