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Copycat Cracker Barrel meatloaf slices on a plate in front of the meatloaf.
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5 from 22 votes

Cracker Barrel Meatloaf

Save money and learn how to make Cracker Barrel Meatloaf at home with this easy copycat recipe. Enjoy a classic meatloaf with a rich tomato sauce.
Course Main Course
Cuisine American
Keyword Cracker Barrel copycat recipe, Meatloaf
Prep Time 10 minutes
Cook Time 1 hour
Servings 10
Calories 253kcal
Author Stephanie Manley

Ingredients

Meatloaf Ingredients

  • 1 1/2 pounds ground chuck
  • 2 eggs
  • 1 cup crushed Ritz crackers
  • 1/4 cup milk
  • 1/2 cup finely chopped white onion
  • 1/4 cup finely diced green bell pepper
  • 14.1 ounces diced tomatoes 1 can - drained
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper

Meatloaf Glaze

  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 1 teaspoon yellow mustard
  • 1 teaspoon Worcestershire sauce

Instructions

Meatloaf Glaze Preparation

  • In a small bowl combine ketchup, brown sugar, mustard, and Worcestershire sauce.

Meatloaf Preparation

  • Preheat oven to 350 ℉. Line a baking sheet with parchment paper or aluminum foil for easy removal if desired.
  • In a large bowl, beat the eggs well, then add the cracker crumbs, onion, green pepper, milk, salt, drained diced tomatoes, and pepper.  Mix well.
  • Add the ground beef and mix well. Turn out the meatloaf mixture onto the prepared pan; shape into a loaf.
  • Bake for 30 minutes then spread topping on top of the meatloaf. Bake for an additional 30 minutes or until the center is 160 ℉.
  • Let stand for 5-10 minutes to rest, then slice and serve.

Video

Recipe Tips

Pro Tips for Perfect Meatloaf

  • Handle with care: Be gentle when mixing the ingredients and shaping your loaf. Overmixing or compacting too firmly can result in a dense, tough texture.
  • Fat is flavor: While you might be tempted to use leaner meat, the 80/20 ground chuck provides the right amount of fat for flavor and moisture. Leaner meat will result in a drier meatloaf.
  • Even cooking: If using a loaf pan, place it on a baking sheet to catch any overflow and ensure even heat distribution.
  • Temperature matters: Use a meat thermometer to ensure your meatloaf reaches an internal temperature of 160°F (71°C) for food safety without overcooking.
  • Let it rest: Allow your meatloaf to rest for 5-10 minutes before slicing. This helps the juices redistribute and prevents the slices from falling apart.

Nutrition

Calories: 253kcal | Carbohydrates: 12g | Protein: 14g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 82mg | Sodium: 472mg | Potassium: 347mg | Fiber: 1g | Sugar: 7g | Vitamin A: 180IU | Vitamin C: 8mg | Calcium: 51mg | Iron: 2mg
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