Cracker Barrel Meatloaf Copycat Recipe

Cracker Barrel Meatloaf Copycat Recipe

easyhealthyrecipes.com/cracker-barrel-meatloaf-copycat-recipe/

My copycat meatloaf recipe has tender ground beef, sharp cheddar, finely diced veggies, and a sweet, tangy glaze. Simple ingredients, plenty of flavor, and excellent leftover potential!

Prep: 15

Cook: 1 5

Resting Time: 10

Total: 1 30

Recipe makes approximately 8

Equipment Needed

Rimmed baking sheet ( or a 9-by-5-inch loaf pan (see Notes))
Large mixing bowl
Small mixing bowl
whisk
Spatula
instant-read meat thermometer

Ingredients Needed

For the Meatloaf

2 pounds ground beef (preferably 80/20)
1 cup finely crushed saltine crackers (measured after crushing)
1 cup shredded sharp cheddar cheese
1 small yellow onion (finely diced)
½ green bell pepper (finely diced)
2 large eggs
½ cup milk
⅓ cup ketchup
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder

For the Glaze

½ cup ketchup
3 tablespoons light brown sugar (packed)
1 tablespoon yellow mustard

Get Recipe Ingredients

Instructions

Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or lightly grease a 9-by-5-inch loaf pan.
In a large bowl, whisk together 2 large eggs, ½ cup milk, ⅓ cup ketchup, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder.
Stir in 1 cup crushed saltine crackers, 1 cup shredded sharp cheddar cheese, 1 finely diced small yellow onion, and ½ finely diced green bell pepper.
Add 2 pounds ground beef. Gently mix with your hands just until combined, avoiding overmixing.
Shape the mixture into a loaf approximately 9 inches long and 5 inches wide on the prepared baking sheet, or gently press it into the loaf pan.
Bake uncovered for 35 minutes.
Meanwhile, whisk together ½ cup ketchup, 3 tablespoons packed light brown sugar, and 1 tablespoon yellow mustard in a small bowl.
Remove the meatloaf from the oven. Spread the glaze evenly over the top.
Return to the oven and bake for 30 minutes, until an instant-read thermometer inserted into the center registers 160°F.
Let the meatloaf rest for 10 minutes before slicing and serving.

Recipe Notes

Baking time: Start checking for doneness at 60 minutes; the meatloaf may need another 5 minutes, or longer depending on its thickness and your oven. The center should reach 160°F (use a thermometer for a reading)

Loaf pan option: Lightly grease a 9-by-5-inch loaf pan, and gently press the mixture into the pan in an even layer (don't pack it tightly). Place the pan on a rimmed baking sheet to catch any drips. Bake uncovered for 35 minutes, spread the glaze over the top, and bake for another 25 minutes before checking the temperature. A loaf pan might need more baking time to reach 160°F. Rest for 10 minutes, then slice and lift out portions with a spatula, leaving excess juices in the pan.

Nutrition Info (Approximate)