Copycat Cracker Barrel Meatloaf

We absolutely love meatloaf. We don’t consider it to be just a cold-weather dish, either. Heck, one of our favorite meatloaf recipes involve smoking it, which isn’t that much fun to do when it’s -20 F and windy out (although I’ve done it). That’s why I’m always excited when I come across a new-to-me recipe, like this copycat Cracker Barrel meatloaf.

This is great meatloaf. It has the perfect balance of texture and flavor. It’s not crazy different than what grandma would make. It’s old school and it’s incredibly great. Great on a plate sliced or on bread as a meatloaf sandwich. You can’t beat it.
Copycat Cracker Barrel Meatloaf

This is the part of my blog posts where I suggest ways to change up a recipe. Add a bit of kick. Do things differently. Not this time. Not for this copycat Cracker Barrel meatloaf. I wouldn’t change this. Ever. The idea to change it never entered my mind. We loved this meatloaf just as it is.

Also try my easy Creole meatloaf.

Copycat Cracker Barrel Meatloaf

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Resting time 15 minutes
Servings 8 servings
Author Mike


  • 1 1/2 pounds ground beef
  • 3 large eggs
  • 1 1/2 sleeves Ritz crackers crushed
  • 1/2 cup onion finely chopped
  • 1/4 cup green bell pepper finely diced
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup milk
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


  • 1/2 cup ketchup
  • 1/2 cup brown sugar
  • 1 teaspoon prepared yellow mustard


  • Preheat oven to 350 F. Line a baking sheet with aluminum foil.
  • Beat the eggs in a large bowl. Add the crushed crackers, onion, bell pepper, milk, salt, pepper and cheese. Mix well.
  • Add the ground beef and combine. Transfer to the foil-lined pan and shape into a loaf that is 2-3" thick,
  • Bake for 30 minutes.
  • Mix the topping ingredients and brush over the top of the loaf. Bake for another 30 minutes or until the internal temperature reaches 160 F.
  • Let stand for 10 minutes before slicing and serving.

TGI Fridays Buffalo Wings

I’ve always been a fan of Buffalo wings so I’m always up for trying an already-made Buffalo wing sauce, specially since there are so many different ones. I picked up a bottle of TGI Fridays Buffalo wing sauce and quickly got to making a batch of wings, this time using my Vortex insert on my Weber Jumbo Joe. This is not a thick Buffalo wing sauce, but instead it’s quite thin. A bottle goes a long, long ways. It’s a mild sauce so you get great Buffalo-style flavors but without a lot of spiciness. I would say it’s a good¬† standard Buffalo wing sauce, perfect for a crowd since you don’t have to worry about it being too hot.
TGI Fridays Buffalo WingsTGI Friday’s Buffalo wing sauce isn’t just great on wings, either. It makes for a perfect dipping sauce for chicken fingers or nuggets. If the sauce is too thin just warm it in a sauce pan. Then whisk in just a bit of flour. Not much, but just enough to thicken it up.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes. Also check out my always-growing list of my favorite store-bought wing sauces.

TGI Fridays Buffalo Wings

Course Appetizer
Cuisine American
Prep Time 4 hours
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Servings 6 -8 servings
Author Mike


  • 3-4 pounds chicken wings flats and drumettes separated, tips discarded
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper to taste
  • TGI Fridays Buffalo Wing Sauce to taste


Copycat Jersey Mike’s Sub

It seems that there is a sub shop on every corner no matter where you go. When we do grab a sub, it’s Jersey Mike’s. We love the bread, the ratio of ingredients, oil and vinegar, and seasonings. We don’t eat out often, so when we get a craving for a sub we make a copycat of Jersey Mike’s sub at home.
Copycat Jersey Mike's Sub

The keys to making a good copycat of Jersey Mike’s sub are the right oil ratio (3 parts canola oil and 1 part olive oil) and the red wine vinegar (5% diluted). After that, you can do whatever you want, pretty much. We like ours “Mike’s Way”, with tomato, lettuce, onion, and of course oregano and salt. It’s a combination that always works.

Also checkout my copycat of one of my all-time favorite restaurant sandwiches, Subway’s Italian BMT, and my copycat of Quizno’s Italian Sub and of course, my copycat Firehouse Subs Battalion Chief sub too!

Copycat Jersey Mike's Sub

Course Main
Cuisine American
Prep Time 15 minutes
Servings 4 servings
Author Mike


For the sandwich

  • 2 loaves French bread sliced horizontally
  • 1/2 head iceberg lettuce shredded
  • 1 pound thin sliced deli sandwich meat
  • 2 large tomatoes sliced
  • 1 large sweet onion sliced
  • 2 teaspoons dried oregano more or less, to taste, crushed
  • 2 teaspoons kosher salt more or less, to taste
  • red wine vinegar diluted to 5%, see note
  • 3 tablespoons canola oil
  • 1 tablespoon olive oil


  • Assemble the sandwich by dividing the meat between the bread halves.
  • Add the tomato and onion slices. Top with a few good handfuls of the lettuce.
  • Sprinkle the sandwiches with the red wine vinegar. Don't be shy with it.
  • Combine the canola and olive oils and sprinkle over the sandwiches. More is better, in my opinion.
  • Finally, sprinkle tops with the oregano and salt. Add the top halves of the bread, slice in half in the middle. Serve.


Note: The red wine vinegar you use should be dilute to 5%. I checked a few of the bottles available at our local grocery store and all were 5%, so I did not need to dilute the vinegar any further.