Cracker Barrel Meatloaf is an easy weeknight dinner made with ground beef, Ritz crackers, cheddar cheese and a sweet ketchup glaze, ready in 90 minutes. That makes it a make ahead family favorite for Sunday dinner or potluck night, since the loaf pan keeps everything together while it bakes.
Mixing the meat until just combined is the step that matters, because overworking ground beef turns the loaf tough and dense. You then let it rest for 15 minutes after baking, so the juices settle back in and every slice holds its shape.
This version uses crushed Ritz crackers instead of breadcrumbs, which adds a buttery richness you won’t find in a standard meatloaf. Sauteed onions and bell peppers go into the mix too, but they cook down first so the vegetables stay tender rather than crunchy.
Cracker Barrel Meatloaf
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings15
minutes1
hour30
minutes448
kcalGround beef, sharp cheddar and crushed Ritz crackers form a tender loaf that bakes in a pan with a ketchup brown sugar glaze on top. The 15 minute rest after baking then lets the slices hold together and keeps the inside juicy.
Ingredients
- For the Meatloaf:
1/2 tablespoon olive oil
1/2 cup yellow onion, finely diced
1/2 cup bell pepper, finely diced
2 pounds 80% lean ground beef
1 cup crushed Ritz crackers
2 eggs, whisked
1 cup sharp cheddar cheese, shredded
1/2 cup whole milk
1 teaspoon salt
1/4 teaspoon black pepper
- For the Topping:
1/2 to 3/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon yellow mustard
Directions
- Preheat and sauté:Preheat the oven to 350F. Sauté the diced onions and bell peppers in olive oil in a small pan until softened, about 5 minutes. Set aside and let cool.
- Mix the meatloaf:Combine the whisked eggs, crushed Ritz crackers, cooled onions and peppers, cheddar cheese, milk, salt and pepper in a large bowl. Add the ground beef and mix until just combined. Do not overwork the meat.
- Shape and bake:Form the mixture into a loaf and place it in a loaf pan. Bake for 30 minutes.
- Add the glaze:While the meatloaf bakes, stir together the ketchup, brown sugar and mustard. Remove the meatloaf from the oven and brush the glaze over the top. Return to the oven and bake for another 30 to 40 minutes, until the internal temperature reaches 155F.
- Rest and serve: Let the meatloaf rest in the pan for 15 minutes before slicing. The temperature will rise to 160F during this time. Slice and serve.
FAQs
Can I prepare this meatloaf the night before?
You can mix the meat and form it into a loaf, then wrap it in plastic and refrigerate for up to two days. Pull it out 30 minutes before baking though, since cold meat needs time to reach room temperature. The glaze keeps in the fridge too, and you brush it on right before the loaf goes in the oven.
Why do you sauté the onions and peppers first?
Raw onions and peppers release moisture as the meatloaf bakes, which can make the center soggy and slow the cooking. Sauteing them first softens the texture and concentrates the flavor, so they blend into the meat without adding extra liquid. Five minutes in a pan is all they need, and you can do it while the oven preheats.
Can I make this with ground turkey?
Ground turkey works but the loaf will be leaner and slightly drier, so adding an extra splash of milk helps keep it moist. A mix of turkey and pork gives you more flavor, since the pork fat adds richness the turkey lacks. Either way, bake it to the same 155F pull temperature and let it rest before slicing.
How do I reheat leftover meatloaf?
Cover the slices in foil and warm them in a 350F oven for about 20 minutes, which keeps the meat from drying out. A single slice reheats in the microwave too, but cover it with a damp paper towel for better texture. The glaze stays sticky and sweet either way, since the sugar caramelizes again as it warms.
Can I double this recipe?
You can double the mixture and split it between two loaf pans, and both bake at the same time without changes. Keep the oven at 350F though, since raising the temperature to speed things up dries the outside before the center cooks through. Double the glaze as well, because two loaves need full coverage to stay moist on top.
