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Cracker Barrel Meatloaf

Cracker Barrel meatloaf is a classic American comfort food with diced bell pepper and onion baked into the loaf. It’s finished with a tangy-sweet ketchup glaze and baked until the center hits 160°F, then sliced after a short rest for clean slices.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 460
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
glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tsp mustard

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. Make sure the pan is well coated so the meatloaf releases cleanly.
  2. Combine ground beef, cracker crumbs, eggs, whole milk, onion, green bell pepper, red bell pepper, Worcestershire sauce, garlic powder, salt, and black pepper until evenly mixed. Stop when the mixture looks cohesive, with no large dry crumb pockets.
  3. Press the mixture into the prepared loaf pan and smooth the top. Press firmly so the loaf holds together when sliced.
  4. Mix the glaze ingredients and spread half over the meatloaf. Coat the top in a thin, even layer so it bakes into a glossy finish.
Bake and glaze
  1. Bake at 350°F for 55 minutes, until the meatloaf looks set at the edges. The glaze should be slightly thickened but not fully dark yet.
  2. Spread the remaining glaze over the meatloaf and bake for 15 more minutes. Bake until the internal temperature reaches 160°F in the center.
Rest and serve
  1. Rest the meatloaf for 10 minutes before slicing and serving. Letting it rest keeps the texture tender and helps slices stay intact.

Notes

Pro tip: press the meat mixture firmly into the pan for tight slices and bake until the center is 160°F for the classic Cracker Barrel-style texture. Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze cooked meatloaf for up to 2 months if wrapped well. For a lighter option, use 93% lean ground beef to reduce fat while keeping the same glaze.