Copycat Cracker Barrel Meatloaf Recipe – Moist, Flavourful, Classic Southern Comfort Food
This Copycat Cracker Barrel Meatloaf is rich, tender, and packed with classic comfort food flavors. The combination of ground beef, buttery crackers, vegetables, cheese, eggs, and milk creates an incredibly moist texture. A sweet tomato glaze caramelizes during baking, giving the meatloaf its signature finish. The recipe is easy enough for busy weeknights yet impressive enough for Sunday family dinners. Leftovers taste even better the next day, making it ideal for sandwiches and meal prep.
Ingredients
For the Meatloaf
- 2 pounds lean ground beef
- 1 cup crushed buttery crackers
- ½ cup finely diced onion
- ½ cup finely diced green bell pepper
- 1 cup shredded sharp cheddar cheese
- 2 large eggs
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Glaze
- ¾ cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a loaf pan or line a baking sheet with parchment paper.
- In a large mixing bowl, combine ground beef, crushed crackers, onion, green bell pepper, cheddar cheese, eggs, milk, salt, pepper, garlic powder, and onion powder.
- Mix gently with your hands until just combined. Avoid overmixing to keep the meatloaf tender.
- Shape the mixture into a loaf and place it into the prepared pan or on the baking sheet.
- In a small bowl, whisk together ketchup, brown sugar, mustard, and Worcestershire sauce.
- Spread half of the glaze evenly over the top of the meatloaf.
- Bake for 45 minutes.
- Spread the remaining glaze over the meatloaf and continue baking for another 15–20 minutes, or until the internal temperature reaches 160°F (71°C).
- Remove from the oven and let the meatloaf rest for 10 minutes before slicing.
- Serve hot with mashed potatoes, green beans, mac and cheese, or dinner rolls.
Notes
- Use lean ground beef for the best balance of flavor and moisture.
- Freshly shredded cheese melts better than pre-shredded.
- Dice vegetables very finely for even cooking.
- Do not overmix the meat mixture.
- Let the meatloaf rest before slicing.
- The glaze can be doubled for extra sauce.
- Leftovers make delicious sandwiches.
- Refrigerate leftovers for up to 4 days.