Bold, tender, cheesy, and cozy—cracker barrel meatloaf made with lean ground beef, Ritz crackers, onion, and melty cheddar. Comfort smells incoming.
If I could bottle the aroma that floats from the oven while this meatloaf bakes, I’d probably wear it as perfume. It’s homey, a little nostalgic, and deeply satisfying in that meat + cheese + ketchup-glaze kind of way. This recipe is hearty but not heavy—and has just enough cheese tucked inside to keep things interesting.
What I love is how this copycat Cracker Barrel meatloaf nails that classic diner-meal vibe, right down to the sweet-tangy topping (hello, brown sugar magic). Whether it’s a Sunday family dinner or just another weeknight where you’ve got zero patience for fussy steps, this one hits the spot every time.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Cracker Barrel Meatloaf
Let’s not overthink it—sometimes you just want meatloaf that tastes like it came from a warm, well-worn kitchen without… y’know, actually having to leave your house.
- Ridiculously simple to make: You just smash everything in a bowl, toss it in a pan, then slather it with sauce.
- Tastes like the real deal: That iconic balance of savory beef, cheesy bits, soft onion, and sweet-ketchupy glaze? It’s here.
- Cheddar inside, people: Not on top, but inside the loaf—so every bite has a soft, melty treat tucked in.
- No stale breadcrumbs involved: We’re using Ritz crackers for that buttery crunch and subtle salt kick.
- Family-approved: Even the picky eaters who “don’t like meatloaf” tend to go back for seconds.
- Good leftovers (trust me): Pop a slice on toasted sourdough with extra sauce for the best next-day sandwich.
Ingredient Notes
Everything in this meatloaf has a purpose. No fluff. Just flavorful, comforting ingredients playing supporting roles to the main event.
- Lean ground beef: Go for 85% lean if you can. It holds together well and gives just enough fat for juicy texture.
- Onion: I finely dice a small one so it melts into the meat—no awkward crunchy onion surprises.
- Bell pepper (optional): Adds a gentle sweetness and pop of color. Use red if you like things mellow, green for a sharper bite.
- Ritz crackers: Skip the breadcrumbs. Ritz gives this a buttery softness and subtle saltiness that balances everything.
- Shredded sharp cheddar or Colby cheese: The real secret weapon hiding inside. Melts into pockets of happiness.
- Eggs & milk: These help bind it all together and give the loaf a soft, tender bite rather than a dense brick.
- Salt & black pepper: A must. The quantities are gentle, so feel free to taste and adjust next time you make it.
- Ketchup, brown sugar, mustard: This topping combo caramelizes into a sticky glaze that’s tangy-sweet and totally craveable.
How To Make This Cracker Barrel Meatloaf
So here’s the beauty of this dish: it smells impressive, tastes amazing, and pretty much does most of the work while you scroll your phone or finally fold those two-week-old laundry piles. Let’s get into it.
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Preheat that oven: Set it to 350°F and don’t forget to grease and line your loaf pan (a little parchment makes lifting easier, but foil works if that’s what’s on hand).
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Mix the glaze first: In a tiny bowl, combine ketchup, brown sugar, and a dot of mustard. Give it a good stir and set it aside—it hangs out until finale time.
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Get in the bowl: In a large bowl, crack in the eggs, add the crushed crackers, shredded cheese, milk, diced onion, bell pepper, salt, and pepper. Stir it well so the dry bits get evenly coated.
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Add the beef last: Drop in the ground beef and mix just ‘til it all comes together. Hands work best here (I know, squishy textures), but try not to overmix unless you enjoy dense meatloaf drama.
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Shape and bake: Press the whole mix into your prepared pan. Pop it in the oven for 30 minutes and reward yourself with a break.
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Glaze + finish bake: Pull it out, slather on that saucy topping like you’re painting a delicious masterpiece, and return to bake for another 30–40 minutes. Peek for doneness around the 30-minute mark—it should hit 155°F in the middle.
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Cool it down: Seriously, let it rest for 15 minutes before slicing. It helps keep its shape and lets all the cozy flavors settle in.
Storage Options
So, what happens when your meatloaf ambition exceeds your dinnertime hunger? Leftovers!
Once cooled completely, stash leftovers in an airtight container in the fridge. They’ll keep well for up to 4 days, and arguably taste even better the next day. I like to reheat slices in a skillet with a lid over medium-low heat so the edges get a little crispy.
Want to freeze it? Totally doable. Wrap individual slices in foil, then pop them all into a large freezer bag. (Label it! You won’t remember what that foil mystery is in a month.) When you’re ready, thaw overnight in the fridge, then reheat gently in the oven or microwave.
For a real treat, reheat a slice in a hot skillet with butter until the edges caramelize. Throw it between slices of toasted bread with extra ketchup glaze. Instant meatloaf sandwich win.
Variations and Substitutions
This is one of those cozy recipes that welcomes a little creativity. Forgot something? Want to tweak it to suit a picky eater? Easy fixes coming your way.
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Swap the cheese: Not a cheddar fan? Use Colby-Jack, mozzarella, or even Swiss. Each gives a slightly different melty texture.
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Ditch the bell pepper: Totally optional here. Leave it out or swap it for grated carrot or zucchini if you want to sneak in veggies.
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Try different crackers: No Ritz on hand? Club crackers or buttery saltines will work. Even crushed potato chips if you’re feeling bold.
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Make it smoky: Add a splash of Worcestershire sauce or a dash of smoked paprika to the glaze for more depth.
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Go gluten-free: Use gluten-free crackers and double-check your condiments, and you’re good to go.
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Mini loaves or muffin tins: For next-level meal prep, use muffin tins to make individual servings. Bonus: more glaze-to-meat ratio.
What to Serve with Cracker Barrel Meatloaf
Now, you could just go meatloaf-on-a-plate and call it a day. But if you’re setting the scene for comfort food nirvana, some sides make all the difference.
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Nothing feels more at home with this meatloaf than a big scoop of creamy mashed potatoes. Buttered, fluffed, and maybe even drizzled with some extra glaze sauce. It’s peak cozy food mode.
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Roasted green beans or steamed broccoli make a great balance—especially if you’ve got that “need something green” voice in your head. A little lemon zest on top brightens the whole plate.
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Mac and cheese brings things into classic diner territory. Velvety, cheesy, and kind of indulgent, it pairs like a dream. Or try the baked version from our rigatoni al forno.
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Need something lighter? A crisp, tangy slaw with a vinegar-based dressing makes a bright, crunchy contrast. It also holds up great as leftovers.
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And oh! Don’t forget something sweet at the end. You could go all out with chocolate cheesecake bars or sneak one from the freezer and pretend you baked. I won’t tell.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this cracker barrel meatloaf ahead of time?
Yes, and it’s actually a great idea if evenings get hectic. You can mix everything and shape it into the pan up to 24 hours in advance. Cover tightly and keep it in the fridge. When you’re ready to cook, just bake as directed—adding a few extra minutes if it’s still chilled when it goes in the oven.
What if I don’t have Ritz crackers?
No worries. You can use Club crackers, saltines, or even a combination of bread crumbs and a spoonful of melted butter to mimic that buttery vibe. Honestly, even crushed buttery pretzels would work if you’re in a pinch and like your meatloaf with a twist.
Can I freeze it before baking?
Yep! Assemble the loaf in a foil-lined pan, then wrap it tightly in plastic wrap and foil. Freeze it solid, then pop the whole thing out and store it (wrapped) for up to 3 months. When you’re ready to bake, thaw it overnight in the fridge and bake as usual. Make the glaze fresh before baking.
Why do I need to let it rest before slicing?
It might be tough, but that 15-minute rest helps everything firm up a bit. If you slice it too soon, it may crumble or look sloppy—and while it’ll still taste great, a neat meatloaf slice is just way more satisfying. Plus, it gives time for all those flavors to settle and mingle like meatloaf magic.
Copycat Cracker Barrel Meatloaf
Ingredients
Meatloaf
- 2 lbs (900 g) lean ground beef 85% lean preferred
- 1 small onion finely diced
- 1/2 (0.5) bell pepper finely diced, optional
- 1 sleeve (85 g) Ritz crackers crushed (about 30 crackers, 85g)
- 1 cup (110 g) shredded cheddar or Colby cheese sharp cheddar or Colby-Jack
- 2 large eggs
- 1/2 cup (120 ml) milk
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper freshly ground
Sweet-Tangy Glaze
- 1/2 cup (120 ml) ketchup
- 1/4 cup (55 g) brown sugar packed
- 1 tbsp (15 ml) yellow mustard
Equipment
- Loaf Pan
- Mixing bowls
- Parchment Paper or Foil
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment or foil for easy removal.
- In a small bowl, mix together ketchup, brown sugar, and yellow mustard for the glaze. Set aside.
- In a large bowl, whisk eggs, add milk. Stir in crushed Ritz crackers, shredded cheese, onion, bell pepper (if using), salt, and black pepper. Mix well to combine.
- Add the ground beef to the bowl. Use your hands to gently mix until just combined—do not overmix.
- Press the mixture evenly into your prepared loaf pan.
- Bake uncovered for 30 minutes.
- Remove from oven and spread the glaze evenly over the top of the meatloaf.
- Return to oven and bake for 30–40 minutes more, or until the center reaches 155°F (68°C). If needed, loosely tent with foil to prevent excessive browning.
- Let meatloaf rest for 15 minutes before slicing to help it set. Serve warm and enjoy!
