Copycat Cracker Barrel Meatloaf.

Equipment

• 9×13-inch rimmed baking sheet or broiler pan (freeform loaf method)
• Parchment paper or aluminum foil
• Large mixing bowl
• Medium skillet
• Small mixing bowl (for glaze)
• Instant-read digital meat thermometer

Ingredients

The Meatloaf Mixture

• Ground Beef (80/20 Chuck): 2 lbs (900 g)
• Ritz Crackers: 1 sleeve (approx. 32 to 35 crackers), finely crushed
• Yellow Onion: 1 medium, finely diced
• Green Bell Pepper: 1/2 medium, finely diced
• Sharp Cheddar Cheese: 1 cup, finely shredded
• Large Eggs: 3 whole eggs, lightly beaten
• Whole Milk: 1/2 cup (120 ml)
• Unsalted Butter: 1 tablespoon (for sautéing aromatics)
• Worcestershire Sauce: 1 tablespoon
• Garlic Powder: 1 teaspoon
• Kosher Salt: 1 1/2 teaspoons
• Freshly Cracked Black Pepper: 1/2 teaspoon

The Signature Sweet & Tangy Glaze

• Ketchup: 1/2 cup (120 ml)
• Brown Sugar (Packed): 2 tablespoons
• Yellow Mustard: 1 tablespoon
• Apple Cider Vinegar: 1 teaspoon

Instructions

1. Prep the Oven and Pan

1. Preheat your oven to 350°F (175°C) with a rack positioned in the center. Line a rimmed baking sheet with aluminum foil or parchment paper, then lightly coat it with nonstick cooking spray. Baking freeform on a sheet rather than inside a deep loaf pan allows the edges to brown and excess fat to render away.

2. Sauté the Aromatics

1. Melt 1 tablespoon of butter in a skillet over medium heat . Add the diced onion and green bell pepper. Sauté for 4 to 5 minutes until soft, translucent, and fragrant. Remove from heat and allow to cool to lukewarm temperature for 5 minutes. Adding scalding hot vegetables directly to raw meat will prematurely cook the eggs and fat.

3. Build the Panade Base

1. In a large mixing bowl, combine the beaten eggs, whole milk, Worcestershire sauce, garlic powder, kosher salt, and black pepper. Whisk together until uniform. Stir in the crushed Ritz crackers and let the mixture sit for 2 minutes so the cracker crumbs absorb the liquid.

4. Combine the Meat Mixture

1. Add the cooled onions and bell peppers, shredded cheddar cheese, and ground beef to the bowl. Using your hands or a wooden spoon, gently mix the ingredients together just until evenly distributed.
2. Pro Tip: Avoid overworking or compressing the meat. Kneading ground chuck too aggressively breaks down proteins, resulting in a tough, dense loaf rather than a tender crumb.

5. Shape the Loaf

1. Turn the beef mixture out onto the center of your prepared baking sheet. Using your hands, shape it into an even rectangular loaf approximately 9 inches long, 5 inches wide, and 2 to 2 1/2 inches thick. Smooth out any deep cracks on top so juices do not pool and crack the exterior during baking.

6. Initial Bake

1. Place the meatloaf into the preheated oven and bake uncovered at 350°F (175°C) for 45 minutes .

7. Prepare the Glaze

1. While the loaf bakes, whisk together the ketchup, brown sugar, yellow mustard, and apple cider vinegar in a small bowl until the sugar dissolves.

8. Glaze and Finish Baking

1. After 45 minutes of initial baking, carefully pull the baking sheet out. Spoon the glaze generously over the top and down the sides of the loaf using the back of a spoon or a silicone pastry brush. Return to the oven for an additional 15 to 20 minutes , or until an instant-read meat thermometer inserted into the thickest center section registers 160°F (71°C) .

9. Rest Before Slicing

1. Transfer the baking sheet to a wire cooling rack. Tent loosely with foil and allow the meatloaf to rest undisturbed for 15 minutes . Slicing immediately will cause hot juices to pour out, leaving the loaf dry. Cut into thick, 1-inch slices with a sharp chef’s knife.

Nutrition

Calories: 465 kcal · Protein: 36 g · Fat: 28 g · Carbohydrates: 16 g Dietary · Saturated Fat: 12 g · Fiber: 1 g · Sugar: 8 g · Sodium: 680 mg