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This is my easy, homemade copycat of the classic Cracker Barrel meatloaf recipe with juicy ground beef, bell peppers, and cheddar cheese mixed with buttery Ritz crackers and slathered with a sweet-tangy glaze.
If you love this copycat Cracker Barrel recipe, try this Lipton Onion Soup meatloaf for another easy dinner.
I can’t think of Cracker Barrel without instantly craving their classic meatloaf (IYKYK). It took me several rounds of testing, but I finally adapted my favorite easy meatloaf recipe into a Cracker Barrel-inspired version! Right down to the buttery Ritz crackers and melty cheddar. And because I can’t keep anything THIS good all to myself, I’m sharing it with you, obviously. This meatloaf recipe is extra-moist, full of flavor, so tender, and baked underneath a sweet-tangy glaze.
Why You’ll Love This Copycat Cracker Barrel Meatloaf
- Easy. Recreate Cracker Barrel’s famous meatloaf with a handful of simple ingredients, including ground beef, Ritz crackers, cheddar cheese, and bell peppers. You only need about 15 minutes of hands-on prep time.
- Like the restaurant, made at home. This homemade recipe produces a delicious, super-moist, Southern-style meatloaf. I may even love it more than the original!
- Family-friendly. This Cracker Barrel meatloaf is a versatile dinner. Kids and adults go back for seconds! Serve it with mashed potatoes or fries for the ultimate comfort food, or add a side of salad or roasted veggies.
Ingredients You’ll Need
You might wonder, “What does Cracker Barrel put in their meatloaf that makes it so special?” Well, I narrowed it down with some ingredient notes below. Scroll to the recipe card for the printable amounts and instructions, along with a photo step-by-step afterward.
- Olive Oil – I like sautéeing with olive oil, but you can use any oil you prefer, or butter or ghee.
- Onion and Bell Peppers – For the vegetables, I included a finely chopped yellow onion and seeded and chopped bell peppers. I use green peppers, but any color works.
- Ritz Crackers – Cracker Barrel’s meatloaf recipe replaces traditional breadcrumbs with buttery Ritz cracker crumbs. You can use other crackers, too, or simply stick with breadcrumbs if that’s what you have.
- Paprika – Sweet or smoked. Fresh spices yield the best flavor, so make sure your paprika hasn’t been sitting in the pantry for months!
- Eggs – Egg helps bind the ingredients in the meatloaf, just like it does in meatballs recipes.
- Shredded Cheese – Shredded sharp cheddar is the Cracker Barrel choice. Feel free to use Monterey Jack, Colby, spicy Pepper Jack cheese, or any shredable, melty cheese you have in the fridge.
- Milk – 2% or whole milk, but any kind will work.
- Ground Beef – Make sure to use lean beef. Ground beef with a higher fat content tends to shrink and can make the meatloaf liquidy. You could also swap out the beef for ground turkey or chicken instead.
- Glaze – Recreate a classic meatloaf glaze with ketchup (I use sugar-free), brown sugar, and yellow mustard. You can substitute this glaze with BBQ sauce if you prefer.
Recipe Tips
- Don’t overwork the meatloaf. Rule #1 when preparing the meat mixture for meatloaf and meatballs is not to overmix. If you do, the meatloaf will turn out dry. Knead the ground meat gently with the other ingredients until it’s evenly combined.
- How to tell when it’s done: The easiest way to check if this Cracker Barrel meatloaf is finished cooking is to test the internal temperature with an instant-read thermometer. Meatloaf is done when it reaches 165ºF.
- Rest before and after baking. Let the uncooked meatloaf mixture stand for 10-15 minutes before you add it to the loaf pan so the Ritz crumbs soften and the flavors mingle. Also, rest the meatloaf after it’s out of the oven. It allows the meat to set up and stay juicy for cleaner slices.
- Use the air fryer. Divide the meatloaf mixture in two and skip the loaf pan to make a Cracker Barrel version of my easy air fryer meatloaf.
Serving Suggestions
I love serving this copycat Cracker Barrel meatloaf the old-school way: Next to a mountain of green peas and buttery mashed potatoes! It’s also easy to make the meal kid-friendly with a side of crispy potato wedges or sweet potato fries. Pair your juicy meatloaf slices with more veggie side dishes like steamed broccoli, this shaved Brussels sprouts salad, or a leafy green salad with orzo and feta. Then, treat yourself to chewy, homemade blondies for dessert!
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Cracker Barrel Meatloaf
Ingredients
For the meatloaf:
- ½ tablespoon olive oil
- 1 yellow onion, finely chopped
- 1 green bell pepper, seeded, finely chopped
- 1 cup ground Ritz crackers, or desired crackers
- 1 teaspoon sweet or smoked paprika
- 2 large eggs
- 1 cup shredded cheddar cheese
- ⅓ cup milk
- 1 teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- 2 pounds lean ground beef
For the topping:
- ½ cup sugar-free ketchup
- 2 tablespoons dark brown sugar
- 1 teaspoon yellow mustard
Instructions
- Prep. Preheat the oven to 350ºF.
- Cook the vegetables. Heat olive oil in a skillet. Add onions and bell pepper, and stir, cooking for 6 minutes or until soft and tender. Set aside to cool.
- Mix the meatloaf ingredients. In a large bowl, combine the ground crackers, paprika, eggs, cheddar, and milk. Stir to combine. Add ground beef and season it all with salt and pepper.
- Combine. Add the cooked onions and peppers to the beef mixture. Stir with a spatula or knead it with clean hands. Let the mixture rest for 10 minutes.
- Bake the meatloaf. Transfer the beef mixture to a loaf pan and bake it for 30 minutes.
- Meanwhile, make the glaze. In a saucepan, add all the topping ingredients: ketchup, dark brown sugar, and mustard. Simmer over medium heat until the sugar is dissolved, about 3 to 4 minutes.
- Coat the meatloaf. Remove the meatloaf from the oven and brush on the topping/glaze with a BBQ brush or spread it with a spoon. Continue to bake the meatloaf for another 30-40 minutes or until the meatloaf's internal temperature registers at 160˚F.
- Finish and serve. Pull the meatloaf out of the oven and let it rest for 15 minutes before slicing and serving it with mashed potatoes and peas.
Equipment
Notes
- Glaze alternatives: You can use BBQ sauce instead of making the topping.
- Ground beef: Use 80% lean ground beef. Beef with fat content will shrink, and your meatloaf will contain too much liquid.
- Don’t overmix: Try not to overmix the meatloaf. Overmixing can make the meatloaf dense and dry instead of tender and juicy.
- Internal temp: For juicy results, cook the meatloaf until its internal temperature reaches 160ºF to 165˚F, max.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Cracker Barrel Meatloaf
The key to great meatloaf is to sauté the veggies first to build the flavors and make them tender. Then, it’s a matter of combining everything with your ground beef and popping it into the oven to bake. Follow these steps:
- Cook the veggies. Start by sautéeing the onion and bell pepper in a skillet with oil. Once they’re softened, set the veggies aside to cool.
- Combine the ingredients. In a bowl, mix the cracker crumbs, seasoning, eggs, shredded cheese, and milk. Add the ground beef, season to taste, and use your hands or a spatula to fold in the cooked veggies. Leave the mixture to rest for 10 minutes.
- Bake. In the meantime, preheat the oven to 350ºF. When ready, transfer the meatloaf mixture to a lined loaf pan and bake for 30 minutes.
- Make the topping. While the meatloaf bakes in the oven, bring the glaze ingredients to a low simmer in a saucepan. Cook until all the brown sugar has dissolved.
- Glaze the meatloaf. Take your meatloaf out and brush the prepared glaze over the top. Then, return the loaf to the oven for another 30-40 minutes. Leave the meatloaf to rest for 15 minutes before slicing and serving.
Storing and Reheating Leftover Meatloaf
- Refrigerate. Allow the leftover Cracker Barrel meatloaf to cool completely, and then store it airtight in the fridge. It’ll last for 3-4 days.
- Reheat. Warm up leftovers in the oven or microwave, either whole or in slices. I love turning meatloaf slices into sandwiches for lunch!
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