Meatloaf – Easy Cracker Barrel Copycat

This Cracker Barrel Meatloaf is a no-fuss version of the classic — soft, savory, and topped with that sweet ketchup glaze we all know. It uses simple stuff like ground beef, Ritz crackers, and canned tomatoes, and bakes up in about an hour. Great for leftovers too, if it lasts that long.

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Quick Summary

• Prep time: 10 mins
• Cook time: 1 hour
• Flavor: Savory, saucy, a little sweet
• Great for: Family dinners, leftovers, picky eaters

Why I Like This Recipe

Honestly, I wasn’t in the mood to go all out — just wanted something warm and filling. This meatloaf’s got that “Sunday dinner” vibe without the work. Plus, I always have Ritz crackers and ketchup around, so it just… works. Makes good sandwiches the next day too.

Ingredients

Meatloaf:

• 1½ lbs ground chuck
• 2 eggs
• 1 cup crushed Ritz crackers
• ¼ cup milk
• ½ cup chopped white onion
• ¼ cup diced green bell pepper
• 14 oz diced tomatoes (drained)
• 1 tsp salt
• ¼ tsp black pepper

Glaze:

• ½ cup ketchup
• 2 tbsp brown sugar
• 1 tsp yellow mustard
• 1 tsp Worcestershire sauce

How To Make Meatloaf

• Mix the glaze: Ketchup, brown sugar, mustard, Worcestershire. Stir and set aside.
• Preheat the oven: 175°C. Line a baking sheet with foil or parchment.
• Make the mix: Beat the eggs first. Add crackers, milk, onion, bell pepper, drained tomatoes, salt, and pepper. Mix.
• Add the beef: Toss in the ground chuck. Mix gently until just combined — don’t overdo it.
• Shape it: Form into a loaf on the sheet. Try to keep the shape even.
• Bake once: 30 mins in the oven. Don’t glaze it yet.
• Add glaze: Pull it out, spoon the glaze all over the top.
• Bake again: Another 30 mins, or until it hits 71°C inside. Let it sit 5–10 mins before cutting.

Tips for Success

• Drain the tomatoes really well — extra liquid = mushy loaf.
• Crush the crackers fine — chunky bits don’t mix in right.
• Mix everything except the meat first. Helps avoid overmixing the beef.
• Shape the loaf evenly — lopsided means uneven cooking.
• Use a thermometer if you have one. 71°C is your target.

Storage and Reheating

• Fridge: Cool completely first. Wrap in foil or pop in a container. Good for 4 days.
• Freezer: Wrap whole or in slices. Freeze up to 3 months. Reheat from frozen or thawed.
• Reheat: Slice it. Heat in a covered pan with a splash of broth or water — low heat, 5 mins per side.

Frequently Asked Questions

• Can I use ground turkey?
  Yep. Just keep an eye on dryness — turkey’s leaner.
• Do I need Ritz crackers?
  Nah, but they give it a buttery thing. You can sub breadcrumbs or saltines.
• Can I add cheese?
  Totally. A little shredded cheddar mixed in works great.
• What sides go with this?
  Mashed potatoes, green beans, cornbread. All the usual suspects.
• Can I make it ahead?
  Yeah — shape the loaf, wrap it, and keep it in the fridge for a day. Bake when ready.

Common Mistakes and How to Dodge Them

• Overmixing the meat: Makes it dense and chewy. Mix everything else first, then fold in the beef gently.
• Skipping the tomato drain: If you leave in too much liquid, the loaf turns sloppy and doesn’t hold together.
• Only baking once with the glaze: If you glaze it from the start, it can burn. Add it halfway through.
• Guessing doneness: Just use a meat thermometer. Saves the stress.
• Cutting too soon: It falls apart if you don’t let it rest. Just wait 5–10 mins — trust me.

Nutrition Facts (Per Serving)

• Calories: 253 kcal
• Total Fat: 16g
• Saturated Fat: 6g
• Cholesterol: 82mg
• Sodium: 472mg
• Potassium: 347mg
• Total Carbohydrate: 12g
• Dietary Fiber: 1g
• Sugars: 7g
• Protein: 14g

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• Grilled Chicken Salad  – Easy Cracker Barrel Copycat
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• Chicken Pot Pie – Easy Cracker Barrel Copycat