Cracker Barrel Meatloaf Recipe

There’s something magical about a good meatloaf—it’s hearty, nostalgic, and downright satisfying. But this Cracker Barrel-inspired version? It’s next-level comfort food. The tender beef is seasoned to perfection, loaded with creamy cheddar, buttery Ritz crackers, and fresh veggies, then topped with a sweet and tangy glaze that makes every bite irresistible. Whether you’re whipping this up for Sunday dinner or meal prepping for the week, it’s the kind of recipe that feels like a warm hug.

this RECIPE

A family dinner staple with a nostalgic twist

I still remember the first time I had meatloaf at Cracker Barrel. I was on a road trip with my family, and after hours of highway driving, the cozy restaurant was exactly what we needed. The warm smell of freshly baked biscuits and homestyle dishes greeted us as we walked in, but it was their meatloaf that completely stole my heart. Juicy, cheesy, and topped with a perfectly sticky glaze—it was love at first bite.

When I got home, I couldn’t resist trying to recreate that meatloaf magic in my own kitchen. After a little experimentation (and more than a few tweaks), this recipe became a family favorite. And every time I make it, I’m reminded of that road trip, the laughter, and the simple joy of sharing a good meal together.

Where does meatloaf come from, anyway?

Meatloaf is one of those dishes that feels quintessentially American, but did you know its roots go back centuries? Versions of meatloaf date as far back as Ancient Rome, where ground meat was mixed with bread and spices. In the U.S., it gained popularity during the Great Depression as an economical way to stretch ingredients. Over the years, it’s evolved into the comfort food classic we know today. Cracker Barrel’s take, with its cheesy richness and vibrant glaze, is a perfect example of how meatloaf has been elevated while staying true to its humble beginnings.

Let’s talk ingredients: the stars of the show

Every ingredient in this Cracker Barrel meatloaf recipe pulls its weight, and together, they create something truly special.

• Ground beef: The foundation of the meatloaf. I recommend an 80/20 blend for the perfect balance of flavor and moisture. If you’re out of ground beef, ground turkey works surprisingly well, though it’s a bit leaner.
• Ritz crackers: These buttery crackers act as a binder and add an unexpected richness. In a pinch, crushed saltines or even breadcrumbs can be used, though I’ll always swear by Ritz.
• Cheddar cheese: This adds creaminess and a slight tang. Make sure to shred it fresh—pre-shredded cheese doesn’t melt as nicely.
• Bell pepper and onion: These veggies not only add a pop of color but also keep the meatloaf moist and flavorful. If you’re not a fan of green bell pepper, try red for a milder taste.
• Half-and-half: Helps to keep everything tender and moist. Milk works just as well if that’s what you have on hand.
• Ketchup glaze: A blend of ketchup, brown sugar, mustard, and Worcestershire sauce makes the glaze sticky, sweet, and tangy—the perfect finishing touch.

Kitchen gear: What you need (and what you can skip)

One of the best things about this recipe is that you don’t need any fancy equipment.

• Mixing bowls: You’ll need a large one for the meatloaf mixture and a smaller one for the glaze.
• Baking sheet: A rimmed sheet is key to catching any drippings. Lining it with parchment paper and foil makes cleanup a breeze.
• Disposable gloves: If you’re mixing the meatloaf by hand, gloves make the process less messy (and way more enjoyable).
• Kitchen thermometer: This is optional but super helpful. Meatloaf is done when the internal temperature hits 160°F, and a thermometer takes out the guesswork.

Step-by-step: How to make this meatloaf magic happen

Ready to get cooking? Here’s how to pull it all together:

1. Prep your workspace: Start by preheating your oven to 350°F. Line your baking sheet with parchment paper and heavy-duty foil. Trust me, this little step will make cleanup so much easier later.
2. Mix it up: In a large mixing bowl, combine the ground beef, crushed crackers, cheddar cheese, chopped bell pepper, diced onion, half-and-half, beaten eggs, salt, and pepper. Use a large spoon or your hands (gloves help!) to gently mix everything until it’s well combined. Be careful not to overmix—too much handling can make the meatloaf dense.
3. Shape and bake: Transfer the mixture to your prepared baking sheet and shape it into a rectangle about 10 inches long and 6 inches wide. Pop it in the oven and bake for 30 minutes.
4. Make the glaze: While the meatloaf is baking, whisk together the ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl. It should be smooth and slightly sticky.
5. Glaze and finish: After 30 minutes, take the meatloaf out of the oven and spread the glaze evenly over the top. Return it to the oven for another 40 minutes, or until the internal temperature reaches 160°F.
6. Rest and serve: Let the meatloaf rest for 10 minutes before slicing. This helps it hold its shape and lets the flavors settle.

Variations to try: Make it your own

• Gluten-free: Swap the Ritz crackers for gluten-free crackers or oats.
• Dairy-free: Skip the cheddar and use a plant-based milk alternative in place of half-and-half.
• Spicy twist: Add a dash of hot sauce or a pinch of cayenne to the meat mixture for a little heat.
• Vegetable-packed: Mix in grated zucchini or carrots for extra moisture and nutrients.
• Seasonal flair: In the fall, try using a touch of pumpkin puree in the glaze for a sweet, autumnal vibe.

Serve it up: Presentation ideas

This meatloaf pairs beautifully with creamy mashed potatoes or roasted vegetables. For a splash of color, sprinkle chopped parsley or green onions on top before serving. Want to impress? Plate individual slices alongside a drizzle of extra glaze. It’s simple, elegant, and so satisfying.

Drink pairings

Pair this meatloaf with classic comfort drinks like iced tea or lemonade for a refreshing contrast to the rich flavors. If you’re in the mood for something warm, a glass of cold milk is the answer. On chilly evenings, a warm cup of hot apple cider is the perfect treat.

Storage and reheating tips

Got leftovers? Lucky you! Store slices in an airtight container in the fridge for up to 4 days. Reheat them in the oven at 300°F for about 15 minutes, or pop them in the microwave in short bursts to avoid drying them out. If you plan to freeze the meatloaf, wrap individual slices tightly in foil and store them in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before reheating.

Adjusting for different serving sizes

This recipe serves about 10, but it’s easy to scale. For a smaller crowd, halve the ingredients and reduce the baking time slightly. Feeding a big group? Double the recipe, but shape the mixture into two smaller loaves so they cook evenly.

Common issues and how to fix them

• Dry meatloaf: Make sure you’re using an 80/20 beef blend and not overbaking. The half-and-half also helps keep it moist.
• Meatloaf falling apart: Be sure to mix the ingredients well so the crackers and eggs bind everything together.
• Soggy bottom: Use a rimmed baking sheet to allow excess grease to drain, rather than trapping it in a loaf pan.

Give this Cracker Barrel-inspired recipe a try!

There’s just something so satisfying about making this hearty, cheesy meatloaf from scratch. It’s the ultimate comfort food, perfect for everything from weeknight dinners to family gatherings. Plus, it’s endlessly adaptable—so don’t be afraid to put your own spin on it. Trust me, one bite, and you’ll understand why this recipe is a classic.

FAQs

1. Can I freeze the meatloaf before cooking?
Yes, you can! Shape the meatloaf and wrap it tightly in plastic wrap, then foil, and freeze for up to 3 months. When you’re ready to bake, let it thaw in the fridge overnight, then proceed as usual.

2. What can I use instead of Ritz crackers?
Breadcrumbs, crushed saltines, or even oats are great substitutes.

3. How do I know when the meatloaf is done?
Use a meat thermometer! The internal temperature should read 160°F.

4. Can I make this ahead of time?
Yes! Assemble the meatloaf, cover it tightly, and store it in the fridge for up to 24 hours before baking.

5. What’s the best way to reheat leftovers?
The oven is your best bet for keeping it moist—300°F for about 15 minutes.

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