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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Moist, Flavorful, Homestyle Meatloaf – Just Like Cracker Barrel’s!
Cracker Barrel might just be America’s favorite Southern restaurant, and their meatloaf recipe is one of the best. 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.
To make it authentic, I called Cracker Barrel and asked about different ingredients. While my version is not identical I’m sure, it does include diced tomatoes, onion, green pepper, eggs, and milk, just like Cracker Barrel’s. They mentioned that theirs also contains gluten, so hence the crackers, although they may have used bread. I think the buttery taste of Ritz crackers is great here, but bread would also work. There is no cheese and no oatmeal in their recipe, so I didn’t use them either, although you could if you like.
If you love this meatloaf, you will love this Loaded Potato and Meatloaf Casserole!
What Is Cracker Barrel Famous For?
Cracker Barrel is a restaurant that you’ll find in almost every state in the US, often just off of the interstate. This is a great business strategy, by the way. After all, traveling is tiring and sometimes all you want is to feel like you’re “home” for a bit. That’s where Cracker Barrel’s specialty – old-fashioned, homestyle American food with a rustic, welcoming atmosphere – comes into play.
Go into any Cracker Barrel and you’ll find their beloved General Store, full of old-school toys, knickknacks, and candy. The restaurant itself is always decorated with a unique collection of local antiques, like vintage washboards and Coca-Cola advertisements. There are checker tables and peg board games to keep you busy while you wait for your food, and the food itself? Chicken fried chicken, pork chops, salads, barbecue, greens, beans… you name it. All-you-can-eat biscuits and all-day breakfasts are favorites as well. (Not to mention meatloaf.)
The Ingredients You‘ll Need
This list of ingredients may seem long, but there’s really not much to prep here. Just chop the bell pepper, drain the tomatoes, and then measure out the spices and condiments. Easy!
For the Meatloaf
- Ground Beef: You want fairly fatty ground beef, at least 85/15. I use 80/20.
- Canned Tomatoes: Plain are fine, but the diced tomatoes with onion and green pepper give this recipe a lot more flavor. Drain them well.
- Bell Pepper: Remove the seeds from half a green bell pepper, and dice it up.
- 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.
- Eggs: Large whole eggs, lightly beaten.
- Milk: Whole milk adds moisture and richness.
- Black Pepper
- Crackers: Crushed Ritz crackers instead of breadcrumbs? Hello, buttery perfection!
For the Topping
- Ketchup: Regular ketchup.
- 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.
- Onion Powder: For some savory umami notes.
- 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. Both methods are included, so use whichever one works best for you!
Air Fryer
- Get Ready to Air-Fry. First, preheat your air fryer to 350°F, and spray two mini loaf pans with cooking spray. Line the bottom of each one with a small piece of parchment paper, and set aside.
- Make the Meatloaf Mixture. In a large bowl, combine the meat, canned tomatoes, green bell pepper, Worcestershire sauce, eggs, milk and black pepper. Stir to combine, and then fold in the crackers.
- Air-Fry. Evenly press the meatloaf mixture into the mini loaf pans, and place them in the air fryer basket. Air-fry for 30 minutes.
- Add the Topping and Finish Baking. Stir the topping ingredients together in a bowl, and spread it over the meatloaves. Air-fry for an additional 7 minutes, or until the internal temperature reaches 160°F. (Use a meat thermometer to check for doneness.) Take the meatloaves carefully out of the air fryer, and let it rest for 15 minutes before serving.
- Enjoy!
Oven
- Get Ready to Bake. Preheat the oven to 350°F, and spray a 9-inch loaf pan with non-stick cooking spray. Cut a piece of parchment paper to fit the bottom of the loaf pan, and place it inside.
- Make the Meatloaf Mixture. In a large bowl, combine 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, until the internal temperature reaches 160°F. Use a meat thermometer to check for doneness.
- Rest and Serve. Remove the pan from the oven, and let it rest for 15 minutes before serving.
Can You Overwork Meatloaf?
Yes, it is definitely possible to overwork or overmix the meatloaf mixture. We usually think of this with baked items like cake and muffins. With baked goods, gluten can overdevelop and make the mixture too chewy or crumbly. A similar problem can happen with ground beef, making the finished dish heavy and tough, so be sure to mix just until the ingredients are evenly distributed.
Helpful Hints
When you make it just right, meatloaf is a hearty, tender main dish that’s super satisfying. These helpful recipe notes will ensure that your meatloaf turns out all kinds of delicious – no bland, heavy loaves here!
- 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.
Side Dish Inspiration
My favorite side dishes with meatloaf are classic, simple veggies and starches, the kind of food that sticks to your ribs! Here are a few of our favorites:
- 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.
How to Store and Reheat
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!
Does This Meatloaf Freeze Well?
Yes, you can freeze this if you would like to enjoy the leftovers later (or if you want to make a double batch and freeze one).
To freeze, just 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.
Cracker Barrel 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
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
Categories:
More Easy Ground Beef Recipes
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- Chunky Beef Chili Recipe
- Homemade Hamburger Helper
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- Loaded Mashed Potato and Meatball Casserole
- Easy Beef Pot Pie
- Homemade Sloppy Joes
- Best Dirty Rice
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