A juicy, flavorful copycat version of Cracker Barrel’s meatloaf, this dish brings together classic comfort food vibes with a cheesy twist and a rich, sweet-and-tangy glaze. It’s moist, hearty, and the perfect centerpiece for a cozy meal at home.
Why I Love This Recipe
I love how this meatloaf manages to be both nostalgic and indulgent at the same time. The combination of crushed Ritz crackers and sharp cheddar cheese gives it a creamy richness and the perfect texture. That glaze—sweet, tangy, and slightly sticky—is honestly my favorite part. It caramelizes just right during baking, turning a simple meatloaf into something special. Plus, it’s easy to prepare and makes plenty to share or enjoy as leftovers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1½ pounds 80/20 ground beef (about 24 ounces)
3 large eggs, beaten
1 cup crushed Ritz crackers (about 1½ sleeves)
1 small yellow onion, finely diced
½ green bell pepper, finely diced
3 cups fresh shredded cheddar cheese
1 teaspoon ground oregano
1 teaspoon ground thyme
1 teaspoon garlic powder
2 tablespoons fresh parsley, finely chopped
½ cup whole milk
1 tablespoon Worcestershire sauce
½ teaspoon salt
⅛ teaspoon ground black pepper
Topping:
½ cup ketchup
½ cup light brown sugar, packed
1 teaspoon yellow mustard
1 teaspoon apple cider vinegar
Directions
I preheat the oven to 350°F (175°C).
In a large bowl, I break up the ground beef into large crumbs.
Then I add all the remaining meatloaf ingredients and mix everything thoroughly—I usually use my hands to make sure it’s fully combined.
I line a baking dish with aluminum foil and spray it with cooking spray. Then I transfer the meat mixture to the dish and shape it into a loaf, or use a 9×5‑inch loaf pan.
I bake the loaf for 30 minutes.
While it bakes, I mix together all the topping ingredients in a small bowl.
After 30 minutes, I spread the topping over the meatloaf and bake for another 20–30 minutes, until the top is golden brown and the internal temperature reaches 160°F (71°C).
Once it’s done, I let it rest for 10 minutes before slicing so the juices settle perfectly.
Servings and timing
Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Variations
Sometimes I switch up the vegetables and spices depending on what I have on hand. I’ve tried using red bell pepper instead of green for a sweeter taste, and I’ve swapped the oregano and thyme for Italian seasoning for a different flavor profile. For a leaner version, I’ve used ground turkey, but I always make sure to add extra moisture like more milk or even a bit of sour cream. And if I want a little kick, I add a dash of hot sauce to the glaze.
Storage/Reheating
To store leftovers, I wrap the meatloaf tightly or place it in an airtight container in the fridge for up to 4 days. For longer storage, I slice it and freeze individual portions—great for quick meals later.
When I reheat it, I usually use the oven at 300°F (covered with foil) until it’s warmed through, about 15–20 minutes. For a quicker option, the microwave works too, but I like to add a splash of water and cover it with a damp paper towel to keep it moist.
FAQs
What makes this meatloaf similar to Cracker Barrel’s?
I think the combination of Ritz crackers, cheddar cheese, and that classic sweet glaze really mimics the flavor and texture of Cracker Barrel’s famous meatloaf. It’s rich, comforting, and perfectly balanced.
Can I use a different type of cheese?
Yes, I sometimes use mozzarella or Colby Jack for a milder flavor, but I find cheddar gives the best flavor and melt for this recipe.
Do I need to use Ritz crackers?
Ritz crackers add a buttery richness, but if I’m out, I’ve used saltines or even panko breadcrumbs with good results. The texture might be slightly different, but it still works well.
Can I make this ahead of time?
Absolutely. I often prepare the meatloaf mixture and shape it in the pan, then cover and refrigerate it overnight. When I’m ready to bake, I just add a few extra minutes to the baking time.
Why is it important to let the meatloaf rest before slicing?
Letting it rest helps the juices redistribute throughout the meatloaf, which keeps every slice juicy and prevents it from falling apart when I cut it.
Conclusion
This Cracker Barrel copycat meatloaf brings all the warmth and heartiness of a restaurant classic into my own kitchen. It’s flavorful, tender, and always a hit with family or guests. Whether I’m serving it up fresh from the oven or reheating a slice the next day, it never disappoints. This is one recipe I keep coming back to whenever I want pure comfort food on the table.
A juicy, flavorful copycat version of Cracker Barrel’s meatloaf, topped with a sweet‑and‑tangy glaze
Ingredients
1½ pounds 80/20 ground beef (about 24 ounces)
3 large eggs, beaten
1 cup crushed Ritz crackers (about 1½ sleeves)
1 small yellow onion, finely diced
½ green bell pepper, finely diced
3 cups fresh shredded cheddar cheese
1 teaspoon ground oregano
1 teaspoon ground thyme
1 teaspoon garlic powder
2 tablespoons fresh parsley, finely chopped
½ cup whole milk
1 tablespoon Worcestershire sauce
½ teaspoon salt
⅛ teaspoon ground black pepper
Topping:
½ cup ketchup
½ cup light brown sugar, packed
1 teaspoon yellow mustard
1 teaspoon apple cider vinegar
Instructions
Preheat oven to 350°F (175°C).
Add the ground beef to a large bowl and break it up into large crumbs.
Add the rest of the “Meatloaf” ingredients to the beef and mix well to fully combine; you can use your hands.
Cover a baking dish with aluminum foil, grease with cooking spray. Transfer the meat mixture into the center of the dish and shape into a loaf; or use a 9×5‑inch meatloaf pan.
Bake the loaf for 30 minutes.
While it bakes, stir together all the “Topping” ingredients in a small bowl.
After the first 30 minutes of baking, spread the topping over the meatloaf and continue baking another 20‑30 minutes, until the top is golden brown and the internal temperature at the center reaches 160°F (71°C).
Remove from oven and let rest for 10 minutes before slicing.
Notes
Use ground beef with some fat (80/20) for moisture; leaner beef may lead to a drier loaf.
Use fresh shredded cheese instead of pre‑shredded—pre‑shredded cheese has anti‑caking agents that can absorb moisture.
If not a fan of green bell pepper, you can use red or omit it entirely.
Don’t overmix the meat mixture—mix enough to combine, but overworking can make a tough loaf.
Let the meatloaf rest 10 minutes before slicing so juices redistribute.
