You are going to love this copycat Cracker Barrel meatloaf with onions, green bell pepper, Ritz crackers, and shredded cheddar cheese. This recipe has two small twists that make it even tastier.
My husband loves meatloaf. He would love it if I would fix it once or twice a week with garlic mashed potatoes and roasted asparagus or southern green beans. You don’t have to go out to get that terrific Cracker Barrel meatloaf fix. I make two small yet tasty changes from Cracker Barrel’s recipe. I add a little wood-fired garlic powder to the meatloaf mix and a little balsamic vinegar to the glaze.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Ground beef: Use ground beef with a little fat. The fat is what gives the beef flavor. 80/20 is a good lean-to-fat ratio for meatloaf
- Woodfired garlic powder: This is not in the original copycat recipe but adds flavor. I like the Kinder’s brand.
- Ritz crackers: For a healthier alternative, try Trader Joe’s Golden Rounds Crackers.
- Cheddar cheese: Sharp cheddar is best.
- Balsamic vinegar: Also not in the original copycat recipe, but it adds a little tang and zip and helps deepen the flavor of the glaze.
How to Make Cracker Barrel Meatloaf
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
First, saute the onions and bell peppers until soft. Stir in the wood-fired garlic in the last minute of cooking and let the mixture cool a bit. Combine the ground beef, crushed Ritz crackers, eggs, cheddar cheese, milk, salt, and black pepper in a large bowl. Using clean hands, gently mix the meatloaf ingredients. Shape the mixture into a loaf in a 9×13-inch baking dish and bake for about 30 minutes.
Meanwhile, whisk the ketchup, balsamic vinegar, brown sugar, and mustard in a small bowl. After the meatloaf bakes for 30 minutes, spread the glaze over the meatloaf. Bake for another 30 minutes or until cooked through. Cover the dish with an aluminum foil tent and let it rest for 15 minutes.
Preparation Tips and Storage
- My two recipe changes make this meatloaf just that much more delicious. But if you want to keep the recipe as close as possible to Cracker Barrel’s meatloaf, eliminate the woodfired garlic powder and the balsamic vinegar.
- Cover the meatloaf with an aluminum foil tent (so you don’t mess up the glaze) and let it rest. This allows the juices to redistribute, resulting in a more tender, juicier meatloaf.
- Meatloaf is done when it reaches an internal temperature of 160 degrees.
- Store leftovers in an airtight container in the fridge. Reheat in the microwave at reduced power or in the oven covered at 300 degrees for about 20 minutes with a little beef broth or water added to the baking dish.
- Enjoy sliced meatloaf in a grilled meatloaf sandwich, or grill meatloaf slices in a pan with butter and serve with microwave scrambled eggs.
Serving Suggestions for Cracker Barrel Meatloaf
- Potatoes: Potatoes O’Brien, twice-baked potatoes, ranch potatoes, or smashed potatoes
- Pasta: fettuccine alfredo, Parmesan pasta, or angel hair pasta
- Vegetables: roasted carrots, cauliflower mac and cheese, air fryer asparagus, brussels sprouts with bacon
More Ground Beef Recipes
Cracker Barrel Meatloaf Recipe
Ingredients
For the Meatloaf
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 1 medium green bell pepper finely chopped
- 1 teaspoon woodfired garlic powder
- 2 lbs ground beef 80/20
- 30 Ritz crackers crushed
- 2 large eggs beaten
- 1⅓ cup shredded sharp cheddar cheese
- ½ cup milk whole or 2%
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
For the Glaze
- ⅔ cup ketchup
- 2 teaspoons balsamic vinegar
- 1 tablespoon brown sugar
- 1 teaspoon yellow mustard
Instructions
- Preheat the oven to 350 degrees. Grease a 9×13-inch baking dish for easy cleanup.
- Heat the olive oil in a large skillet over medium-low heat. Add the onions and bell peppers and cook until soft, stirring several times. Stir in the wood-fired garlic the last minute of cooking. Remove the skillet from the heat and let it cool.
- Combine the ground beef, crushed Ritz crackers, eggs, cheddar cheese, milk, salt, and black pepper in a large bowl. Using your clean hands, gently mix the meatloaf ingredients.
- Shape the mixture into a loaf in the prepared dish. Bake for 30 minutes.
- Whisk the ketchup, balsamic vinegar, brown sugar, and mustard in a small bowl.
- After the meatloaf bakes for 30 minutes, spread the glaze over the meatloaf. Bake for another 30 minutes or until cooked through. Meatloaf is done when it reaches an internal temperature of 160 degrees. Cover the meatloaf with an aluminum foil tent and let it rest for 15 minutes.
Notes
- My two recipe changes make this meatloaf just that much more delicious. But if you want to keep the recipe as close as possible to Cracker Barrel’s meatloaf, eliminate the woodfired garlic powder and the balsamic vinegar.
- Cover the meatloaf with an aluminum foil tent (so you don’t mess up the glaze) and let it rest. This allows the juices to redistribute, resulting in a more tender, juicier meatloaf.
- Meatloaf is done when it reaches an internal temperature of 160 degrees.
- Store leftovers in an airtight container in the fridge. Reheat in the microwave at reduced power or in the oven covered at 300 degrees with a little beef broth or water added to the baking dish for about 20 minutes.
Angela Campos
This recipe was easy to prepare and the entire family loved it!! I can’t wait to make it again!
Beth Pierce
Thank you, Angela!
Gust
The glaze was everything! Sweet, tangy, and it caramelized beautifully in the oven!
Beth Pierce
Thank you, Gust! So glad that you enjoyed it!
Katie
Cracker Barrel meatloaf recipe is a good one! The tip about using Ritz crackers added a nice texture and flavor. It’s definitely a keeper for family dinners. Thanks!
Nikki W
This was delicious. I love Cracker Barrel meatloaf so I am so glad that I found this recipe. I loved the addition of balsamice vinegar in the the glaze but I still have to pick up the wood fired garlic for the next time around. Thanks for the great recipe.
Beth Pierce
You are most welcome, Nikki!
Barbie R
It’s been years since I’ve been to Cracker Barrel, but I do love a great meatloaf. I’ll definitely be trying this recipe!
Beth Pierce
Thanks, Barbie! Enjoy!
Victoria Prasad
There’s something about the word meatloaf that just makes me ravenous!! I can’t wait to give this recipe a try!
Beth Pierce
Thanks, Victoria! Enjoy!
Maria
This is some of the best meatloaf I have ever made. I would say it’s even better than Cracker Barrel.
Beth Pierce
Thanks, Maria! We think so too!
Jennifer
Yes!! My mom LOVES the Cracker Barrel meatloaf! I am so excited to find this recipe! I am going to make it for her as soon as I can!
Beth Pierce
Thanks Jennifer! Enjoy!
Catalina
This wass so good! My mom used to make meatloaf like this when I was a kid, and this brings back such warm memories!
Beth Pierce
I am glad that you liked it, Catalina!
Mow De
Savory and nutritious, this meal is perfect for office or school lunches. Thank you!