Copycat Cracker Barrel Meatloaf is a tender ground beef meatloaf made with crushed Ritz crackers in place of breadcrumbs, shredded sharp cheddar, onion and green bell pepper, bound with eggs and milk and baked under a sweet and tangy glaze of ketchup, brown sugar and yellow mustard. It is a home copycat, not the restaurant’s own recipe, and it serves 8.
How to make it: Stir the glaze together first. Mix the eggs, crackers, cheese, milk, vegetables and seasoning in a large bowl, then work in the beef just until combined. Bake the loaf in a loaf pan for 30 minutes, spread on the glaze, and bake 30 to 40 minutes more, until the center reaches 160°F. Let it rest 15 minutes before you slice it.
Why You’ll Love It
- Ritz in the meat: buttery cracker crumbs stand in for breadcrumbs.
- Cheese in every slice: sharp cheddar is mixed right into the loaf.
- Sweet and tangy top: ketchup, brown sugar and yellow mustard bake into the glaze.
- Everyday ingredients: it takes about 15 minutes of hands-on prep, and the oven does the rest.
Ingredient Notes
Ground beef: Two pounds of lean ground beef. Beef with more fat tends to shrink and can make the meatloaf liquidy. 80% lean beef works too; see the grease tip below.
Ritz crackers: 48 crackers, about 1 1/2 sleeves, crushed. Other crackers or plain breadcrumbs can replace them.
Cheese: 4 ounces of sharp cheddar, shredded. Colby also works.
Onion and green pepper: One small onion and 1/2 cup of green bell pepper, both finely diced. The pepper is optional, and any color of bell pepper works.
Eggs and milk: Three eggs bind the loaf, and 1/2 cup of milk goes in with them. Whole or 2% milk both work.
Glaze: Anywhere from 1/2 to 3/4 cup of ketchup, stirred with 2 tablespoons of brown sugar and 1 teaspoon of yellow mustard.
Ingredients
- 2 pounds lean ground beef
- 1 small onion, finely diced
- 1/2 cup green bell pepper, finely diced (optional)
- 48 Ritz crackers (about 1 1/2 sleeves), crushed
- 4 ounces sharp cheddar cheese, shredded (or Colby)
- 3 eggs
- 1/2 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 to 3/4 cup ketchup, for the glaze
- 2 tablespoons brown sugar, for the glaze
- 1 teaspoon yellow mustard, for the glaze
How to Make Copycat Cracker Barrel Meatloaf
1. Heat the oven. Heat the oven to 350°F. Grease and line a loaf pan.
2. Mix the glaze. In a small bowl, stir together the ketchup, brown sugar and mustard. Set it aside for the topping.
3. Mix the base. In a large bowl, combine the eggs, crushed Ritz crackers, cheese, milk, onion, bell pepper, salt and black pepper. Mix well.
4. Add the beef. Add the ground beef and mix just until combined. Do not overmix.
5. Bake. Transfer the mixture to the loaf pan and bake for 30 minutes.
6. Glaze and finish. Take the meatloaf out, spread the glaze over the top and bake for another 30 to 40 minutes, until the center reaches 160°F on a food thermometer.
7. Rest and slice. Let the meatloaf rest for 15 minutes before slicing and serving.
How to Keep It Moist and Sliceable
Use a loaf pan. The pan holds the soft, cheesy mixture in shape. Without one, the loaf can fall apart, and it takes much longer to cook, which dries it out. If you would rather shape it free-form, set it on a baking sheet lined with parchment or foil, bake it for 30 minutes, glaze it, and bake until the center reaches 160°F.
Mix gently and add the beef last. Stir the eggs, crackers, cheese, milk, vegetables and seasoning together first, then work in the beef with your hands just until it is evenly combined. Overworking the meat makes the meatloaf dry.
Let the crumbs soak. Give the finished mixture 10 to 15 minutes in the bowl before it goes into the pan, so the Ritz crumbs soften and the flavors mingle.
Go by temperature, not the clock. Push a food thermometer into the center of the loaf. Ground beef is safe at 160°F, so leave the meatloaf in the oven until it reads 160°F instead of pulling it early and counting on the heat to rise while it rests.
Rest before slicing. Leave it in the pan for 15 minutes. Cutting too early lets the juices run out onto the board.
Tips for Success
Should I cook the onion and pepper first?
You can. Sauté them in 1/2 tablespoon of olive oil until softened, about 5 minutes, for a more subtle flavor and texture. Let them cool before they go into the bowl.
How do I keep it from getting greasy?
Start with lean beef. With 80% lean beef, set the loaf over a few slices of fresh bread to soak up the extra grease, or use a loaf pan with a lift-out insert so the grease drains away.
Does it take longer at high altitude?
Yes. At high altitude, allow 15 to 20 minutes longer to cook through, and still check the center for 160°F.
Variations
- Meatloaf mix: use equal parts ground beef, pork and veal, sold together as meatloaf mix, for a very tender loaf.
- Turkey or chicken: swap in ground turkey or ground chicken and bake until the center reaches 165°F.
- Other cheeses: Colby, Monterey Jack or Pepper Jack in place of the cheddar.
- Paprika: add 1 teaspoon of sweet or smoked paprika to the meat mixture.
- Worcestershire: mix 1 tablespoon of Worcestershire sauce and 1/4 cup of ketchup into the meat.
- Sweeter glaze: raise the brown sugar in the glaze to 1/3 or 1/2 cup.
- BBQ glaze: spread BBQ sauce on top instead of the ketchup glaze.
- Finish: scatter chopped parsley over the slices before serving.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers; cut the loaf into smaller portions so it cools quickly. Eat them within 3 to 4 days, or freeze them for 3 to 4 months. Thaw frozen slices in the refrigerator, or reheat them straight from frozen, which takes longer. Reheat slices covered in the oven or microwave until they reach 165°F; the cover keeps them moist and helps them heat all the way through. Do not reheat meatloaf in a slow cooker.
What to Serve With It
Serve it with creamy mashed potatoes, buttermilk biscuits, roasted green beans, green peas, steamed broccoli, potato wedges or a leafy green salad. For a Cracker Barrel-style plate at home, add copycat Cracker Barrel hashbrown casserole, a basket of butter biscuits and a side of smothered green beans. Another copycat dinner is Cracker Barrel chicken and dumplings. For more meatloaf nights, try old-fashioned Momma’s meatloaf, made with bread and milk, or the cheesy French onion meatloaf.
Frequently Asked Questions
What are the ingredients in Cracker Barrel meatloaf?
This copycat uses lean ground beef, crushed Ritz crackers, shredded sharp cheddar, onion, green bell pepper, eggs, milk, salt and black pepper, topped with a glaze of ketchup, brown sugar and yellow mustard.
What makes Cracker Barrel’s meatloaf unique?
In this copycat, buttery Ritz cracker crumbs take the place of breadcrumbs, and sharp cheddar, onion and green pepper go right into the meat. A sweet and tangy ketchup glaze bakes on top.
What is the secret to a good meatloaf?
Mix the beef in gently and only until combined, bake it in a loaf pan so it holds together, check the center for 160°F, and let it rest 15 minutes so the juices stay in when you slice.
Can I use breadcrumbs or other crackers instead of Ritz?
Yes. Other crackers, plain breadcrumbs or panko breadcrumbs can replace the Ritz crackers.
Final Notes
Mix gently, use a loaf pan, and trust the thermometer over the clock. If you make this copycat, tell me how it turned out in the comments.
Copycat Cracker Barrel Meatloaf
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Ingredients
- 2 pounds lean ground beef
- 1 small onion finely diced
- 1/2 cup green bell pepper finely diced; optional
- 48 Ritz crackers about 1 1/2 sleeves, crushed
- 4 ounces sharp cheddar cheese shredded, or Colby
- 3 eggs
- 1/2 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 to 3/4 cup ketchup for the glaze
- 2 tablespoons brown sugar for the glaze
- 1 teaspoon yellow mustard for the glaze
Instructions
- Heat the oven to 350°F. Grease and line a loaf pan.
- In a small bowl, stir together the ketchup, brown sugar and mustard. Set it aside for the topping.
- In a large bowl, combine the eggs, crushed Ritz crackers, cheese, milk, onion, bell pepper, salt and black pepper. Mix well.
- Add the ground beef and mix just until combined. Do not overmix.
- Transfer the mixture to the loaf pan and bake for 30 minutes.
- Take the meatloaf out, spread the glaze over the top and bake for another 30 to 40 minutes, until the center reaches 160°F on a food thermometer.
- Let the meatloaf rest for 15 minutes before slicing and serving.
Notes
Nutrition
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