Cracker Barrel Meatloaf Sandwich is an easy weeknight dinner of glazed meatloaf sliced thick and served on toasted bread with a ketchup brown sugar glaze. So it works as a quick make ahead meal for busy weeknights, since the loaf takes fifteen minutes to prep and one hour to bake.
Crushing the Ritz crackers to the right size matters most, because too fine turns the loaf dense and too coarse leaves it crumbly. You want pieces about the size of a pea, which gives the loaf structure while still keeping every slice moist and easy to cut.
This version folds sharp cheddar right into the meat mixture, which adds a salty tang that most copycat meatloaf recipes leave out. The ketchup and brown sugar glaze caramelizes in the oven, so every slice gets a sticky sweet crust that holds up between bread.
Cracker Barrel Meatloaf Sandwich
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings15
minutes1
hour356
kcalGround beef, Ritz crackers, cheddar cheese, onion, bell pepper and eggs shaped into a loaf and baked at 350F with a ketchup brown sugar glaze. Slice thick and serve on toasted bread for a hearty sandwich.
Ingredients
- For the Meatloaf:
1 1/2 lb ground beef
3 large eggs
1 1/2 sleeves Ritz crackers, crushed
1/2 cup onion, diced
1/4 cup green bell pepper, diced
1/2 cup sharp cheddar cheese, shredded
1/2 cup milk
Salt and pepper to taste
- For the Glaze:
1/2 cup ketchup
1/2 cup brown sugar
1 tsp yellow mustard
- For Serving:
Sliced bread, toasted
Directions
- Mix the base:Beat the eggs in a large bowl, then stir in the crushed Ritz crackers, diced onion, green bell pepper, shredded cheddar and milk until combined.
- Add the beef:Add the ground beef to the bowl and mix with your hands until everything is evenly distributed, then season with salt and pepper.
- Shape the loaf:Transfer the mixture to a baking sheet or loaf pan and shape it into a loaf about 9 inches long and 5 inches wide.
- Bake the first half:Place the loaf in a preheated 350F oven and bake uncovered for 30 minutes.
- Make the glaze:While the loaf bakes, stir together the ketchup, brown sugar and yellow mustard in a small bowl until smooth.
- Glaze and finish:Remove the loaf from the oven, spread the glaze evenly over the top and sides, then return it to the oven and bake for another 30 minutes until the internal temperature reaches 160F.
- Rest and slice: Let the meatloaf rest for 10 minutes before slicing into thick pieces and serving on toasted bread.
FAQs
Can you swap the ground beef for another protein?
Ground beef works best, but you can use turkey or a mix of beef and pork for a lighter or richer loaf. Turkey dries out faster though, so add an extra splash of milk to keep the loaf moist while it bakes. And a beef pork blend gives a tender loaf with extra fat, which helps the crackers bind together.
Why use Ritz crackers instead of breadcrumbs?
Ritz crackers add buttery richness that breadcrumbs can’t match, and they soak up milk to form a paste that binds the loaf. The fat in them also keeps the meatloaf moist as it bakes though, since breadcrumbs absorb moisture without giving any back. Crush them to about pea size though, and each slice will have the right texture.
What bread works best for this sandwich?
White bread or a soft brioche bun works best, since the bread should be soft enough to compress around the thick meatloaf slice. Toast the bread lightly in a skillet with butter though, because a little crunch keeps the sandwich from getting soggy. Then add ketchup, mustard or mayo and a leaf of lettuce for a classic diner style build.
Can you prep the meatloaf a day before baking?
You can shape the meatloaf on the pan a day ahead, then cover it tightly and refrigerate until ready to bake. Then add about 10 extra minutes since the loaf starts cold, and check that the center hits 160F before pulling it. Mix the glaze ahead too, but keep it separate and brush it on halfway through baking.
How do you freeze and reheat leftover meatloaf?
Baked meatloaf freezes well for up to three months when wrapped tightly in foil and stored in a freezer bag. Slice it before freezing though, since individual slices thaw faster and you can grab one for a quick sandwich. Then reheat a slice at 350F for about 20 minutes, or thaw overnight in the fridge and warm in a skillet.
