Copycat Cracker Barrel Meatloaf – Let me tell you something—I didn’t always get the magic of meatloaf. Growing up, it was more of a “Oh no, meatloaf night again?” kind of vibe. But then I found myself on a road trip with my family, starving and tired, and we stumbled into Cracker Barrel. You know how you don’t expect much from road food? Well, this meatloaf completely surprised me. One bite, and it was like every complaint I’d ever had about meatloaf vanished. I remember thinking, “Wait, meatloaf can taste like this?”
Fast forward to today, and I’ve spent countless afternoons trying to get it just right at home. It took some trial and error (my first attempt was, honestly, embarrassing), but I’ve landed on a recipe that’s so close to the original that my family swears I smuggled it out of the Cracker Barrel kitchen. Now, making this Copycat Cracker Barrel Meatloaf brings back those road trip memories every single time. Does that happen to you too? Like, one bite of something, and you’re right back there?
Why You’ll Love This Copycat Cracker Barrel Meatloaf Recipe?
Honestly, it’s the perfect comfort food, and if you’re a meatloaf skeptic like I was, this recipe might just change your mind. We’re talking ground beef loaded with flavor, simple pantry ingredients that somehow work magic together, and a glaze that adds this sweet, tangy punch on top. There’s something so satisfying about a slice of this Copycat Cracker Barrel Meatloaf with a side of creamy mashed potatoes. And here’s the best part—it’s budget-friendly, too. Sure, we all like to splurge sometimes, but it’s nice to have a hearty meal that doesn’t break the bank, right? I mean, don’t we all have enough expenses as it is?
Ingredients Notes:
Alright, so here’s the lowdown on what makes this meatloaf tick. You’ll recognize these ingredients, but it’s the way they come together that makes this recipe special.
- Ground Beef (80/20 blend): You want a bit of fat here. I mean, meatloaf shouldn’t be dry, right? I went for 80/20 to keep things juicy. (Pro tip: don’t skimp here, trust me.)
- Yellow Onion: Finely diced because who wants a chunk of onion in their meatloaf? It gives this subtle sweetness that just works.
- Green Bell Pepper: Adds a pop of color and freshness. Plus, a tiny bite of green pepper with beef is oddly satisfying.
- Eggs: They’re the glue holding this whole thing together. Without them, you’d end up with meat crumble instead of meatloaf, and no one wants that.
- Kosher Salt and Black Pepper: The basics, sure, but the right balance matters here. Too much, and you lose the meat flavor; too little, and it’s bland.
- Diced Tomatoes (drained): This was a surprise ingredient for me. Keeps it moist without making it mushy.
- Ritz Crackers: Yup, Ritz. They’re buttery, slightly salty, and give the meatloaf that classic texture.
- Ketchup: The sweet-and-tangy star of the show. This glaze? It’s what brings everything together. That little bit of caramelization just seals the deal.
How To Make Copycat Cracker Barrel Meatloaf?
Let’s walk through it step by step. I promise it’s easy!
- Prep and Preheat: Preheat your oven to 350°F. And hey, go ahead and line a baking sheet with foil or parchment paper. Not the most glamorous step, but future-you will thank you at cleanup time.
- Combine the Ingredients: Grab a big mixing bowl and toss in the ground beef, onion, bell pepper, eggs, salt, pepper, drained tomatoes, and crushed Ritz. Now, use your hands (or a big spoon if you’re squeamish) and just fold it together. Don’t go overboard mixing here—it’s a meatloaf, not a meat brick.
- Shape the Loaf: Once mixed, place it on your baking sheet and shape it into a loaf. Remember sandcastles? Like that, but with beef. Keep it even, so it cooks uniformly—nobody wants a raw center, right?
- First Bake: Pop it in the oven and let it bake for 30 minutes. You’ll start to smell that comforting meatloaf aroma filling your kitchen. You know, the kind that makes you feel all cozy inside.
- Add the Glaze: Take it out after 30 minutes, grab a pastry brush (or just a spoon if you’re in a hurry), and slather the top and sides with ketchup. I don’t skimp here because the glaze is the best part!
- Second Bake: Put it back in for another 30 minutes, or until it hits 165°F. Not sure if it’s done? Look for clear juices and a firm feel to the loaf. If it’s jiggling, it’s not ready.
- Let it Rest: Take it out and let it sit for about 10 minutes. I know, waiting is the worst part, but this step is crucial. Letting it rest keeps every slice juicy, so don’t skip it!
Storage Options:
Now, if you’re like me and love a good leftover, this meatloaf has you covered. Store any extras in the fridge for up to four days—just wrap it up or stick it in an airtight container. Or, if you want to save it for later, wrap individual slices and freeze them. When you’re ready to dig in again, just heat it in the oven or microwave, and you’re set.
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Variations and Substitutions:
Looking for ways to switch things up? Here are some ideas to keep it interesting.
- Swap for Ground Turkey or Chicken – Want a leaner option? Go for turkey or chicken, but keep an eye on cooking time since it can dry out faster.
- Breadcrumbs Instead of Ritz – If you’re out of crackers, breadcrumbs work too, though you’ll miss a bit of that buttery flavor.
- Add Worcestershire Sauce – Just a dash gives it a deeper, richer taste. Kind of an “umami” boost, if you’re into that.
- Kick Up the Spice – Want a little heat? Add a sprinkle of red pepper flakes or some cayenne. It’ll keep you on your toes!
What to Serve with Copycat Cracker Barrel Meatloaf?
Need some ideas for what to serve with this? Here are a few classics that never disappoint.
- Mashed Potatoes – Creamy, buttery mashed potatoes are a no-brainer here. It’s like the peanut butter to this meatloaf’s jelly.
- Roasted Vegetables – Carrots, Brussels sprouts, or potatoes are great for adding some crunch and color to the plate.
- Mac and Cheese – Because sometimes you need all the comfort foods at once.
- Cornbread – Adds a sweet, crumbly texture that’s a lovely contrast with the savory meatloaf.
Frequently Asked Questions:
Can I make this meatloaf ahead of time?
Absolutely! Prep it up until the baking step, cover, and stick it in the fridge for a day or two. When you’re ready, just pick up from where you left off and bake as directed.
How do I know when the meatloaf is done?
The best way is to check with a meat thermometer (aim for 165°F in the center). No thermometer? Look for clear juices and a firm feel—if it’s a bit jiggly, it probably needs more time.
What’s the secret to keeping meatloaf moist?
Go for that 80/20 ground beef mix and don’t skip the tomatoes or crackers. And remember that resting time at the end? It’s what keeps each slice juicy and full of flavor.
So, ready to bring a little Cracker Barrel magic to your kitchen? I’d love to hear how it goes for you! Let me know if you add any personal twists. It’s one of those recipes that just keeps getting better every time.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Copycat Cracker Barrel Meatloaf
Ingredients
- 2 pounds 80/20 ground beef
- 1 large yellow onion finely diced
- 1 cup green bell pepper finely diced
- 2 large eggs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 can 14.5 ounces diced tomatoes, drained
- 1/2 cup crushed Ritz crackers
- 1/2 cup ketchup
Instructions
Preparation:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or aluminum foil to simplify cleanup.
Combine Ingredients:
- In a large mixing bowl, place the ground beef, diced onion, diced green bell pepper, eggs, kosher salt, black pepper, drained diced tomatoes, and crushed Ritz crackers. Using either your hands or a sturdy wooden spoon, gently mix the ingredients until just combined. Be careful not to overmix, as this can affect the tenderness of the meatloaf.
Form the Loaf:
- Transfer the mixture to the prepared baking sheet. Shape it into a compact, even loaf to ensure consistent cooking. Aim for a uniform thickness throughout.
Initial Baking:
- Place the baking sheet in the preheated oven and bake the meatloaf for 30 minutes. This initial bake allows the flavors to meld and the meat to begin cooking.
Apply the Glaze:
- After 30 minutes of baking, remove the meatloaf from the oven. Using a pastry brush, spread the ketchup evenly over the top and sides of the loaf. This glaze will caramelize and add a tangy sweetness during the final bake.
Final Baking:
- Return the glazed meatloaf to the oven and continue baking for an additional 30 minutes, or until the internal temperature reaches 165°F (74°C). This ensures the meat is fully cooked.
Rest and Serve:
- Once baked, remove the meatloaf from the oven and allow it to rest at room temperature for 10 minutes. This resting period helps the juices redistribute, resulting in a moist and flavorful loaf. Slice and serve as desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
