Easy Copycat Cracker Barrel Meatloaf Recipe

I finally nailed a Cracker Barrel Meatloaf with a pantry-friendly secret in the glaze and a small timing trick that surprised even me.

I never thought a loaf of meat could make me this proud but here we are. I spent too much time chasing a Cracker Barrel Meatloaf Recipe Copycat that tasted right, and finally something clicked.

The thing I kept coming back to was the caramelized edge from sautéed yellow onion and that sticky ketchup glaze that snaps when you cut it. Folks call it a Classic Meatloaf Recipe, but mine’s got quirks, like a sloppy spooned glaze and a slightly underbaked center for extra juiciness.

Seriously you might wanna taste it before you believe me.

Ingredients

• Ground beef: hearty protein bomb, gives juiciness and savory depth, but higher in fat.
• Breadcrumbs or saltines: add bind and mild carbs, little fiber, helps hold loaf together.
• Egg: binds and adds protein and moisture, simple ingredient that firms the loaf.
• Onion: gives sweetness as it cooks, add fiber and savory aromatics, a flavor boost.
• Green bell pepper: optional crunchy bite and earthy brightness, low cal, some vitamin C.
• Ketchup: sweet tang for glaze, mostly simple carbs and sugar, loads of flavor.
• Brown sugar and mustard: sugar adds caramel sweetness, mustard brings sharp tang balancing richness.

Ingredient Quantities

• 2 pounds ground beef (80/20)
• 1/2 cup plain dry breadcrumbs or 4 to 6 crushed saltine crackers
• 1/3 cup whole milk
• 1 large egg, lightly beaten
• 1 small yellow onion, finely chopped (about 1 cup)
• 1/2 cup green bell pepper, finely chopped (optional, but I like it)
• 2 cloves garlic, minced or 1 tsp garlic powder
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 2 tablespoons unsalted butter for sautéing the veg
• 3/4 cup ketchup (for glaze and a bit for the meat)
• 2 tablespoons packed brown sugar
• 1 teaspoon yellow mustard
• 1 teaspoon apple cider vinegar (or white vinegar) for a touch of tang

How to Make this

1. Preheat oven to 350°F and lightly grease a 9×5 loaf pan or line a rimmed baking sheet with parchment, set aside.

2. Melt 2 tablespoons unsalted butter in a skillet over medium heat, add the finely chopped yellow onion and green bell pepper if using, sauté until softened about 5 to 7 minutes, add 2 minced garlic cloves in the last 30 seconds or stir in 1 teaspoon garlic powder off heat, let cool a little.

3. In a small bowl soak 1/2 cup plain dry breadcrumbs in 1/3 cup whole milk until soggy, or crush 4 to 6 saltine crackers and do the same; stir in 1 large lightly beaten egg.

4. In a large bowl combine 2 pounds ground beef, the soaked breadcrumbs mixture with egg, the cooled sautéed veg and garlic, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme; add about 1/4 cup of the 3/4 cup ketchup and mix gently until just combined, don’t overmix or it’ll get tough.

5. Shape the meat mixture into a loaf and place it in the prepared loaf pan or on the baking sheet, press lightly so the top is even.

6. Make the glaze by whisking together the remaining ketchup (about 1/2 cup), 2 tablespoons packed brown sugar, 1 teaspoon yellow mustard and 1 teaspoon apple cider vinegar until smooth.

7. Spoon or brush about half of the glaze over the top of the meatloaf before it goes into the oven so it starts to set into the meat while baking.

8. Bake at 350°F for about 45 minutes, then spread the remaining glaze over the top and continue baking another 15 to 20 minutes until an instant read thermometer reads 160°F in the center.

9. Let the meatloaf rest for 10 minutes before slicing so the juices settle, then serve warm.

Equipment Needed

1. 9×5 loaf pan or a rimmed baking sheet lined with parchment paper
2. 10-inch skillet for sautéing the onion and pepper
3. Large mixing bowl for the beef mix
4. Small bowl for soaking the breadcrumbs and beating the egg
5. Measuring cups and measuring spoons
6. Chef knife and cutting board for chopping veg
7. Wooden spoon or sturdy spatula for mixing (dont overwork it)
8. Whisk or fork to make the glaze and beat the egg
9. Pastry brush or spoon to spread the glaze
10. Instant read thermometer to check for 160°F in the center

FAQ

Easy Copycat Cracker Barrel Meatloaf Recipe Substitutions and Variations

• Ground beef (2 lb) substitutions
  • Ground pork or a 50/50 beef+pork mix, gives a richer juicier loaf, reduce added fat slightly
  • Ground turkey or chicken, lean option — add 1 tbsp olive oil or an extra egg so it won’t dry out
  • Plant based crumbles (Beyond, Impossible) or a cooked lentil + mushroom mix, use an egg or flax egg to bind
• Breadcrumbs (1/2 cup or 4–6 crushed saltines) substitutions
  • Panko, for a lighter, airier crumb — pulse once if too big
  • Rolled oats or quick oats (pulse a few times), they soak up liquid and give a heartier texture
  • Almond flour or crushed gluten free crackers, good for GF, use a bit less because it’s denser
• Milk (1/3 cup whole milk) substitutions
  • Buttermilk or plain yogurt thinned with a splash of water, adds nice tang and tenderness
  • Half and half or evaporated milk for extra richness
  • Unsweetened plant milk (soy, oat, almond) for dairy free, use unsweetened varieties
• Glaze (ketchup + brown sugar + mustard + vinegar) substitutions
  • BBQ sauce in equal measure, quick swap and very similar sweet tang
  • Tomato paste + brown sugar + a little water and vinegar, thicker more concentrated flavor
  • Apricot or peach jam mixed with mustard and a splash of vinegar, fruity glaze that caramelizes nice

Pro Tips

1) Keep the beef cold and dont overwork it. Mix just until stuff comes together, your hands warm the meat and makes it dense if you knead too much. If you can, shape the loaf, then pop it in the fridge for 15 to 20 minutes before baking so it holds its shape and shrinks less.

2) Get as much moisture out of the veggies as you can. Cook the onions and peppers until theyre soft and most of the water is gone, then cool and pat them dry with a paper towel. Wet veg = soggy loaf, so this step really helps the texture.

3) Make the binder creamy not soupy. Let breadcrumbs or crushed crackers soak until just puffed, not swimming. You can use buttermilk or a splash of cream for extra richness, but dont add extra liquid after that or the loaf will be loose.

4) Glaze smartly for better flavor and color. Brush some on early so it melds into the meat, then add more near the end. For a caramelized finish, 1 to 2 minutes under the broiler or crank the oven up for the last 5 minutes works great, but watch it closely or it will burn.

5) Let it rest and slice the right way. Resting 10 to 15 minutes makes the slices neater and juicier. Use a sharp or serrated knife, wipe the blade between cuts or briefly warm it under hot water for cleaner pieces.

Easy Copycat Cracker Barrel Meatloaf Recipe

Recipe by James Level

0.0 from 0 votes

I finally nailed a Cracker Barrel Meatloaf with a pantry-friendly secret in the glaze and a small timing trick that surprised even me.

Pin

Servings

6

servings

Calories

540

kcal

Equipment: 1. 9×5 loaf pan or a rimmed baking sheet lined with parchment paper
2. 10-inch skillet for sautéing the onion and pepper
3. Large mixing bowl for the beef mix
4. Small bowl for soaking the breadcrumbs and beating the egg
5. Measuring cups and measuring spoons
6. Chef knife and cutting board for chopping veg
7. Wooden spoon or sturdy spatula for mixing (dont overwork it)
8. Whisk or fork to make the glaze and beat the egg
9. Pastry brush or spoon to spread the glaze
10. Instant read thermometer to check for 160°F in the center

Ingredients

• 2 pounds ground beef (80/20)

• 1/2 cup plain dry breadcrumbs or 4 to 6 crushed saltine crackers

• 1/3 cup whole milk

• 1 large egg, lightly beaten

• 1 small yellow onion, finely chopped (about 1 cup)

• 1/2 cup green bell pepper, finely chopped (optional, but I like it)

• 2 cloves garlic, minced or 1 tsp garlic powder

• 1 tablespoon Worcestershire sauce

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon dried thyme

• 2 tablespoons unsalted butter for sautéing the veg

• 3/4 cup ketchup (for glaze and a bit for the meat)

• 2 tablespoons packed brown sugar

• 1 teaspoon yellow mustard

• 1 teaspoon apple cider vinegar (or white vinegar) for a touch of tang

Directions

• Preheat oven to 350°F and lightly grease a 9×5 loaf pan or line a rimmed baking sheet with parchment, set aside.
• Melt 2 tablespoons unsalted butter in a skillet over medium heat, add the finely chopped yellow onion and green bell pepper if using, sauté until softened about 5 to 7 minutes, add 2 minced garlic cloves in the last 30 seconds or stir in 1 teaspoon garlic powder off heat, let cool a little.
• In a small bowl soak 1/2 cup plain dry breadcrumbs in 1/3 cup whole milk until soggy, or crush 4 to 6 saltine crackers and do the same; stir in 1 large lightly beaten egg.
• In a large bowl combine 2 pounds ground beef, the soaked breadcrumbs mixture with egg, the cooled sautéed veg and garlic, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme; add about 1/4 cup of the 3/4 cup ketchup and mix gently until just combined, don't overmix or it'll get tough.
• Shape the meat mixture into a loaf and place it in the prepared loaf pan or on the baking sheet, press lightly so the top is even.
• Make the glaze by whisking together the remaining ketchup (about 1/2 cup), 2 tablespoons packed brown sugar, 1 teaspoon yellow mustard and 1 teaspoon apple cider vinegar until smooth.
• Spoon or brush about half of the glaze over the top of the meatloaf before it goes into the oven so it starts to set into the meat while baking.
• Bake at 350°F for about 45 minutes, then spread the remaining glaze over the top and continue baking another 15 to 20 minutes until an instant read thermometer reads 160°F in the center.
• Let the meatloaf rest for 10 minutes before slicing so the juices settle, then serve warm.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 254g
• Total number of serves: 6
• Calories: 540kcal
• Fat: 36.2g
• Saturated Fat: 15.7g
• Trans Fat: 0.25g
• Polyunsaturated: 2.7g
• Monounsaturated: 15g
• Cholesterol: 162mg
• Sodium: 500mg
• Potassium: 503mg
• Carbohydrates: 20.5g
• Fiber: 0.5g
• Sugar: 11.7g
• Protein: 41.8g
• Vitamin A: 248IU
• Vitamin C: 6mg
• Calcium: 17mg
• Iron: 4.3mg