|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||48%|
|Saturated Fat 15g||74%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 1g||3%|
|Total Sugars 10g|
|Vitamin C 11mg||54%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
It's surprisingly easy to replicate the delicious taste of a Cracker Barrel meatloaf at home. Requiring a few special ingredients, this recipe creates one of the most flavorful and moist meatloaves you can bake. It can even please people who don't typically enjoy meatloaf.
What makes Cracker Barrel's meatloaf special? The not-so-secret ingredients are sharp cheddar cheese and buttery, salty crackers (namely Ritz Crackers). Along with diced onion and green bell pepper, and a sweet-tangy glaze made of ketchup, brown sugar, and yellow mustard, you can recreate their famous meatloaf in your own kitchen.
"This meatloaf was excellent on its own as an entrée, and in sandwiches. The cheese and crackers gave it great texture, the glaze was tangy and delicious, and the loaf was perfectly seasoned. Mine took about 1 hour and 10 minutes in all. I would make it again." —Diana Rattray
For the Meatloaf:
45 butter crackers
2 pounds 80 percent lean ground beef
1 cup grated sharp cheddar
1/2 to 3/4 cup finely diced green bell pepper
1/2 cup finely diced yellow onion
1/2 cup whole milk
2 large eggs, lightly beaten
1 teaspoon kosher salt
1/4 teaspoon black pepper
For the Glaze:
1/2 cup ketchup
2 tablespoons packed brown sugar
1 teaspoon yellow mustard
Gather the ingredients. Preheat the oven to 350 F. Line a large baking dish or rimmed baking sheet with aluminum foil.
Place the crackers in a food processor and pulse until finely crushed. You should have about 1 1/2 cups.
In a large bowl, add the ground beef, cracker crumbs, cheese, bell pepper, onion, milk, eggs, salt, and pepper.
Mix just until combined.
Form into a firm loaf and place in the prepared pan.
Bake for 30 minutes then remove from oven.
In a small bowl, whisk together the ketchup, brown sugar, and mustard to create the glaze.
Spread the glaze over the meatloaf. Bake for another 30 to 35 minutes. To test for doneness, insert a food thermometer in the center of the loaf; it should read 160 F.
Remove from the oven and let the meatloaf rest for 15 minutes before slicing.
Serve and enjoy.
- The foil is not required in a baking dish but it makes cleanup a lot easier.
- You can crush the crackers manually: Place them in a zip-top bag and use a rolling pin to crush them into fine crumbs.
- This meatloaf can be cooked in a loaf pan. Grease it with a nonstick cooking spray first. You can either form a traditional meatloaf shape with a rounded top or pack the mixture into the pan for a flat top.
- Reserve a small portion of the glaze if you want to freshen up the topping after baking.
- This meatloaf may be cooked in a slow cooker as well. Line the slow cooker with heavy duty foil and cook for 2 to 3 hours on high or about 5 to 8 hours on low.
- These particular crackers can be quite salty. If you prefer to lower your salt intake, look for low-salt butter crackers or reduce the recipe's salt to 1/2 teaspoon.
- Though not true to the Cracker Barrel recipe, plain ketchup can be used for the meatloaf glaze. Alternatively, use canned tomato sauce mixed with the recipe's brown sugar and mustard.
- If you prefer, use a mixture of ground beef and either pork or turkey (around 80 percent to 85 percent lean). One pound of each works well in this recipe. If there is poultry in the loaf, cook to at least 165 F.
How to Store and Freeze
- Leftover cooked meatloaf can be stored in an airtight container and refrigerated for two days once it has cooled; reheat slices in the microwave or a frying pan.
- You can also freeze meatloaf either before or after cooking for up to six months. For food safety, only freeze raw meatloaf if the meat was not previously frozen or thawed in the refrigerator. Let cooked meatloaf cool completely.
- To freeze uncooked or cooked meatloaf, wrap in foil and place it in a freezer-safe container or bag. Thaw in the refrigerator overnight before heating it up in a 350 F oven to an internal temperature of 160 F (about 1 hour). Add extra glaze before the last 15 minutes.
Why Did The Meatloaf Fall Apart After Cooking?
There are a number of factors that can cause meatloaf to fall apart when you slice it. Your vegetables and other add-ins should be chopped as finely as possible to minimize gaps; use a food processor or chopper if you like. The recommended 80/20 beef has enough fat to form a solid loaf, so using leaner meats can cause issues with the loaf as well. Finally, make sure you let it rest so the meat continues to soak up the juices.
What's the Secret to Moist Meatloaf?
Between the vegetables, cheese, and milk, this meatloaf recipe is moister than most. While there's little chance that it will dry out, there are a few things you can do to ensure a moist meatloaf. One key to preventing tough, dry meatloaf is to avoid overmixing. Remember that it will mix a little more as you form the loaf, so stop when the ingredients are combined. Also, be sure to use ground meat with 20 percent fat and whole milk and don't overcook the meatloaf.