Go Back

Cracker Barrel Meatloaf (Copycat)

Cracker Barrel meatloaf is a classic American-style loaf baked with diced bell pepper and onion inside, then topped with a tangy, sweet ketchup glaze. This copycat restaurant meatloaf stays tender thanks to cracker crumbs and a milk-egg binder, finishing at 160°F before resting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 1 cup Ritz cracker crumbs
  • 2 eggs
  • 0.5 cup whole milk
  • 0.25 cup onion, finely diced
  • 0.25 cup green bell pepper, finely diced
  • 0.25 cup red bell pepper, finely diced
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • Salt and black pepper to taste
Ketchup Glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tsp mustard

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and shape
  1. Preheat oven to 350°F and grease a 9x5 loaf pan so the meatloaf releases cleanly after baking.
  2. In a mixing bowl, combine ground beef, Ritz cracker crumbs, eggs, whole milk, onion, green bell pepper, red bell pepper, Worcestershire sauce, garlic powder, salt, and black pepper until evenly incorporated.
  3. Press the mixture into the prepared loaf pan and smooth the top for even browning.
Glaze and bake
  1. Mix ketchup, brown sugar, and mustard, then spread half of the glaze over the top of the meatloaf.
  2. Bake for 55 minutes at 350°F until the glaze looks set and the loaf has begun to brown.
  3. Spread the remaining glaze over the meatloaf and continue baking 15 minutes at 350°F, until the internal temperature reaches 160°F.
Rest and serve
  1. Rest the meatloaf 10 minutes before slicing so the juices redistribute for cleaner slices.
  2. Slice and serve with Southern sides like green beans, mashed potatoes, and cornbread.

Notes

For the best texture, pack the meat mixture firmly but avoid overworking it—this helps the loaf stay tender. Store leftovers covered in the refrigerator up to 4 days; reheat in the oven at 325°F until warmed through. Freeze slices in an airtight container up to 2 months. For a lower-fat option, swap half the beef for lean ground turkey while keeping the same binder and glaze.