Cracker Barrel Meatloaf
My easy copycat Cracker Barrel meatloaf recipe has juicy ground beef, bell peppers, and buttery Ritz crackers slathered in a sweet-tangy glaze.
Servings: 8 servings
Equipment
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.
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
Serving: 6ounces | Calories: 310kcal | Carbohydrates: 12g | Protein: 30g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 127mg | Sodium: 553mg | Potassium: 500mg | Fiber: 1g | Sugar: 6g | Vitamin A: 397IU | Vitamin C: 13mg | Calcium: 149mg | Iron: 3mg
