Cracker Barrel Meatloaf
This classic Cracker Barrel-inspired meatloaf recipe features savory ground beef, sharp cheddar, and finely diced vegetables, bound with butter crackers and milk. Baked to perfection and crowned with a tangy-sweet ketchup glaze, it promises a comforting and flavorful main course that's simple to prepare and serves a crowd.
Equipment
- 1 Large Mixing Bowl
- 1 Loaf Pan Or 9x13 inch baking dish
- 1 Measuring Cups and Spoons
- 1 Whisk
- 1 Chef's Knife and Cutting Board
Ingredients
Main
- For the Meatloaf:
- 45 butter crackers
- 2 pounds ground beef 80 percent lean
- 1 cup sharp cheddar grated
- 1/2 to 3/4 cup green bell pepper finely diced
- 1/2 cup yellow onion finely diced
- 1/2 cup whole milk
- 2 large eggs lightly beaten
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- For the Glaze:
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon yellow mustard
Instructions
- Preheat your oven to 350°F (175°C).
- Finely crush the butter crackers; a food processor or rolling pin in a sealed bag works well.
- In a large mixing bowl, combine the crushed crackers, ground beef, grated sharp cheddar, finely diced green bell pepper, finely diced yellow onion, whole milk, lightly beaten eggs, salt, and black pepper.
- Mix the ingredients gently with your hands until just combined, being careful not to overmix, as this can lead to a tough meatloaf.
- Form the meat mixture into a uniform loaf shape and place it into a loaf pan or a 9x13 inch baking dish.
- In a small bowl, whisk together the ketchup, brown sugar, and yellow mustard to create the glaze.
- Bake the meatloaf for 45 minutes.
- Remove the meatloaf from the oven and evenly spread half of the prepared glaze over the top surface.
- Return the meatloaf to the oven and continue baking for another 20-30 minutes, or until an internal temperature of 160°F (71°C) is reached.
- Remove from the oven and let the meatloaf rest for 10-15 minutes before slicing and serving, allowing the juices to redistribute for a moister result.
Notes
For best results, ensure butter crackers are finely crushed; a food processor works wonders for uniform crumbs, aiding in binding. Finely dicing the bell pepper and onion is crucial; larger pieces might not soften sufficiently during baking. Consider sautéing the diced vegetables briefly before adding to the mixture to mellow their raw edge and deepen their flavor. When mixing the meatloaf, handle gently and avoid overworking the meat, which can lead to a tough texture. The 80/20 ground beef ratio is ideal for moisture. Apply the glaze in two stages: once halfway through baking and again towards the end, to build a caramelized crust without burning. Always allow the meatloaf to rest for 10-15 minutes after baking to redistribute juices, ensuring a moister, easier-to-slice result.