Everyone loves Cracker Barrel Meatloaf, so why not make it at home? With zesty green bell peppers, buttery Ritz crackers, and tangy ketchup glaze, you’ll have a deliciously savory meatloaf.
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Why We Love this Cracker Barrel Meatloaf Recipe
Cracker Barrel might just be one of my favorite chain restaurants, and not just for the gift shop. I’m pretty obsessed with their fried apples… and their meatloaf too, of course! That’s why I developed recipes for both – I needed a way to satisfy my cravings without racking up hefty delivery fees. Moist, tender, and savory, it’s topped with a sweet yet tangy ketchup glaze that can’t be beat. So of course, I had to try to make it at home, right? It took some time, but I think this recipe is just about perfect.
- Family-Approved: My kids can be picky eaters, but they all love this meatloaf, especially with extra glaze on top!
- Make-Ahead Friendly: You can prep this meatloaf the night before and pop it in the oven when you’re ready to cook.
- Great for Leftovers: The flavors only get better the next day, making it perfect for sandwiches or a quick microwave meal.
- Total Copycat: Yes! This at-home recipe tastes just like (if not even better than) the real deal.
If you love this meatloaf, you will love this loaded potato and meatloaf casserole!
Key Ingredients
Below you will find helpful notes for key ingredients used to make this recipe for copycat Cracker Barrel meatloaf. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Ground Beef: You want fairly fatty ground beef, at least 85/15. I use 80/20.
- Bell Pepper: Remove the seeds from half a green bell pepper, and dice it up. You can swap it with a different color of pepper, but the flavor will vary.
- Worcestershire Sauce: So flavorful! A little goes a long way, so measure carefully away from your mixing bowl to avoid spilling extra into the meatloaf.
- Milk: Whole milk adds moisture and richness.
- Crackers: Crushed Ritz crackers instead of breadcrumbs? Hello, buttery perfection!
- Vinegar: A small amount of apple cider vinegar adds depth, almost like adding wine, but more fresh and zingy.
- Brown Sugar: Or honey, or maple syrup.
- Mustard: You can use just about any mustard, from spicy deli mustard to plain yellow mustard.
How to Make Cracker Barrel Meatloaf
This meatloaf can be made in two ways: in the air fryer, and in the oven. Scroll down to the recipe card for full instructions for both methods! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for the full instructions.
- Prepare. Preheat the oven to 350°F and spray a loaf pan. Cut a piece of parchment paper to fit the bottom of the loaf pan, and place it inside. Let some hang over the sides for easy removal.
- Make the Meatloaf Mixture. Mix together the meat, tomatoes, bell pepper, Worcestershire sauce, eggs, milk, and black pepper. Fold in the crackers.
- Bake. Evenly press the mixture into your prepared loaf pan. Bake for 30 minutes.
- Add the Topping and Finish Baking. Mix the topping ingredients together in a bowl, and spread the topping over the meatloaf. Bake for an additional 30 minutes.
- Rest and Serve. Remove from the oven, and let it rest for 15 minutes before serving.
Chef’s Tips & Variations
- Watch That Cooking Time! The number-one rule of meatloaf is: don’t overcook! If you do, it will dry out and be disappointing, no matter how good your recipe is.
- Test for Doneness: While we are talking about doneness, you should know the easiest, most reliable way to make sure your dish is done is by using a meat thermometer. When it reads 160°F, remove the pan from the oven and let the meatloaf rest. The temperature will rise about 5 degrees while it rests, and the meatloaf will be done without overcooking!
- Parchment: To easily remove the meatloaf from the pan, cut a piece of parchment paper and place it in the pan with the ends overhanging the edges by an inch or two. You can grasp the ends of the parchment and lift the meatloaf right out!
- Meat Options: You can also make this recipe with half ground beef and half ground pork, if you want! This can make an extra moist meatloaf. I do not recommend using lean ground beef, however – the fat in the meat helps it hold together.
- Cracker Options: Saltines also work here, in place of the Ritz crackers.
- Bell Pepper Options: You can swap the green bell pepper for a red bell pepper if you want a milder pepper flavor.
What to Serve with Cracker Barrel Meatloaf
- Mashed Potatoes: Of course you can’t have meatloaf without mashed potatoes! Or go for some herb roasted potatoes!
- Candied Carrots: Sweet candied carrots are incredibly easy to make, and add a splash of color to the table as well! Your family will beg you to make this wholesome side dish.
- Green Beans: I love green beans any style, but my current fave is this crisp, flavorful air fryer green beans recipe. With a splash of lemon and some savory garlic, they’re a bright, flavorful dish. Another great option is this green bean casserole from scratch!
- Corn Muffins: Jalapeño sweet corn muffins bring a sunny, spicy taste to the table. You’ll crave these light, perfectly-textured corn muffins.
Storing, Reheating, and Freezing
- Storing: Store leftover Cracker Barrel meatloaf in an airtight container in your refrigerator. It will keep for around five days, and makes a great sandwich filling!
- Reheating: Reheat individual slices for 30 seconds at a time in the microwave until warmed through.
- Freezing: Wrap the meatloaf tightly in two layers of plastic wrap, or one layer of plastic wrap and one layer of foil. Mark with the date and freeze for up to three months. Thaw in the refrigerator overnight before reheating.
Yield: 6 Servings
Cracker Barrel Meatloaf
Everyone loves Cracker Barrel Meatloaf, so why not make it at home? With zesty green bell peppers, buttery Ritz crackers, and tangy ketchup glaze, you’ll have a deliciously savory meatloaf.
Ingredients
- 2 pounds ground beef, 80/20
- 1 14.5 ounce can diced tomatoes with onion and green pepper, drained
- ½ green bell pepper, seeded and diced
- 1 teaspoon Worcestershire sauce
- 2 large eggs, beaten
- ½ cup whole milk
- ½ teaspoon black pepper
- 1 cup crushed Ritz crackers
Toppings
- ½ cup ketchup
- 1 teaspoon apple cider vinegar
- 1 tablespoons brown sugar
- ¼ teaspoon onion powder
- 1 teaspoon mustard
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Instructions
Oven:
- Preheat the oven to 350°F. Spray a 9-inch loaf pan with non-stick cooking spray. Cut a small piece of parchment paper and place in the bottom of the loaf pan. Set aside.
- In a large bowl, stir to combine the meat, canned tomatoes, green pepper, Worcestershire sauce, eggs, milk, and pepper. Fold in the crackers.
- Evenly press the meatloaf into the prepared pan. Place in the oven and bake for 30 minutes.
- Combine the topping ingredients together in a bowl. Spread over the meatloaf and bake for an additional 30 minutes, until an internal temperature reaches 160°F. Use a meat thermometer to check for doneness.
- Remove and let rest for 15 minutes before serving.
Air Fryer:
- Preheat the air fryer to 350°F. Spray 2 mini loaf pans with cooking spray and line the bottoms with a small piece of parchment paper. Set aside.
- In a large bowl, stir to combine the meat, canned tomatoes, green pepper, Worcestershire sauce, eggs, milk, and pepper. Fold in the crackers.
- Evenly press the meatloaf into the mini loaf pans and place in the air fryer basket. Air fry for 30 minutes.
- Combine the topping ingredients together in a bowl. Spread over the meatloaf and bake for an additional 7 minutes, until an internal temperature reaches 160°F. Use a meat thermometer to check for doneness.
- Remove and let rest for 15 minutes before serving.
Notes
- Watch That Cooking Time! The number-one rule of meatloaf is: don’t overcook! If you do, it will dry out and be disappointing, no matter how good your recipe is.
- Test for Doneness: While we are talking about doneness, you should know the easiest, most reliable way to make sure your dish is done is by using a meat thermometer. When it reads 160°F, remove the pan from the oven and let the meatloaf rest. The temperature will rise about 5 degrees while it rests, and the meatloaf will be done without overcooking!
- Parchment: To easily remove the meatloaf from the pan, cut a piece of parchment paper and place it in the pan with the ends overhanging the edges by an inch or two. You can grasp the ends of the parchment and lift the meatloaf right out!
- Meat Options: You can also make this recipe with half ground beef and half ground pork, if you want! This can make an extra moist meatloaf. I do not recommend using lean ground beef, however – the fat in the meat helps it hold together.
- Cracker Options: Saltines also work here, in place of the Ritz crackers.
- Bell Pepper Options: You can swap the green bell pepper for a red bell pepper if you want a milder pepper flavor.
Nutrition
Serving: 1, Calories: 556kcal, Carbohydrates: 21g, Protein: 45g, Fat: 32g, Saturated Fat: 11g, Polyunsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 199mg, Sodium: 514mg, Fiber: 2g, Sugar: 11g
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