Craving a slice of that famous Cracker Barrel meatloaf? This homemade version captures all the classic flavors! The tender texture and rich taste will remind you of your favorite comfort meal from the restaurant. YUM!
Jump to:
- What makes this recipe irresistible
- What you'll need: ingredients
- Creative variations to try
- Step-by-step guide: instructions
- Watch and learn: recipe video
- Essential equipment for this recipe
- Frequently asked questions (FAQ's)
- Deb's tips for the perfect dish
- How to store leftovers
- More recipes you'll love
- Perfect pairings: what to serve with
- Copycat Cracker Barrel Meatloaf Recipe
What makes this recipe irresistible
The Cracker Barrel Meatloaf Recipe is so popular because of its unique combination of flavors and textures. With sautéed vegetables and buttery Ritz crackers added to a blend of ground beef and cheddar cheese, it's rich and savory.
I love the sweet, tangy glaze and that caramelized crust. I bet you will too!
What you'll need: ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- lean ground beef
- yellow onion
- Ritz crackers - If you don't have Ritz crackers, you can substitute with panko breadcrumbs, regular breadcrumbs, or crushed saltine crackers.
- large eggs
- medium cheddar cheese
- heavy cream
- salt and black pepper
- chili sauce
Creative variations to try
If you'd prefer, swap out the chili sauce for a combination of brown sugar, ketchup, and yellow mustard. Use two tablespoons of each ingredient. Stir to combine and slather over the top of the meatloaf before baking.
Step-by-step guide: instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Preheat the oven to 350. Lightly grease a loaf pan.
- Saute the diced onion in a tablespoon of olive oil until the vegetables are soft.
- Combine ground beef, onion, crushed crackers, eggs, shredded cheese, heavy cream, salt, pepper, and Worcestershire sauce. Mix until it is evenly combined, but don't overmix.
- Transfer the mixture to the prepared loaf pan.
- Spread the ½ cup of chili sauce evenly over the meatloaf.
- Bake in the oven for about one hour or until the internal temperature reaches 160°F (70°C).
- Allow the meatloaf to rest for about 10 minutes before slicing.
Watch and learn: recipe video
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Essential equipment for this recipe
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Frequently asked questions (FAQ's)
Yes, you can prepare the meatloaf mixture in advance. Shape it, cover it tightly, and refrigerate for up to 24 hours before baking. When you're ready to cook, just add the glaze and bake as directed. You may need to add a few extra minutes to the cooking time if it's cold from the fridge.
There are several things you can substitute for Ritz: crushed saltines, bread crumbs, dry stuffing, or oatmeal. However, you may need to adjust the amount of milk the recipe calls for.
Yes you can, again you may need to adjust some of the other ingredients to ensure proper seasoning.
Deb's tips for the perfect dish
Avoid over-mixing. Mix just until everything is combined; overmixing can lead to a dense, tough meatloaf.
Use an instant-read thermometer to ensure the meatloaf is 160 degrees.
Always let the meatloaf rest for about 10 minutes before slicing. This will prevent it from falling apart.
How to store leftovers
Refrigerate - Leftovers can be refrigerated for up to 4 days, but of course, it will never last that long in our home. Leftover meatloaf sandwiches are the BEST!!
Freeze - You can freeze the meatloaf either before or after cooking.
To freeze before cooking, shape it, wrap it tightly in plastic wrap and aluminum foil, and store it for up to 3 months. When ready to bake, thaw overnight in the fridge, add the glaze, and bake.
If freezing after baking, let the meatloaf cool completely, slice, and store in an airtight container. Reheat slices in the microwave or oven.
Reheat - The best way to reheat meatloaf is in the oven. Preheat the oven to 300°F (150°C), place the slices in a baking dish, cover with aluminum foil, and heat for about 15-20 minutes, or until warmed. You can also reheat slices in the microwave, but it may dry out the meatloaf slightly.
More recipes you'll love
Don't laugh. In addition to the Cracker Barrel Meatloaf Recipe, here are more AMAZING meatloaf recipes. (Yes... there are even more than this on the blog.) Safe to say, I'm a big fan of it! Click on the picture, and it will take you to the recipe!
Perfect pairings: what to serve with
My recipe for Texas Roadhouse Mashed Potatoes is a must-make. It's the perfect combination! Serve with a side of pan roasted vegetables and you have a meal!
Double the recipe, (I always do when I make it!) because we love meatloaf sandwiches. Serve them with a little thinly sliced red onion and sweet pickles, YUM!
What did you think? Please leave a comment below, I'd love to hear from you!
Copycat Cracker Barrel Meatloaf Recipe
Equipment
- meatloaf pan
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion finely chopped
- 1 ½ pounds lean ground beef
- 1 cup crushed Ritz crackers
- 2 eggs whisked
- ¾ cup shredded medium cheddar cheese
- ¼ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup chili sauce I use Heinz
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper.
- In a small fry pan, saute the diced onion in a tablespoon of olive oil for 5 minutes or until the vegetables are soft.
- In a large mixing bowl, combine ground beef, onion, crushed Ritz crackers, whisked eggs, shredded cheddar cheese, heavy cream, salt, pepper, Worcestershire sauce. Mix until everything is evenly combined, but don't overmix as it can make the meatloaf tough.
- Transfer the mixture to the prepared loaf pan and press it down gently. Smooth the top.
- Spread the ½ cup of chili sauce evenly over the top of the meatloaf.
- Place the meatloaf in the preheated oven and bake for about 1 hour, or until the internal temperature reaches 160°F (70°C). If the top starts to get too dark, you can tent it with aluminum foil.
- Once done, let the meatloaf rest for about 10 minutes before slicing. This helps it hold together better when cutting.
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