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Cracker Barrel Copycat Meatloaf

Cracker Barrel copycat meatloaf with Ritz crackers and melted cheddar baked into a tender, sliceable loaf and crowned with a glossy ruby-red ketchup glaze. The glaze blends ketchup, balsamic vinegar, brown sugar, and mustard for a sweet-tang swirl that caramelizes as it bakes.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 3 eggs
  • 1 cup crushed Ritz crackers
  • 0.5 cup milk
  • 1 cup shredded cheddar cheese
  • 0.75 cup diced onion
  • 0.5 cup diced bell pepper
  • 1 tsp salt
  • 0.25 tsp black pepper
Glaze
  • 0.5 cup ketchup
  • 2 tbsp balsamic vinegar
  • 2 tbsp brown sugar
  • 1 tbsp mustard

Equipment

  • 1 sheet pan

Method
 

Bake the meatloaf
  1. Preheat the oven to 350°F and set out a parchment-lined sheet pan.
  2. In a large bowl, combine the eggs, crushed Ritz crackers, milk, cheddar cheese, diced onion, diced bell pepper, salt, and black pepper, mixing until thoroughly combined.
  3. Add the ground beef and mix gently with clean hands until just incorporated, avoiding overmixing.
  4. Shape the mixture into a loaf on the parchment-lined baking sheet.
  5. Bake for 30 minutes at 350°F, until the loaf is partially set.
  6. Whisk together the ketchup, balsamic vinegar, brown sugar, and mustard, then spread the glaze evenly over the partially baked meatloaf.
  7. Continue baking for 30 to 40 minutes at 350°F, until the internal temperature reaches 160°F.

Notes

For the best texture, mix the beef just until you don’t see dry cracker bits—overmixing can make meatloaf dense. Refrigerate leftovers in a sealed container for up to 4 days; reheat in a 325°F oven until warmed through. Freeze whole or sliced meatloaf (up to 3 months) for convenience, thaw in the fridge overnight. If you want a lower-fat option, use 90% lean ground beef and bake as directed.