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Cracker Barrel Meatloaf

Cracker Barrel Meatloaf - recipe card
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This classic Southern meatloaf is tender and juicy with a tangy-sweet glaze that caramelizes in the oven. Ground beef, finely diced vegetables, and a touch of milk create a moist, sliceable loaf perfect for a comforting weeknight dinner.

Ingredients

Scale
  • 1 1/2 lb ground beef (80/20)
  • 1/2 cup onion, finely diced
  • 1/4 cup green bell pepper, finely diced
  • 1/2 cup plain breadcrumbs
  • 1 large egg
  • 1/2 cup whole milk
  • 1/4 cup ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tbsp olive oil (for sautéing vegetables)
  • For the glaze:
  • 1/2 cup ketchup
  • 2 tbsp packed light brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp yellow mustard

Instructions

  1. Preheat oven to 350°F (177°C). Line a rimmed baking sheet with aluminum foil and spray lightly with cooking spray; this prevents the meatloaf from sticking and makes cleanup easy. Alternatively, use a 9×5-inch loaf pan.
  2. Make the glaze: In a small bowl, whisk together 1/2 cup ketchup, 2 tbsp packed brown sugar, 1 tbsp apple cider vinegar, and 1 tsp yellow mustard until smooth. Set aside; the sweetness and acidity will balance the rich meat.
  3. Heat 1 tbsp olive oil in a medium skillet over medium heat until shimmering. Add the finely diced onion and green bell pepper; sauté, stirring occasionally, until softened and translucent, about 4–5 minutes. Remove from heat and let cool for 3 minutes; this tames the raw bite and releases natural sweetness.
  4. In a large mixing bowl, combine the ground beef, cooled sautéed vegetables, breadcrumbs, egg, milk, 1/4 cup ketchup, Worcestershire sauce, salt, black pepper, and garlic powder. Using your hands or a rubber spatula, mix gently just until incorporated—overmixing will make the meatloaf dense and tough.
  5. Transfer the mixture to the prepared baking sheet and shape it into an even loaf about 8 inches long by 5 inches wide, with slightly domed top. If using a loaf pan, press the mixture in evenly. The loaf shape ensures even cooking and good glaze coverage.
  6. Spread half of the prepared glaze evenly over the top and sides of the meatloaf using a pastry brush or spoon. Reserve the remaining glaze for later. The initial glaze layer begins to caramelize as it bakes.
  7. Place the meatloaf in the preheated oven and bake for 45 minutes. The interior should be nearly cooked through, and the glaze will be set and slightly sticky.
  8. Carefully remove the meatloaf from the oven and brush the remaining glaze generously over the top. Return to the oven and continue baking until the internal temperature reaches 160°F (71°C) when measured with an instant-read thermometer inserted into the center—about 15 more minutes. Do not rely on time alone; thermometer accuracy is key.
  9. Once cooked, remove from the oven and let the meatloaf rest on the baking sheet for 10 minutes. This resting period allows the juices to redistribute, ensuring slices stay moist and intact instead of crumbling.
  10. Slice the meatloaf into 1-inch thick pieces using a serrated knife to avoid tearing. Serve warm with extra glaze spooned over each portion if desired.

Notes

Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. To freeze, wrap the unsliced cooked and cooled meatloaf tightly in plastic wrap then aluminum foil for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat slices in a 350°F (177°C) oven for 10-12 minutes, or in a covered skillet over medium-low heat with a splash of water or broth until warmed through (about 5-6 minutes). Avoid microwaving as it can dry out the meat.

Nutrition

Keywords: Cracker Barrel meatloaf, copycat meatloaf recipe, Southern meatloaf, glazed meatloaf, comfort food dinner, easy meatloaf, ground beef recipe, classic meatloaf, homestyle meatloaf, weeknight dinner, baked meatloaf

Find it online: https://copycatkitchenco.com/cracker-barrel-meatloaf/