Cracker Barrel Meatloaf

By Stephanie Manley Published March 13, 2025

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The first time I tasted Cracker Barrel’s meatloaf, I was transported back to Sunday dinners at my grandmother’s farmhouse table. There’s something about that perfectly seasoned, hearty slice topped with tangy glaze that feels like a warm hug on a plate. After years of experimenting to recreate that flavor and texture at home, I’m thrilled to share this authentic copycat recipe.

Copycat Cracker Barrel meatloaf slices on a plate in front of the meatloaf.

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Unlike many imitations floating around the internet, this recipe stays true to the original—no cheese or fancy ingredients required. Just honest, simple comfort food that brings the whole family to the table with smiles. Whether you’re a longtime Cracker Barrel fan or simply craving a classic American meal, this meatloaf recipe deserves a special place in your recipe collection.

What Makes This Cracker Barrel Meatloaf Recipe Special?

Cracker Barrel’s meatloaf has earned its legendary status for good reason. Each slice delivers the perfect balance of hearty meat, savory vegetables, and that signature tangy-sweet glaze that caramelizes on top. The texture is just right—firm enough to hold its shape when sliced yet tender and moist with each bite.

What truly sets this copycat recipe apart is its authenticity. Many recipes incorrectly add cheese, but the real Cracker Barrel meatloaf doesn’t contain any. This recipe stays true to the restaurant version, using Ritz crackers instead of breadcrumbs for a buttery flavor and ideal texture that breadcrumbs simply can’t deliver.

Equipment Needed

Measuring cups and spoons
Large mixing bowl
Loaf pan (9×5 inch)
Baking sheet
Parchment paper or aluminum foil
Meat thermometer
Small bowl for mixing glaze

ketchup, brown sugar and more to make a meatloaf glaze

Ingredients

For the Meatloaf:

Ground chuck – Provides rich flavor and the perfect fat content for moist, flavorful meatloaf
Large eggs – Act as a binder to hold the meatloaf together while adding moisture
Ritz crackers – Offer a buttery flavor and lighter texture than traditional breadcrumbs
White onion – Adds natural sweetness and aromatic flavor throughout the meatloaf
Green bell pepper – Contributes fresh flavor, color, and subtle crunch
Milk – Helps soften the cracker crumbs and adds moisture to the mixture
Diced tomatoes – Provide bursts of juicy flavor and help keep the meatloaf moist
Salt – Enhances all the flavors in the meatloaf
Ground black pepper – Adds a gentle warming spice without overpowering

For the Glaze:

Ketchup – Forms the base of the tangy, sweet topping
Brown sugar – Creates caramelization and balances the acidity of the ketchup
Yellow mustard – Adds tanginess and depth to the glaze
Worcestershire sauce – Brings umami and complexity to the sweet-tangy topping

ground beef, onions, green bell pepper and more to make meatloaf

How to Make Cracker Barrel’s Meatloaf

Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper, cooking spray, or aluminum foil; this prepared baking sheet will make cleaning a breeze.
In a large bowl, beat the eggs well, then add cracker crumbs, onion, green pepper, milk, salt, drained diced tomatoes, and ground black pepper. Mix well.
Add ground beef and mix well. Turn out the meatloaf mixture into a loaf pan.
Place meatloaf into the preheated oven. Bake for 30 minutes.
In a small bowl, prepare the delicious glaze by combining ketchup, brown sugar, yellow mustard, and Worcestershire sauce.
Spread glaze over meatloaf and cook for another 30 minutes or until the center has an internal temperature of 160 degrees. You can check the temperature with a meat thermometer.
Remove from oven and let it rest for about 5 minutes before serving.

Copycat Cracker Barrel meatloaf on a plate and the meatloaf behind it.

Tips on How to Cook and Serve Cracker Barrel Meatloaf

Be gentle with the meat. Squeezing ground beef is an excellent way to get rid of tension, but it will also ruin the texture of the meatloaf. Resist the urge to over-mix, and use just the tips of your fingers when you combine the ingredients.
Fat is your friend in this Southern meatloaf recipe. Yes, you can make meatloaf with ground turkey or lean beef, but if you do so, you should expect a dry meatloaf. For the best flavor, use 80 percent lean ground beef. You can sometimes find it labeled as a ground chuck on the packaging.
Get the right grind. Most grocery stores sell only one size of ground beef. Get it. Don’t worry. Your meatloaf will turn out just fine. But, if you are lucky enough to buy meat where the butcher will grind it fresh, ask for a coarse grind.
Leftovers make a great sandwich! If you have a bit of meatloaf leftover, cold meatloaf sandwiches are a must. Serve a cold slice between toasted bread with lettuce, tomato, and extra glaze. It is so delicious you will want to make leftovers on purpose!

What to Serve with Meatloaf

You may wonder what you should serve with a delicious homemade meatloaf. One word: Potatoes. Here are some potato side dishes that will work well with your meatloaf.

Storage and Reheating

Storage: Allow leftover meatloaf to cool completely, then store in an airtight container in the refrigerator for up to 5 days.
Freezing: Wrap cooled meatloaf tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. For best results, slice before freezing for easier portioning later.

Reheating:

Skillet method (for crispy edges): Melt a small amount of butter in a skillet over medium heat. Add meatloaf slices and heat for 2-3 minutes per side.
Oven method (best for maintaining texture): Preheat oven to 350°F (175°C). Place slices on a baking sheet, cover with foil, and heat for 15-20 minutes until warmed through.
Microwave method (quickest): Place a slice on a microwave-safe plate, cover with a damp paper towel, and heat for 1-2 minutes or until hot.