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