Copycat Cracker Barrel Meatloaf

Copycat Cracker Barrel Meatloaf–this copycat meatloaf recipe has beef, Ritz crackers, cheddar and a sweet tangy glaze.

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Copycat Cracker Barrel Meatloaf

If you’re a fan of the meatloaf at Cracker Barrel you’re going to love today’s recipe. It’s a copycat version and just as good. You’re going to love how it is just a bit different than your normal meatloaf recipe. You start out by sautéing the onion and green pepper. This step really adds a ton of flavor and you’re not left with a bite of raw onion in your meatloaf. Instead of normal breadcrumbs this recipe uses crushed Ritz crackers. And you’ll add a whole cup of cheddar to the meatloaf too. It’s a fun twist and I think you’ll love it. The glaze pulls everything together and adds a bit of sweetness. You can easily cut this recipe in half and if you do that I’d just use one pound of ground beef. I hope you enjoy this dinner as much as we did at my house! (Recipe adapted from The Cookie Rookie).

Ingredients/Substitution Ideas

• Olive oil–or canola, vegetable
• Onion–or shallot
• Green bell pepper
• Ritz crackers
• Eggs
• Cheddar cheese–I used sharp
• Half and half–or whole milk
• Kosher salt
• Black pepper
• Lean ground beef
• Lean ground turkey–or more ground beef
• Ketchup
• Brown sugar
• Yellow mustard–or Dijon mustard

Steps

Heat oven to 350° F. Heat oil in a pan over medium high heat. Add in the onion and bell pepper and saute for 5-7 minutes, until softened. Set aside to cool.

In a large bowl stir together the Ritz, eggs, cheddar, half and half, salt and pepper.

Add in the green peppers and onions and stir. Add in the ground beef and ground turkey and use your hands to mix until the ingredients are evenly distributed. 

Form the mixture into a large 9 inch by 3 inch loaf and place on a sheet pan. 

Cook for 30 minutes. While meatloaf is cooking, make the glaze by stirring together the ketchup, brown sugar and mustard. Spread the mixture over the meatloaf and then cook for another 30 minutes. 

Let sit for 10 minutes and then slice and serve. 

Notes/Tips

• Serve with baked potatoes and green beans.
• Instead of 1 pound of ground beef and 1 pound of ground turkey you can just use 2 pounds of ground beef. I thought it would be fun to change it up and have a mixture.
• Don’t skip sautéing the onions and peppers. It makes a big difference in flavor and texture.
• Don’t overwork the meat; otherwise, the loaf will turn out dry and tough.
• If your mixture feels too wet, add a few extra crushed crackers; if too dry, add a splash more milk.
• Let the meatloaf rest before slicing so it holds together nicely.
• Using a sheet pan instead of a loaf pan helps excess grease drain away.
• The two-step glaze process helps build flavor without burning the top
• Store leftovers in an airtight container* in the refrigerator for up to 3-4 days. You can freeze the cooked meatloaf (whole or sliced) for up to 2–3 months. Wrap tightly and thaw overnight in the fridge before reheating.
• Other recipes you can make with Ritz crackers are Instant Pot Million Dollar Potato Casserole and Cracker Barrell Broccoli Cheddar Chicken.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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