Cracker Barrel Meatloaf
A classic, heartwarming meatloaf made with ground beef, flavorful ingredients, Ritz crackers, and cheese—perfect for family gatherings.
Ingredients
Meatloaf Mixture
- 2 pounds 80% lean ground beef Can substitute with ground turkey or chicken for a healthier version.
- 1 tablespoon olive oil For sautéing onions and bell pepper.
- 1 medium yellow onion, finely diced Adds flavor to the meatloaf.
- 1 each green bell pepper, finely diced (optional) Optional ingredient for added flavor.
- 45 pieces Ritz crackers, crushed For texture and flavor.
- 2 large eggs, whisked Acts as a binder.
- 1 cup freshly shredded cheddar cheese Can use other types of cheese as a variation.
- ½ cup whole milk For moisture.
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Glaze
- ⅔ cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon yellow mustard
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease it.
- Heat the olive oil in a medium sauté pan over medium heat. Add the onion and bell pepper (if using). Cook, stirring often, until softened, about 5-7 minutes. Remove from heat and let cool.
Mixing Ingredients
- In a large bowl, mix together the crushed Ritz crackers, whisked eggs, shredded cheese, milk, salt, and pepper until well combined.
- Add the ground beef and the cooled pepper and onion mixture to the bowl. Mix with your hands until everything is evenly distributed.
Baking
- Transfer the mixture onto your prepared pan and shape it into a loaf. Bake for 30 minutes.
- In a small bowl, stir together the ketchup, brown sugar, and mustard.
- After the meatloaf has cooked for 30 minutes, spoon the glaze over the meatloaf and spread it out evenly. Bake for another 30 minutes or until cooked through.
- Allow cooling for 10-15 minutes before slicing and serving.
Notes
Cracker Barrel Meatloaf is best served warm, paired with mashed potatoes, steamed vegetables, or a fresh salad. For a spicier kick, consider adding hot sauce to the mixture. Refrigerate leftovers in an airtight container for up to 3-4 days or freeze for up to 3 months.