Tulo

Cracker Barrel Meatloaf Recipe

Saltine crackers soaked in milk keep the loaf moist without turning gummy, and mixing shredded cheddar directly into the meat (rather than just on top) gives every slice pockets of melted cheese. The glaze gets brushed on twice so it builds a sticky, caramelized crust instead of just sitting on top wet.

Prep
15 min
Cook
65 min
Total
80 min
Servings
8

Ingredients

Servings8
  • 2 lbs ground beef (80/20)
  • 1 cup saltine crackers, crushed
  • 1 cup whole milk
  • 2 large eggs
  • 1 cup yellow onion, finely diced
  • 1/2 cup green bell pepper, finely diced
  • 1 cup sharp cheddar cheese, shredded
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 3/4 cup ketchup
  • 1/3 cup brown sugar, packed
  • 1 tbsp yellow mustard

Nutrition per serving

Calories
508
Protein
30g
Carbs
28g
Fat
31g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan, or line a rimmed baking sheet with foil if shaping the loaf free-form.
  2. 2In a small bowl, whisk together the ketchup, brown sugar, and mustard for the glaze; set aside.
  3. 3In a large bowl, crush the saltine crackers into fine crumbs, pour the milk over them, and let sit for 5 minutes to soften.
  4. 4Add the ground beef, eggs, diced onion, diced bell pepper, shredded cheddar, salt, pepper, and garlic powder to the softened cracker mixture.
  5. 5Mix with your hands just until everything is combined; overworking the meat compresses it and makes the loaf dense instead of tender.
  6. 6Shape the mixture into a loaf roughly 9 inches long and 5 inches wide, either pressed into the loaf pan or formed free-form on the baking sheet.
  7. 7Brush about half of the glaze evenly over the top and sides of the loaf.
  8. 8Bake for 45 minutes, then brush with the remaining glaze and continue baking 15-20 minutes more, until an instant-read thermometer inserted into the center reads 160°F (71°C).USDA safe minimum for ground meat (beef, pork, lamb, veal): 160°F (71°C)
  9. 9Let the meatloaf rest for 10 minutes before slicing; this gives the juices time to redistribute so the slices hold together instead of falling apart.
  10. 10Slice and serve, spooning any extra glaze from the pan over the top.
How to Use a Meat Thermometer

Tips & variations

  • Crush the saltines fairly fine, larger chunks won't soften fully in the milk and leave dry pockets in the loaf.
  • Swap sharp cheddar for a mix of cheddar and Monterey Jack for a milder, meltier interior.
  • For a smokier glaze, add a teaspoon of Worcestershire sauce or a dash of smoked paprika to the ketchup mixture.
  • If the top is browning too fast before the internal temperature is reached, tent the loaf loosely with foil for the last 15 minutes.

Storage & reheating

Refrigerate cooled, sliced meatloaf in an airtight container for up to 4 days. Reheat slices covered in a 300°F (150°C) oven for about 15 minutes, or in the microwave in 30-second bursts, until warmed through. To freeze, wrap individual cooled slices tightly and freeze up to 3 months; thaw overnight in the fridge before reheating.

Tips from the Tulo kitchen

  • Pressing the mixture into a loaf pan gives cleaner, more uniform slices, while free-forming it on a baking sheet lets more of the glaze caramelize on the sides.
  • Draining off any excess grease from the pan halfway through baking keeps the glaze from getting diluted and thin.

FAQ

What makes this taste like the Cracker Barrel version specifically?

The combination of saltine crackers (instead of breadcrumbs), cheddar mixed into the meat rather than just melted on top, and a ketchup-brown sugar glaze applied in two coats is what gives it that specific sweet, homestyle flavor.

Can I use ground turkey instead of ground beef?

Yes, though it's leaner, so add an extra tablespoon of milk to the mixture to keep it from drying out, and expect a slightly lighter texture.

Why did my meatloaf fall apart when I sliced it?

This usually means it was sliced too soon after coming out of the oven. Resting for 10 minutes lets the proteins firm up and the juices settle so the slices hold their shape.

Can I make this ahead of time?

Yes. Shape the loaf, cover tightly, and refrigerate unbaked for up to 24 hours. Add about 5 extra minutes to the bake time if starting from cold.

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