Easy Cracker Barrel Meatloaf
For a down-home comfort food dinner, it doesn’t get much better than this copycat Cracker Barrel meatloaf recipe! It’s moist and flavorful, with the perfect sweet-and-tangy glaze.
Do you always feel the pull to take the exit ramp off the highway when you see a billboard for Cracker Barrel on the side of the road? It’s such comfort food—a slice of Americana served up with a side of Hashbrown Casserole and Fried Apples. Since we don’t all live near a Cracker Barrel (sigh!), this copycat Cracker Barrel meatloaf recipe is here to scratch that comfort food itch!
Made with crushed Ritz crackers instead of the usual breadcrumbs and lots of sharp cheddar cheese, it’s easy to see why this meatloaf recipe is the ultimate comfort food. It’s topped with the best meatloaf glaze. It’s a sweet, tangy brown sugar glaze that caramelizes in the oven, getting sticky and concentrated—the perfect finishing touch! Best of all, this recipe makes a LOT of meatloaf, so you can enjoy leftovers for days!
While I do love my recipe for The Best Meatloaf Recipe Ever, this easy copycat recipe does rank high on the list of our favorite dinners.
Ingredients for Cracker Barrel Meatloaf
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Olive oil – Or another neutral oil you like to use for cooking like avocado oil, vegetable oil or canola oil.
- Yellow onion – Dice this very finely so it incorporates evenly into the meatloaf without adding big chunks. You can also use a sweet onion.
- Crushed Ritz crackers – A binding agent that adds fabulous buttery flavor, if you don’t have buttery ritz crackers you can use saltine crackers or bread crumbs. So good!
- Eggs – Another ingredient that helps bind the meatloaf together. Be sure to use a large egg at room temperature.
- Sharp cheddar cheese – A sharp and sassy aged cheddar makes Cracker Barrel meatloaf delicious. Be sure to buy a block of cheese and grate it yourself for the best results.
- Low-fat milk – If you’ve ever made a meatball recipe with milk, it plays a similar role here, keeping the meatloaf tender. You can also substitute with whole milk, fat free milk or even half and half.
- Salt and black pepper – Kosher salt was used for testing, don’t substitute with table salt or iodized salt as it will make the meatloaf overly salty. I like using freshly ground black pepper. You can use other seasonings like garlic powder or onion powder if you’d like to level up the flavor.
- Lean ground beef – I use an 80/20 lean ground beef to guarantee a juicy meatloaf. An extra lean ground beef doesn’t have enough fat content and can end up leaving you with a dry meatloaf. If you want to use leaner meats like ground chicken and ground turkey, add a couple extra tablespoons of milk to keep it from drying out in the oven.
For the Glaze:
- Ketchup – Ketchup has vinegar in it already, so it’s got your sweet and tangy bases covered.
- Brown sugar – Enhances the sweetness and gives the glaze a note of caramelization.
- Yellow mustard – The sharp, tangy flavor brings balance to the glaze.
How to Make Cracker Barrel Meatloaf
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Sauté the onion. Cook the onion with the olive oil in a skillet over medium-high heat until softened. Let it cool.
- Mix the meatloaf. In a large mixing bowl, combine the eggs, ritz cracker crumbs, onions, cheese, milk, salt, and pepper, then gently mix in the ground beef. It’s best to use your clean hands.
- Bake. Transfer the meatloaf mixture into a loaf pan or shape it into a loaf and place it on a rimmed baking sheet. Bake at 350ºF for 30 minutes.
- Make the glaze. Combine ketchup, brown sugar, and mustard in a small bowl.
- Glaze the meatloaf. Remove meatloaf from the oven, brush with the glaze on top of the meatloaf, and bake for 30-40 minutes more, until the center reaches 155°F on an instant read thermometer or meat thermometer.
- Rest and serve. Let the meatloaf rest in the pan for 15 minutes (the internal temperature will rise to 160°F during this time) before slicing and serving.
Pro Tip: Save some of the extra sauce for serving with your meatloaf. I like to spoon the savory glaze over the top of the meatloaf slices.
An Instant-Read Thermometer is a must in the kitchen and an inexpensive tool to guarantee perfect results. I use this one for tempering chocolate, roasting meats, grilling and for candy making.
Tips for Making Cracker Barrel Meatloaf
Here are some simple tips to help you make the perfect Cracker Barrel-inspired meatloaf every time!
- Don’t overmix the meat. Mix just until everything is combined. Overmixing the meat mixture can make the meatloaf dense and tough.
- Use a meat thermometer. To ensure your meatloaf is perfectly cooked, use an instant-read thermometer to check the internal temperature. It should reach 160°F after the resting period.
- Line your baking sheet. If you’re baking the meatloaf on a sheet instead of a loaf pan, line it with parchment paper or foil for easy cleanup.
Variations to Try
This Cracker Barrel meatloaf recipe is delicious as-is, but there’s plenty of room to customize it:
- Swap the ground beef. Try using ground turkey or a blend of beef and pork for a slightly different flavor and texture.
- Mix in Extra Flavor. Add a tablespoon or two of our homemade Meatloaf Seasoning.
- Add vegetables. Finely chop carrots, green bell pepper, or mushrooms and cook them with the onion.
- Change up the cheese. While sharp cheddar is classic, feel free to try gouda, pepper jack, or even Parmesan for a twist.
- More meatloaf recipes. Try my Italian Meatloaf, Southwestern Turkey Meatloaf, and Turkey Meatloaf too!
How to Store and Reheat Leftovers
Wrap the leftover meatloaf tightly in plastic wrap or aluminum foil, or store it in an airtight container. It will keep fresh in the refrigerator for up to 4 days. For longer storage, slice the meatloaf and place the slices in a freezer-safe container, separating each with parchment paper. Alternatively, you can freeze the entire loaf wrapped in plastic and placed in a resealable freezer bag. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
Reheat Cracker Barrel meatloaf in a 350ºF oven; place the slices or loaf in an oven-safe dish and cover with foil to prevent it from drying out. Heat until warmed through. You can also reheat individual slices in the microwave.
What to Serve With Cracker Barrel Meatloaf
- Mashed Sweet Potatoes
- Green Beans Almondine
- The Very Best Creamed Peas
- Oven Roasted Baby Potatoes
- The Best Mashed Potatoes
- Roasted Broccoli and Cauliflower
More Ground Beef Recipes
- Korean BBQ Ground Beef
- The Best Bacon Wrapped Meatloaf
- The Best CrockPot Meatloaf Recipe
- Easy Homemade Beefaroni
- Best Hamburger Soup Recipe
- Sloppy Joe Casserole
- Skillet Lasagna
- Cowboy Stew
For more easy dinner recipes, follow us on Instagram and Facebook!
Get the Recipe: Cracker Barrel Meatloaf Recipe
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion finely diced, approximately 1/2 cup onion
- 1 cup crushed Ritz crackers
- 2 large eggs, whisked
- 1 cup sharp cheddar cheese, shredded
- ½ cup low fat milk
- 1 teaspoon salt
- ¼ tsp. black pepper
- 2 pounds lean ground beef
For the Glaze
- ¾ cup ketchup
- 1 ½ tablespoons brown sugar
- 1 teaspoon yellow mustard
Instructions
- Preheat oven 350 degrees F.
- Heat the olive oil in a large skillet over medium-high heat. Add the onions with the olive oil and cook until softened, about 5 minutes. Set aside and let cool.
- Add the eggs, crushed crackers, onions, cheese, milk, salt and pepper to a large bowl stirring to combine.
- Add ground beef and mix until just combined. Don’t overwork the meat or the meatloaf will not be tender and juicy.
- Form the meat mixture into a loaf and place it into a loaf pan. Alternatively, you can cook the meatloaf on a baking sheet but it may take longer to cook.
- Transfer to the oven and bake the meatloaf for 30 minutes.
- In a small bowl, whisk together the ketchup, brown sugar and mustard for the glaze.
- Remove the meatloaf from the oven and brush the top with the glaze. Bake for an additional 30-40 minutes. When the meatloaf reaches 155˚F, remove from the oven.
- Allow the meatloaf to rest for 15 minutes in the loaf pan prior to slicing it. The temperature will increase about 10 degrees during this time. Slicing it too early will cause the juices to release into the pan and will cause your meatloaf to dry out. Be sure the meatloaf registers 160˚F in the center before slicing.
- Serve with mashed potatoes, roasted potatoes or make a sandwich!