If you haven’t tried Cracker Barrel Meatloaf, you’re in for a treat. It’s full of savory flavors and its secret ingredient is Ritz crackers! It takes a little over an hour to make, so with some prep work done ahead of time, it’s an easy dish to serve on a weeknight.
Make this delicious meatloaf the next time ground beef is on sale at the grocery store. It would be delicious served with creamy mashed potatoes and healthy green beans!
Your family will love the flavor of the sharp cheddar cheese and Ritz crackers. The topping is a sweet mixture of ketchup, brown sugar, and mustard.
Ingredients You’ll Need
- Ground Beef
- Canola Oil
- Onions
- Bell Pepper
- Ritz crackers
- Eggs
- Sharp cheddar cheese
- Whole milk
- Salt
- Black pepper
- Topping: Made with ketchup, brown sugar and yellow mustard.
Best Ground Beef for This Recipe
- We recommend using 80% lean ground beef. It has enough fat to ensure that the meatloaf won’t dry out.
- You can also use an equal combination of ground beef, pork, and veal for great results.
How to Make Cracker Barrel Meatloaf
- Sauté the diced peppers and onions with olive oil for about 5 minutes or until softened. Set aside and let cool.
- In a large mixing bowl, combine the whisked eggs, crushed crackers, onions, bell peppers, cheese, milk, salt, and pepper.
- Add the ground beef and mix until just combined. (Don’t overwork the meat.)
- Lining the loaf pan with parchment paper. Form the mixture into a loaf and place it into the loaf pan.
- Bake 350°F for 30 minutes.
- Combine the topping ingredients and set aside while the meatloaf bakes.
- Remove the meatloaf and brush with the topping. Bake for an additional 30-40 minutes
- Let it rest for 15 minutes in the loaf pan. Check the center of the meatloaf to ensure that it has reached 160°F and then slice. Serve and enjoy!
Tips & Tricks for the Best Meatloaf
- Avoid overmixing, so you don’t end up with a tough meatloaf.
- Lining the loaf pan with parchment paper will make it easier to remove the meatloaf.
- Use an instant read meat thermometer to ensure that the center of the meatloaf has reached 160°F.
- Let the meatloaf rest after baking for about 10 minutes before slicing.
Can You Freeze Cracker Barrel Meatloaf?
Yes, meatloaf can be frozen after it has been baked and cooled, or raw, while it’s still in the loaf pan. You’ll need to wrap it tightly in foil and place it in an airtight freezer-safe container, or a resealable freezer bag. If using a freezer bag, be sure to remove the excess air. Label the container and place the meatloaf in the freezer for up to 3 months.
Reheating after it’s been baked: Thaw the frozen meatloaf in the fridge overnight. When you’re ready to reheat, preheat the oven to 350°F and wrap the meatloaf in a fresh piece of foil. Bake for 20-30 minutes until completely heated through. Individual slices can be reheated in the microwave.
Heating up frozen unbaked Meatloaf: Defrost the frozen meatloaf in the fridge overnight. Preheat the oven to the temperature called for in the recipe and bake until done. Remember to use an instant-read meat thermometer to ensure that the center of the meatloaf has reached 160°F.
Serving Suggestions
Add your favorite sides for a delicious meal. Here are some suggestions:
Easy Cracker Barrel Meatloaf Recipe
Ingredients
For the Meatloaf
- 2 pounds ground beef we recommend 80% lean
- 2 teaspoons olive oil
- ½ cup onion finely diced
- ½ cup bell pepper finely diced
- 1 cup Ritz crackers crushed
- 2 eggs beaten
- 1 cup sharp cheddar cheese shredded
- 1/2 cup whole milk
- Salt and pepper to taste (we use 1/2 teaspoon for each)
For the Topping
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon yellow mustard
Instructions
- Preheat the oven to 350°F. Lining a loaf pan with parchment paper. Set aside.
- Add oil to a large skillet over medium heat. Sauté the diced peppers and onions until softened, about 5 minutes. Set aside and let cool.
- Combine the whisked eggs, crushed crackers, onions, bell peppers, cheese, milk, salt, and pepper in a large bowl.
- Add the ground beef and mix until just combined. Don’t overwork the meat.
- Form the mixture into a loaf and place it into a loaf pan.
- Bake for 30 minutes.
- Combine the topping ingredients and set aside while the meatloaf bakes.
- Remove the meatloaf and brush with the topping.
- Bake for an additional 30-40 minutes. (Remove from the oven when it reaches 155°F.)
- Let it rest for 10-15 minutes in the loaf pan. Serve with your favorite sides and enjoy!
Notes
- A loaf pan lined with parchment paper will make it easier to lift the loaf from the pan.
- Remove from the oven when it reaches 155°F. The temperature will continue to rise during resting.
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