A classic meatloaf recipe is a must for any household. But if Grandma didn’t pass down a family recipe, we’ve got you covered with this comfort food, inspired by Cracker Barrel.
Loaded with onions, peppers, and cheddar, this meatloaf recipe the definition of comfort food. It’s topped with the richest, most flavorful caramelized meatloaf glaze. And, as you probably expected, you don’t need to go scouring aisles for hours trying to find ingredients.
You likely have them in your house already.
But the best part? This recipe is pretty hands-off. Mix, press, and sit while it bakes. In less than an hour, you can have the perfect feel-good meal for you and your fam.
Cracker Barrel Meatloaf Recipe
- 2 large eggs
- 2/3 cup milk
- 32 Ritz Crackers
- 1/2 cup onion chopped
- 4 oz shredded sharp cheddar cheese
- 1.5 lbs ground beef 80% lean
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1 tsp yellow mustard
- 1 tsp salt
- 1/4 tsp black pepper
- Set oven to 350 degrees F.
- Whisk eggs and milk together in a bowl.
- Add chopped onion, shredded cheese, and ground beef to the egg and milk mixture.
- Form the mixture into a loaf, and place on a baking sheet or in a large baking dish.
- Bake for 50 minutes.
- While the meatloaf is baking, work on the topping. In a small bowl, mix yellow mustard, ketchup, and brown sugar.
- After about 30 minutes into baking, open the oven and spread half the mixture onto the meatloaf. After 10 minutes, add the rest of the mixture to the top of the meatloaf, and finish baking.
- It’s important not to use a dish that is the size of the meatloaf. There needs to be room around the loaf for it to breathe and allow the topping to caramelize. If you use a dish that is too small, the loaf will harden, and the topping will stick to the edges of the pan.
- Worcestershire sauce is a common ingredient in meatloaf. While it’s not included in our copycat recipe, you can add a teaspoon or two for added flavor if you’re a fan.
- Timing is key. Ensure you don’t overcook it or turn up the heat to try to rush the process. At higher temps, the meat will dry out. If you try to cook it longer, you’ll run into a dry, hard meat glob. Neither is what we’re going for.
- If you’re skeptical about the cooking time and prone to overcooking to be safe, invest in a meat thermometer to ensure the center is at 160 F before you call it done.
- It’s freezer-friendly once it’s cooked and cooled, or before it’s even cooked but in the pan. Either way, wrap it up well and store in the freezer for up to 3 months.