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Alright, let’s talk meatloaf, but not just any meatloaf—we’re diving into the legendary Cracker Barrel meatloaf recipe.

You know, that classic, comforting dish that makes you feel like you’re a kid again in mom’s kitchen? You can recreate that Cracker Barrel magic at home, and it tastes just like the original!

What makes this recipe so special? It’s all about the perfect balance of flavors and textures. We’re talking about a mix of ground beef, a blend of savory seasonings, and a hint of sweetness that ties everything together. Plus, their secret ingredient: Ritz cracker crumbs!

The best part is, it’s super easy to make. You just mix all the ingredients, shape it into a loaf, and bake it until it’s golden brown and cooked through. We like to bake our meatloaf in a larger baking dish so all sides have a delicious browned crust. And let’s not forget the glaze! A sweet and tangy tomato-based glaze that adds extra flavor and a beautiful finish to the meatloaf.

This recipe is a guaranteed crowd-pleaser, and it’s sure to become a family favorite. For more meatloaf, try our Turkey Meatloaf or Lipton Onion Soup Meatloaf.

Why we think you’ll love it:

  • The ultimate comfort food. Create this nostalgic recipe at home with all of that famous Cracker Barrel flavor – perfect for Sunday dinners!
  • The golden brown crust. We like to bake our meatloaf in a larger baking dish for plenty of delicious crust.
  • A sweet and tangy glaze. Our sweet and tangy ketchup-based glaze adds extra flavor and a beautiful finish to the meatloaf.
Ingredients for cracker barrel meatloaf on a white countertop.

Cracker Barrel Meatloaf Ingredients And Substitutions

Loaf

  • 2 pounds lean ground beef – We prefer to use ground beef that is 90/10. If you use 80/20 you’ll have an increased amount of grease which needs to be drained halfway through the baking time.
  • 1 small finely diced onion
  • ½ cup finely diced bell pepper, optional – We prefer green bell peppers but yellow or red peppers can be used.
  • 1½ sleeves of crushed Ritz crackers – That’s 48 crackers which creates 1 cup of crumbs.
  • 4 ounces shredded sharp cheddar cheese or Colby cheese
  • 3 large eggs – Room temperature eggs will incorporate better than cold eggs.
  • ½ cup milk – We use 2% milk, but whole milk or 1% can be used.
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

Sauce

  • ½ to ¾ cup ketchup
  • 2 tablespoons brown sugar – light or dark brown sugar
  • 1 teaspoon mustard – yellow mustard
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Eggs, cheese, veggies, and seasonings in a bowl.
Meatloaf mixture in a bowl.
A shaped loaf of meat in a baking dish.
Spreading ketchup glaze onto the meatloaf.

How to Make Cracker Barrel Meatloaf Recipe

  1. PREP. Preheat oven to 350°F. Lightly grease a 9×13 baking dish and set aside.
  2. SAUCE. In a small bowl, combine the ketchup, brown sugar, and mustard. Set aside.
  3. MEATLOAF. In a large bowl, combine the eggs, crushed Ritz crackers, cheese, milk, onion, bell pepper, salt and black pepper. Add the ground beef and mix well. Be sure not to over-mix.
    • Form the meat mixture into a loaf and place it in the prepared dish.
  4. BAKE. Bake for 30 minutes.
    • Remove from the oven and spread the topping over the meatloaf. Bake for an additional 30-40 minutes or until the center is 160°F.
    • Let cool for at least 20 minutes before cutting and serving.

Kristyn’s Recipe Tips

  • For the closest copycat recipe, we used their secret ingredient; Ritz cracker crumbs. However, in a pinch 1 cup of breadcrumbs can be used.
  • We like to bake our meatloaf in a larger baking dish so all sides have a delicious browned crust, but you can use a meatloaf pan that includes a removable insert with holes to drain the grease (add 10-15 minutes more to the baking time).
  • Overmixing can ruin the tender consistency and cause the meatloaf mixture to become tough.
  • For an extra saucy meatloaf, double the amount of glaze you slather on top.
Two slices of Cracker Barrel meatloaf served with mashed potatoes on a white plate.
5 from 1 vote

Cracker Barrel Meatloaf

By: Lil’ Luna
This famous Cracker Barrel meatloaf delivers classic, comforting taste, with a tender easy-to-make dish that's just like the original!
Servings: 8
Prep: 15 minutes
Cook: 1 hour
Cool Time: 20 minutes
Total: 1 hour 35 minutes

Ingredients 

  • 2 pounds lean ground beef
  • 1 small finely diced onion
  • ½ cup finely diced bell pepper, optional
  • 1½ sleeves of crushed Ritz crackers, 48 crackers total
  • 4 ounces shredded sharp cheddar or Colby cheese
  • 3 eggs
  • ½ cup milk
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

Topping

  • ½ to ¾ cup ketchup
  • 2 tablespoons brown sugar
  • 1 teaspoon mustard

Instructions 

  • Preheat oven to 350°F. Lightly grease a 9×13 baking dish and set aside.
  • In a small bowl, combine the ketchup, brown sugar, and mustard. Set aside.
  • In a large bowl, combine the eggs, crushed Ritz crackers, cheese, milk, onion, bell pepper, salt and black pepper. Mix well, then add ground beef and mix well again making sure not to over-mix.
  • Form the meat mixture into a loaf and place in the prepared dish. Bake for 30 minutes.
  • Remove from the oven and spread the topping over the meatloaf. Bake for an additional 30-40 minutes or until the center is 160°F.
  • Let cool for at least 20 minutes before cutting and serving.

Video

Notes

Recipe Tips.
  • For the closest copycat recipe, use their secret ingredient – Ritz cracker crumbs. However, in a pinch 1 cup of breadcrumbs can be used.
  • Bake the meatloaf on a pan so all sides become a delicious browned crust, but a meatloaf pan that includes a removable insert with holes to drain the grease can be used (add 10-15 minutes more to the baking time).
  • Overmixing can ruin the tender consistency and cause the meatloaf mixture to become tough.
  • For an extra saucy meatloaf, double the amount of glaze you slather on top.
Prep ahead. You can mix up the meatloaf the day before, cover it, and keep it in the refrigerator, or you can freeze it for up to 3 months.
Store leftovers in an airtight container(s) in the fridge for 3-4 days or in the freezer for up to 3 months.

Nutrition

Calories: 284kcal, Carbohydrates: 11g, Protein: 31g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 148mg, Sodium: 637mg, Potassium: 537mg, Fiber: 1g, Sugar: 8g, Vitamin A: 625IU, Vitamin C: 14mg, Calcium: 149mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

Which baking pan is best?

The type of pan comes down to personal preference. For a browned crust on all sides, use a baking sheet. For a more rectangular shape with softer sides, use a meatloaf pan. Since the loaf will be thicker in the loaf pan you may need to add 10-15 minutes to the baking time.

Freeze ahead of time?

Mix the loaf recipe shape it, wrap it with plastic and again with foil, and freeze for up to 3 months. Thaw in the refrigerator before baking.

How to store?

Store leftover meatloaf in an airtight container(s) in the fridge for 3-4 days or in the freezer for up to 3 months.
To reheat. Smaller portions can be reheated in the microwave. Larger portions can be baked covered in a 350°F oven for about 20 minutes or until warm throughout.

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About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

More About Kristyn

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5 from 1 vote

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Recipe Rating




2 Comments

  1. J Brown says:

    5 stars
    This meatloaf was spot on. My meatloaf is usually very dense, but this was delightful. It’s going on our regular menu.

    Reply
    1. Lil'Luna Team says:

      I love to hear that!! I am so happy you liked it! Thank you!

      Reply