Cracker Barrel Meatloaf Copycat: 1 Dreamy Loaf

Oh, that feeling! You know when a certain smell just instantly transports you back to childhood, to cozy Sunday dinners filled with laughter and warm hugs? That’s exactly what this Cracker Barrel meatloaf copycat recipe does for me. It’s pure comfort food magic! Seriously, I’ve always loved recreating those cherished dishes that feel like they’re straight out of a memory. You know, the kind of food that just tastes like home. That’s what Pure Cooking Joy is all about for me – finding that simple, soul-satisfying happiness in cooking. This meatloaf, with its crunchy Ritz crackers, gooey cheddar cheese, and that signature sweet ketchup glaze, is a total game-changer. It’s the perfect way to bring that beloved restaurant flavor right into your own kitchen.

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Why You’ll Love This Cracker Barrel Meatloaf Copycat

Honestly, this recipe is a winner on so many levels. You’re gonna love how:

• It’s incredibly easy to make, even on a busy weeknight!
• It’s a total crowd-pleaser; the kids practically inhale it.
• The flavors are just pure, nostalgic comfort food goodness.
• It’s the perfect family-friendly meal that feels so special.

Gather Your Ingredients for Cracker Barrel Meatloaf

Alright, let’s get our pantry ready for this amazing meatloaf! It’s all about these simple, good-quality ingredients that come together to make something *really* special. Trust me, having everything prepped makes cooking so much smoother. Here’s what you’ll need:

• 2 pounds ground beef (I like to use at least 80/20 for great flavor!)
• 1 cup crushed Ritz crackers (just toss ’em in a bag and give ’em a bash!)
• 1 cup shredded cheddar cheese (sharp cheddar is my go-to!)
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped green bell pepper
• 2 large eggs, lightly beaten
• 1/2 cup milk
• 1/4 cup ketchup, plus more for that glorious glaze
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup brown sugar (this is key for the sweet glaze!)
• 1 tablespoon Worcestershire sauce

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Crafting Your Perfect Cracker Barrel Meatloaf Copycat

Alright, now for the fun part – putting it all together! Making this Cracker Barrel meatloaf copycat is super straightforward, almost like magic. We’re aiming for that perfect texture, so remember to be gentle when you mix everything. It’s kind of like when I first learned how to bake bread; patience with the ingredients makes all the difference! First things first, let’s get that oven preheated to 350°F (175°C). You can bake this in a standard loaf pan, or if you’re feeling it, bake it freeform on a lined baking sheet – either way works great.

Preparing the Meatloaf Mixture

In a nice big bowl, gently combine your ground beef, those crushed Ritz crackers (so good!), shredded cheddar, chopped onion and bell pepper. Then, add in your lightly beaten eggs, milk, and that little bit of ketchup. Give it all a gentle stir until it’s just mixed. Seriously, don’t go crazy mixing it, or you’ll end up with a tough meatloaf. We want it tender and juicy!

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Shaping and Glazing Your Meatloaf

Now, take that lovely mixture and shape it into a loaf. You can pat it right into your greased loaf pan, or make a nice mound on your prepared baking sheet. While that’s happening, whip up the glaze. Just whisk together the extra ketchup, that brown sugar, and the Worcestershire sauce until it’s smooth. Spread about half of this sweet, sticky glaze all over the top of your meatloaf. This is going to get so caramelized and delicious!

Baking and Resting Your Glazed Meatloaf

Okay, oven’s hot and the glaze is on! Now we bake this beauty. Pop that glazed meatloaf in the oven at 350°F (175°C) for about 45 minutes. You want to make sure it’s cooking through nicely. After that first 45 minutes, take it out, slather on the *rest* of that amazing sweet ketchup glaze – don’t be shy! – and pop it back in for another 15 minutes. Give it a quick check; the best way to know it’s done is with a meat thermometer. You’re looking for an internal temperature of 160°F (71°C). Once it hits that magic number, it’s crucial to let your meatloaf rest for about 10 minutes before you slice into it. Trust me on this! That little rest lets all the delicious juices redistribute, making every slice super moist and yummy, not dry at all.

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Tips for the Best Cracker Barrel Meatloaf

Alright, let’s elevate this Cracker Barrel meatloaf copycat from good to absolutely phenomenal! A few little tricks can make all the difference. Remember, cooking should be joyful, not stressful, and these tips will help you nail it every time. It’s all about those little details that make a recipe truly shine, turning a simple dinner into a memorable meal. Thinking about other easy dinners? You might want to check out some recipes for easy meatloaf recipes to broaden your horizons!

Ingredient Substitutions for Your Meatloaf

Don’t have Ritz crackers? No worries! Any buttery cracker, like saltines or even club crackers, will work in a pinch. Just crush ‘em up the same way. And if you’re feeling adventurous with the meat, a mix of ground beef and ground pork (like an 80/20 beef with 20% pork) adds even more richness and flavor. Just keep the ratios the same! For those craving something a bit lighter, sometimes people look into things like keto meal plan delivery, but for this classic meatloaf, sticking to beef or a beef-pork combo is usually best for that authentic taste.

Loaf Pan vs. Freeform Baking

So, loaf pan or freeform? It’s totally up to you! Baking it in a loaf pan gives you those defined, classic meatloaf sides, and it’s super easy to slice. But, if you bake it freeform on a baking sheet (make sure it’s lined with parchment paper, please!), you get a little more crust all around, which is pretty amazing too. The freeform method can sometimes give you a slightly crispier edge, especially on the bottom, which I personally love. Whichever way you choose, it’ll be delicious!

Serving Your Old Fashioned Meatloaf

This beautiful meatloaf deserves some equally comforting side dishes, don’t you think? It’s the perfect centerpiece for a real Sunday supper! My absolute go-to is creamy mashed potatoes – all that fluffy potato goodness soaking up any extra glaze? Yes, please! And you can’t go wrong with some tender green beans, maybe with a touch of garlic. If you want something a little different, my maple glazed carrots are fantastic with this, or you could try some crispy smashed potatoes like these crispy smashed potatoes for a real treat. Whatever you choose, it’s going to be a meal your whole family will adore!

Make-Ahead and Freezing Your Copycat Meatloaf

One of the things I love most about this meatloaf is how forgiving it is! It’s perfect for anyone who likes to get a head start. You can totally make this entire meatloaf ahead of time. Just bake it as usual, let it cool down completely, and then wrap it up TIGHTLY. I usually use a layer of plastic wrap and then a good layer of foil. Pop that into your freezer, and it’ll keep beautifully for up to 3 months. When you’re ready for some deliciousness, just thaw it overnight in the fridge. Reheating is easy too – just pop it back into a moderately warm oven (around 300°F or 150°C) until it’s heated through, or even microwave it if you’re in a real hurry. It stays just as tender and flavorful!

Frequently Asked Questions about Cracker Barrel Meatloaf

Got questions about making this amazing Cracker Barrel meatloaf copycat? I’ve got you covered! It’s all about making your cooking experience joyful and stress-free. Here are a few things people often ask:

Can I use different types of crackers besides Ritz?

Oh, absolutely! While Ritz crackers are fantastic for that classic buttery flavor, you can totally switch them up. If you don’t have Ritz, try using crushed saltines, club crackers, or even just plain breadcrumbs. Just make sure you crush them pretty fine so they blend well into the meat mixture. It’s still going to be a delicious old fashioned meatloaf, I promise!

How do I prevent my meatloaf from drying out?

That’s a super common worry, isn’t it? The keys to a moist meatloaf are really in the ingredients and how you handle them. First, don’t overmix the meat mixture – that’s a big one! We want it tender. Using ground beef with a little bit of fat (like 80/20) also helps keep things moist. And of course, the crushed Ritz crackers and cheddar cheese in this recipe add moisture too. Oh, and don’t skip that resting time after baking; it lets the juices settle back in!

What’s the best way to reheat leftover meatloaf?

Leftover meatloaf is a gift that keeps on giving, especially for a quick lunch or another easy oven dinner! The best way to reheat it is usually in the oven. Pop slices onto a baking sheet (maybe add a tiny splash of broth or water if they look a bit dry) and warm them at around 300-325°F (150-160°C) until heated through. This helps keep it from getting tough or mushy, unlike the microwave, which can sometimes make it a bit rubbery. Though, in a pinch, the microwave works too!

Nutritional Information

Because we all want to know what we’re putting into our bodies, here’s a little peek at the estimated nutritional info for this glorious Cracker Barrel meatloaf copycat. Keep in mind, this is just a guide, and it can shift a bit depending on your specific ingredients, especially the fat content of your ground beef! You can always find tons more info on our full disclaimer page if you want to dive deeper.

Per serving (approx. 1 slice):

• Calories: 450
• Fat: 25g
• Protein: 30g
• Carbohydrates: 25g

Share Your Cracker Barrel Meatloaf Experience

Alright, now that you’ve hopefully made this incredible Cracker Barrel meatloaf copycat, I’d just LOVE to hear all about it! Did it bring back those wonderful memories for you? Did your family devour it? Please, drop a comment below and let me know how it turned out! And if you snapped a picture, tag us on Facebook at Pure Cooking Joy – seeing your creations totally makes my day!

Copycat Cracker Barrel Meatloaf

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Enjoy a comforting, flavorful meatloaf just like Cracker Barrel, featuring Ritz crackers, cheddar cheese, and a sweet ketchup glaze.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 1 hour
• Total Time: 1 hour 20 min
• Yield: 6-8 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 pounds ground beef
• 1 cup crushed Ritz crackers
• 1 cup shredded cheddar cheese
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped green bell pepper
• 2 large eggs, lightly beaten
• 1/2 cup milk
• 1/4 cup ketchup, plus more for glaze
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup brown sugar
• 1 tablespoon Worcestershire sauce

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line a baking sheet with parchment paper if you prefer freeform.
2. In a large bowl, combine the ground beef, crushed Ritz crackers, cheddar cheese, onion, green bell pepper, eggs, milk, 1/4 cup ketchup, salt, and pepper. Mix gently until just combined. Do not overmix.
3. Shape the mixture into a loaf in the prepared loaf pan or on the baking sheet.
4. In a small bowl, whisk together the remaining ketchup, brown sugar, and Worcestershire sauce for the glaze.
5. Spread half of the glaze over the top of the meatloaf.
6. Bake for 45 minutes.
7. Spread the remaining glaze over the meatloaf and bake for another 15 minutes, or until the internal temperature reaches 160°F (71°C).
8. Let the meatloaf rest for 10 minutes before slicing and serving.

Notes

• For a richer flavor, you can use a mix of ground beef and ground pork.
• This meatloaf freezes well. Let it cool completely, then wrap tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven or microwave.
• If you don’t have Ritz crackers, you can use other buttery crackers or plain breadcrumbs.
• This recipe is a great option for meal planning, providing a delicious and satisfying dinner that can be prepped ahead of time.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 15g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 1g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 150mg