There’s something deeply comforting about a classic Cracker Barrel Meatloaf. This homemade version nails the savory flavor, tender texture, and iconic sweet-and-tangy glaze. It’s a nostalgic, hearty meal that everyone will love.
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Why You’ll Love This Cracker Barrel Meatloaf
- Flavorful & Moist: Beef, pork, and seasonings ensure juicy, savory bites.
- Signature Glaze: Sweet, tangy ketchup topping caramelizes into a perfect crust.
- Crowd-Pleaser: Universally loved by both kids and adults.
- Amazing Leftovers: Flavors deepen overnight for delicious next-day sandwiches.
Ingredients & Tools
For the Meatloaf
- 1 lb ground beef (80/20 blend is ideal for moisture)
- 1/2 lb ground pork
- 1 cup finely crushed saltine crackers (about 20 crackers)
- 1 large egg, lightly beaten
- 1/2 cup whole milk
- 1/2 cup finely diced yellow onion
- 1/4 cup finely diced green bell pepper
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
For the Glaze
- 1/2 cup ketchup
- 2 tbsp brown sugar, packed
- 1 tbsp apple cider vinegar
- 1 tsp yellow mustard
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a small bowl for the glaze, and a skillet for sautéing.
Notes: Don’t skip the pork—it adds crucial fat and flavor. Saltine crackers create the perfect delicate texture.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 24 g |
| Fat: | 22 g |
| Carbs: | 19 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t use extra-lean meat. A bit of fat is essential for a moist, flavorful meatloaf. The 80/20 beef and pork combo provides the perfect balance without being greasy.
- Crush your crackers finely. You want them to resemble coarse sand, not big chunks. This helps them disperse evenly and absorb liquid properly, creating a uniform, tender texture.
- Sauté your veggies first. Taking a few minutes to soften the onion and bell pepper in a skillet mellows their sharpness and brings out their natural sweetness, which adds a deeper flavor to the final loaf.
- Mix with a light hand. Overmixing is the enemy of a tender meatloaf. Use your hands or a fork and mix just until everything is combined. A little gentleness goes a long way here.
How to Make Cracker Barrel Meatloaf
Step 1: First, preheat your oven to 350°F (175°C). Then, let’s tackle the vegetables. Heat a small skillet over medium heat with a tiny drizzle of oil. Add the finely diced onion and green bell pepper and cook for about 4-5 minutes, just until they’ve softened and become fragrant. You’re not looking for color here, just to take that raw edge off. Set them aside to cool slightly while you prepare the rest.
Step 2: In a large mixing bowl, combine the ground beef and ground pork. Add the cooled sautéed vegetables, the finely crushed saltine crackers, the lightly beaten egg, milk, salt, black pepper, and garlic powder. Now, the most important part: mixing. I always use my clean hands for this. Gently mix everything together, just until all the ingredients are evenly distributed. You’ll notice the texture change as the crackers and milk start to bind with the meat—stop as soon as you don’t see any dry spots.
Step 3: Transfer the meat mixture to your ungreased 9×5-inch loaf pan. Use your hands to press it in evenly, smoothing out the top. Don’t pack it down too firmly—a gentle press is all you need. Leaving it a little loose helps it stay tender as it bakes. Place the pan on a baking sheet just in case of any drips—this makes cleanup a breeze.
Step 4: Now, for the magical glaze! In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and yellow mustard. You’ll get a smooth, pourable sauce with a perfect balance of sweet and tangy. Pour this glaze evenly over the top of the meatloaf, using a spoon or a brush to spread it all the way to the edges.
Step 5: Place the meatloaf in the preheated oven and bake for about 1 hour. The best way to check for doneness is with an instant-read thermometer inserted into the center—it should read 160°F (71°C). You’ll also notice the glaze will be bubbly and beautifully caramelized, and the meatloaf will be pulling away from the sides of the pan slightly.
Step 6: Once it’s done, carefully remove the meatloaf from the oven. This is the hardest part… you have to let it rest! Allow it to sit in the pan on a wire rack for at least 10-15 minutes before slicing. This allows the juices to redistribute throughout the loaf, ensuring every slice is moist and holds together perfectly.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for up to 4 days.
- Freezer: Wrap slices or whole loaf tightly and freeze for up to 3 months.
- Reviving: Reheat in a 325°F oven with a splash of broth to keep moist.
Serving Suggestions
Complementary Dishes
- Creamy Mashed Potatoes — The ultimate pairing. The fluffy, buttery potatoes are perfect for soaking up the savory juices and that incredible glaze from the meatloaf.
- Buttered Corn or Green Beans — A simple, sweet vegetable provides a fresh, crisp contrast to the rich, savory depth of the main dish.
- Macaroni and Cheese — For the ultimate comfort food plate, you can’t go wrong with a side of creamy, cheesy mac and cheese. It’s a classic for a reason.
Drinks
- Iced Sweet Tea — The slight sweetness and crisp, cold refreshment cut through the richness of the meatloaf beautifully, cleansing the palate between bites.
- A Light-Bodied Red Wine — A glass of Pinot Noir or a Beaujolais has enough acidity and fruitiness to complement the meat without overpowering its homestyle flavor.
Something Sweet
- Warm Apple Pie with Vanilla Ice Cream — The warm spices and soft fruit are a nostalgic, cozy finish that continues the classic comfort food theme perfectly.
Top Mistakes to Avoid
- Mistake: Overmixing the meatloaf. This develops the proteins in the meat too much, resulting in a dense, tough, rubbery texture instead of the light, tender crumb we’re after.
- Mistake: Skipping the rest time. I know it’s tempting to dig right in, but slicing it hot from the oven will cause all the precious juices to run out, leaving you with a drier loaf.
- Mistake: Using only one type of ground meat. The combination of beef and pork is key for both flavor complexity and fat content. Using just beef often leads to a less interesting and sometimes drier result.
- Mistake: Not testing for doneness with a thermometer. Visual cues can be deceiving. Undercooked meatloaf is a safety issue, and overcooked meatloaf is dry. A thermometer is your best friend here.
Expert Tips
- Tip: Make a free-form loaf for more glaze. If you love extra glaze, skip the loaf pan. Shape the mixture into a loaf on a parchment-lined baking sheet. You’ll get more caramelized surface area on all sides.
- Tip: Let the mixture chill before baking. After you’ve mixed everything, cover the bowl and pop it in the fridge for 30 minutes. This helps the crackers fully absorb the moisture, making the final texture even better and making the loaf easier to slice.
- Tip: Double the glaze for dipping. Make a full extra batch of the glaze and serve it warm on the side. It’s fantastic for dipping your slices or even your mashed potatoes.
- Tip: Grate your onion for invisible veggies. If you’re cooking for veggie-skeptics, grate the onion on a box grater. It will practically dissolve into the meat mixture, adding flavor without any detectable texture.
FAQs
Can I make this meatloaf ahead of time?
Absolutely! You can assemble the entire meatloaf (minus the glaze) up to 24 hours in advance. Just cover the loaf pan tightly with plastic wrap and store it in the refrigerator. When you’re ready to bake, let it sit on the counter for about 20-30 minutes to take the chill off, then add the glaze and bake as directed. You may need to add a few extra minutes to the baking time since it’s starting from cold.
Can I use breadcrumbs instead of saltine crackers?
You can, but the texture and flavor will be slightly different. Saltine crackers give it that authentic, delicate crumb that’s signature to the Cracker Barrel style. If you must substitute, use an equal amount of plain, dry breadcrumbs. Panko will work in a pinch, but it will create a lighter, airier texture.
Why is my meatloaf falling apart when I slice it?
This usually happens for one of two reasons: it wasn’t mixed enough (so the binders like the egg and crackers aren’t fully integrated), or it didn’t rest long enough after baking. Make sure you mix until just combined and always let it rest for a solid 10-15 minutes to allow the structure to set.
Can I freeze leftover meatloaf?
For sure! Let the cooked meatloaf cool completely, then slice it or leave it whole. Wrap it tightly in plastic wrap and then in foil, or place it in an airtight freezer bag. It will keep for up to 3 months. Thaw in the refrigerator overnight and reheat gently in the oven or microwave.
What’s the best way to reheat meatloaf without drying it out?
The oven is your best bet for keeping it moist. Place the slices on a baking sheet, add a tablespoon or two of beef broth or water to the pan, cover loosely with foil, and heat at 325°F (165°C) for 15-20 minutes until warmed through. The steam from the liquid will keep it juicy.
Cracker Barrel Meatloaf
Make the best Cracker Barrel Meatloaf at home with this easy copycat recipe. Get the iconic flavor, tender texture, and signature glaze. Try it tonight!
Ingredients
For the Meatloaf:
-
1 lb ground beef (80/20 blend is ideal for moisture)
-
1/2 lb ground pork
-
1 cup finely crushed saltine crackers (about 20 crackers)
-
1 large egg, lightly beaten
-
1/2 cup whole milk
-
1/2 cup finely diced yellow onion
-
1/4 cup finely diced green bell pepper
-
1 tsp kosher salt
-
1/2 tsp black pepper
-
1/2 tsp garlic powder
For the Glaze:
-
1/2 cup ketchup
-
2 tbsp brown sugar, packed
-
1 tbsp apple cider vinegar
-
1 tsp yellow mustard
Instructions
-
First, preheat your oven to 350°F (175°C). Then, let's tackle the vegetables. Heat a small skillet over medium heat with a tiny drizzle of oil. Add the finely diced onion and green bell pepper and cook for about 4-5 minutes, just until they’ve softened and become fragrant. You’re not looking for color here, just to take that raw edge off. Set them aside to cool slightly while you prepare the rest.01
-
In a large mixing bowl, combine the ground beef and ground pork. Add the cooled sautéed vegetables, the finely crushed saltine crackers, the lightly beaten egg, milk, salt, black pepper, and garlic powder. Now, the most important part: mixing. I always use my clean hands for this. Gently mix everything together, just until all the ingredients are evenly distributed. You’ll notice the texture change as the crackers and milk start to bind with the meat—stop as soon as you don’t see any dry spots.02
-
Transfer the meat mixture to your ungreased 9x5-inch loaf pan. Use your hands to press it in evenly, smoothing out the top. Don’t pack it down too firmly—a gentle press is all you need. Leaving it a little loose helps it stay tender as it bakes. Place the pan on a baking sheet just in case of any drips—this makes cleanup a breeze.03
-
Now, for the magical glaze! In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and yellow mustard. You’ll get a smooth, pourable sauce with a perfect balance of sweet and tangy. Pour this glaze evenly over the top of the meatloaf, using a spoon or a brush to spread it all the way to the edges.04
-
Place the meatloaf in the preheated oven and bake for about 1 hour. The best way to check for doneness is with an instant-read thermometer inserted into the center—it should read 160°F (71°C). You’ll also notice the glaze will be bubbly and beautifully caramelized, and the meatloaf will be pulling away from the sides of the pan slightly.05
-
Once it's done, carefully remove the meatloaf from the oven. This is the hardest part… you have to let it rest! Allow it to sit in the pan on a wire rack for at least 10-15 minutes before slicing. This allows the juices to redistribute throughout the loaf, ensuring every slice is moist and holds together perfectly.06
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