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Cracker Barrel Meatloaf

Cracker Barrel meatloaf with a sweet-tangy ketchup glaze that caramelizes into a sticky, glossy finish. Packed with crushed Ritz crackers for a tender, juicy slice and baked until the center reaches 160°F.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
resting 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef 80/20 for best juiciness
  • 35 can (35 crackers) Ritz crackers use about 1 sleeve, crushed
  • 1 cup sharp cheddar cheese shredded
  • 0.5 cup whole milk
  • 2 large eggs
  • 0.5 yellow onion finely diced
  • 0.5 green bell pepper finely diced
  • 1 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp Worcestershire sauce
Glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tsp yellow mustard
  • 1 tsp Worcestershire sauce

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prepare and season the loaf
  1. Preheat the oven to 350°F (175°C) and lightly grease a 9×5 loaf pan or line it with parchment for easy release.
  2. In a large bowl, combine crushed Ritz crackers and whole milk, then let soak for 2–3 minutes until the crackers soften and absorb the milk.
  3. Add ground beef, eggs, shredded cheddar, diced yellow onion, diced green bell pepper, garlic powder, salt, black pepper, and Worcestershire sauce to the bowl.
  4. Mix gently with your hands until just combined, stopping as soon as the mixture looks evenly mixed to avoid a dense loaf.
  5. Transfer the mixture to the prepared loaf pan and shape evenly, smoothing the top for consistent baking.
Make the glaze and bake
  1. Whisk ketchup, brown sugar, yellow mustard, and Worcestershire sauce together until the glaze looks smooth.
  2. Spread half of the glaze over the top of the meatloaf so it starts caramelizing as it bakes.
  3. Bake for 40 minutes at 350°F (175°C) until the glaze begins to set and the loaf firms up.
  4. Remove the loaf, spread the remaining glaze over the top, and return it to the oven.
  5. Bake 20–25 minutes more at 350°F (175°C) until the internal temperature reaches 160°F and the glaze is caramelized and sticky.
Rest, slice, and serve
  1. Rest the meatloaf for 10 minutes before slicing so juices redistribute and slices hold together cleanly.
  2. Slice thick and serve warm with mashed potatoes or green beans.

Notes

For the most tender texture, mix only until the ingredients come together—overworking the beef makes a tight, dense loaf. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the oven or microwave until warmed through. Freezing is yes—wrap slices tightly and freeze up to 3 months, thaw overnight in the fridge before reheating. For a lower-fat option, use 90/10 ground beef and consider slightly reducing the milk to keep the mixture from getting too loose.