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

Ingredients

  • 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

Topping

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

Instructions

  • 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.