Cracker Barrel Meatloaf Recipe

Cracker Barrel Meatloaf Recipe is a hearty comfort food classic that uses crushed Ritz crackers for a signature buttery texture. This oven-baked loaf features a sweet and tangy glaze that caramelises into a sticky topping over the juicy beef.

If you do nothing else, mix your binder ingredients before you add the meat. That’s the difference between a light, tender slice and a dense, tough block of beef. The first time I made this, I threw everything in at once and overmixed it, but now I always combine the crackers and liquid first to keep the texture soft.

The Ritz crackers are doing more work than you’d think here. Without them, you lose that specific rich flavour that makes the restaurant version so famous. I’ve tried a few versions of meatloaf and this one from Cracker Barrel is the one I keep going back to because it actually holds its shape without being dry.

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Cracker Barrel Meatloaf Recipe Ingredients

Meatloaf

• 700g (1.5lb) ground chuck beef
• 2 large eggs
• 120g (4oz) crushed Ritz crackers
• 60ml (2fl oz) full-fat milk
• 1/2 white onion, finely chopped
• 1/4 green bell pepper, diced
• 400g (14oz) tin diced tomatoes, thoroughly drained
• 1 tsp salt
• 1/4 tsp black pepper

Glaze

• 120ml (4fl oz) ketchup
• 2 tbsp soft brown sugar
• 1 tsp yellow mustard
• 1 tsp Worcestershire sauce

How To Make Cracker Barrel Meatloaf Recipe

1. Mix the glaze: Whisk the ketchup, brown sugar, mustard, and Worcestershire sauce together in a small bowl. Stir until the sugar crystals have dissolved and the sauce is smooth.
2. Preheat and prep: Set your oven to 180°C (350°F/Gas Mark 4) and line a large baking tin or sheet with greaseproof paper. Make sure the rack is in the centre of the oven for even heat.
3. Make the binder mix: Beat the eggs in a large mixing bowl before adding the crushed crackers, milk, onion, pepper, drained tomatoes, salt, and pepper. Mix these thoroughly so the seasonings are evenly spread before the meat goes in.
4. Add the beef: Break the ground chuck into the bowl and mix gently with your hands just until the ingredients are combined. Do not squeeze the meat through your fingers as overworking the fat makes the loaf greasy and tough.
5. Shape the loaf: Move the mixture onto your prepared tray and press it into a 23x13cm (9x5in) rectangle. Keep the thickness consistent from the edges to the middle so it cooks at the same speed.
6. First Bake: Place the meatloaf in the oven for 30 minutes without any topping. This initial time allows the meat to firm up and a light crust to develop on the surface.
7. Add glaze: Remove the tin from the oven and spoon the glaze over the top and sides of the loaf. Use the back of the spoon to spread it in a thick, even layer.
8. Second Bake: Return the loaf to the oven for a further 30 minutes until the glaze is bubbling and the centre reaches 71°C (160°F). The meat should be cooked through but still moist.
9. Rest: Leave the meatloaf to sit on the tray for 10 minutes before you attempt to slice it. This short wait lets the internal juices settle so the slices stay intact.

Recipe Tips

• Drain the tomatoes well. Use a sieve to get rid of every drop of excess liquid from the tinned tomatoes. Too much moisture in the mix will cause the meatloaf to fall apart or become soggy.
• Crush crackers by hand. Leave some small pieces of cracker rather than turning them into a fine powder. These little pockets of buttery biscuit help create the unique texture found in the original recipe.
• Check the internal temperature. Use a digital probe to ensure the middle hits 71°C (160°F). Taking it out as soon as it hits this mark prevents the beef from drying out.
• Shape without a tin. Baking the loaf on a flat sheet rather than inside a loaf tin allows the grease to drain away. This also means the glaze can cover the sides for more flavour in every bite.
• Sauté the vegetables first. If you prefer a softer texture, fry the onions and peppers for five minutes before adding them to the bowl. This removes the slight crunch and mellows the onion flavour.
• Freeze for later. You can shape the raw loaf and freeze it wrapped tightly in clingfilm for up to three months. Defrost it completely in the fridge before following the baking instructions.

What To Serve With Meatloaf

This dish is a natural partner for creamy mashed potatoes and a side of steamed green beans. You can also serve it with a helping of buttery macaroni cheese or some glazed carrots for a traditional Sunday dinner feel.

Leftover slices are excellent in a sandwich the next day with a little extra ketchup or brown sauce. A crisp green salad provides a fresh contrast to the rich, glazed beef if you want a lighter side dish.

How To Store Meatloaf

• Fridge: Wrap the cooled meatloaf tightly in foil or place it in an airtight container. It will keep well for up to 4 days and often tastes better the next morning once the flavours have matured.
• Reheat: The best method is to fry thick slices in a pan with a little butter until the edges are crispy. Alternatively, warm it in the oven at 160°C (325°F/Gas Mark 3) covered with foil to keep the moisture in.
• Freeze: Slice the cooked meatloaf and wrap individual portions in greaseproof paper and foil. These can be frozen for up to 3 months and reheated directly from frozen in the oven or microwave.

Cracker Barrel Meatloaf Recipe Nutrition Facts

• Calories: 385 kcal
• Protein: 24g
• Fat: 21g
• Carbohydrates: 25g
• Sugar: 12g
• Sodium: 840mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Fried Chicken Tenders Recipe
• Cracker Barrel Grilled Chicken Tenders Recipe
• Cracker Barrel Egg In a Basket Recipe