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 recipe for Cracker Barrel meatloaf.
Perfect On Sandwiches, Too.
This copycat recipe for Cracker Barrel makes 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.
If you are going to use this meatloaf for sandwiches don’t go serving it on some wimpy thin bread. Get some thick stuff. Like hand-cut French bread. Cut it at least an inch thick. Or Texas toast. Something that can handle the job it has.
This meatloaf also freezes really well. Just put it into an air-tight container and into the freezer it goes. I like to keep it un-sliced when I freeze it. If you slice it first you’ll find it’s darned near impossible to separate the slices even if you let it defrost completely. It’s better to defrost it and then slice it.
You can double this recipe but don’t make the loaf any thicker. Keep within the 2″-3″ thickness or it’ll take way too long to cook in the middle. You don’t want the outside overcooked and the inside still not quite done.
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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. I wouldn’t change this. Ever. The idea to change it never entered my mind. We loved this meatloaf just as it is. Ok, with one minor exception… sometimes I like to add a spicy pepper jack cheese for the cheddar.
Also try my easy Creole meatloaf.
Cracker Barrel Meatloaf (Copycat Recipe)
Equipment
Ingredients
- 1 ½ pounds ground beef
- 3 large eggs
- 1 ½ sleeves Ritz crackers crushed
- ½ cup onion finely chopped
- ¼ cup green bell pepper finely diced
- ½ cup sharp cheddar cheese shredded
- ½ cup milk
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Topping
- ½ cup ketchup
- ½ 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.
Notes
Nutrition
Nutritional values are approximate.
