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Cracker Barrel meatloaf recipe plated with mashed potatoes and glaze

Cracker Barrel Meatloaf Recipe

This Cracker Barrel meatloaf recipe is a comforting copycat made with ground beef, Ritz crackers, onion, and a sweet ketchup glaze. Moist, flavorful, and easy to make, it’s a family-friendly classic that tastes just like the restaurant favorite.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: dinner, Main Course
Cuisine: American
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lb ground beef (80/20)
  • 1 sleeve Ritz crackers, crushed (about 30 crackers)
  • 1 small onion, diced
  • 2 large eggs
  • 0.5 cup milk
  • 1 cup shredded cheddar cheese (optional)
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tsp yellow mustard

Equipment

  • loaf pan
  • Large mixing bowl
  • mixing spoon or hands
  • Small bowl
  • Meat thermometer

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, gently mix the ground beef, crushed Ritz crackers, diced onion, eggs, milk, shredded cheese (if using), salt, and pepper until just combined.
  3. Transfer the mixture to the loaf pan and shape evenly. In a small bowl, whisk together ketchup, brown sugar, and mustard.
  4. Spread half of the glaze over the meatloaf. Bake uncovered for 40 minutes.
  5. Remove from the oven, spread the remaining glaze on top, and return to the oven for 10–15 minutes, until the internal temperature reaches 160°F.
  6. Let the meatloaf rest for 10 minutes before slicing and serving.

Nutrition

Calories: 430kcalCarbohydrates: 22gProtein: 28gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 145mgSodium: 780mgPotassium: 420mgFiber: 1gSugar: 9gVitamin A: 420IUVitamin C: 2mgCalcium: 180mgIron: 3.4mg

Notes

Use 80/20 ground beef for the juiciest meatloaf. Avoid overmixing to keep the texture tender. Let the meatloaf rest for 10 minutes before slicing for clean cuts. Extra glaze on the side is always a good idea.

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