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Cracker Barrel Meatloaf

Cracker Barrel meatloaf is a classic American restaurant-style loaf baked in a loaf pan with diced bell pepper and onion baked inside. A tangy-sweet ketchup glaze goes on in two layers for a sticky, sliceable finish.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
resting 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 1 cup Ritz cracker crumbs
  • 2 eggs
  • 0.5 cup whole milk
  • 0.5 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
  • 1 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
 

Prepare and season
  1. Preheat oven to 350°F and grease a 9x5 loaf pan (visual cue: pan looks evenly coated).
  2. Combine ground beef, Ritz cracker crumbs, eggs, whole milk, onion, green bell pepper, red bell pepper, Worcestershire sauce, garlic powder, salt, and black pepper in a mixing bowl.
  3. Press the mixture into the greased loaf pan and smooth the top (visual cue: surface is level and compacted).
Add glaze and bake
  1. Mix ketchup, brown sugar, and mustard, then spread half over the meatloaf top (visual cue: glaze creates an even red layer).
  2. Bake at 350°F for 55 minutes (visual cue: glaze looks set and slightly darker at the edges).
  3. Spread the remaining glaze over the meatloaf, then bake 15 more minutes at 350°F until the internal temperature reaches 160°F (visual cue: center is firm and temperature probe reads 160°F).
Rest and serve
  1. Rest the meatloaf for 10 minutes before slicing (visual cue: juices settle and slices hold together).
  2. Slice and serve with Southern sides like green beans, mashed potatoes, and cornbread.

Notes

Pro tip: press the meat mixture firmly into the loaf pan so it bakes up tender and holds its shape when sliced. Refrigerate leftovers in an airtight container for up to 4 days; freeze baked meatloaf for up to 2 months (sliced or whole). For a lighter version, use lean ground beef (90–93%) to keep the texture while reducing fat.