Easy Copycat Cracker Barrel Meatloaf Recipe

There’s nothing quite like the comforting aroma of homemade meatloaf baking in the oven. This easy Copycat Cracker Barrel Meatloaf recipe recreates the classic dish you love from the restaurant, all from the comfort of your kitchen. Juicy, flavorful, and topped with a sweet glaze, it’s the perfect addition to any family dinner table.

this Recipes

I first discovered Cracker Barrel's meatloaf on a road trip, and it instantly became a favorite. Now, I can whip up this iconic dish at home anytime I want, and it’s just as delicious as the original. Let’s dive into what makes this recipe a must-try!

Why You'll Love This Easy Copycat Cracker Barrel Meatloaf Recipe

Get ready to fall in love with the ultimate comfort food. This Copycat Cracker Barrel Meatloaf is not only nostalgic but also incredibly easy to make, making it the perfect recipe for busy weeknights or cozy weekend dinners.

First, the flavor is unbeatable. The combination of juicy ground beef, finely chopped vegetables, and a hint of sweetness in the glaze creates a well-rounded, savory masterpiece. It’s the kind of dish that makes everyone at the table go back for seconds.

You’ll also appreciate how budget-friendly this recipe is. Using simple, everyday ingredients, you can serve a hearty, restaurant-style meal without breaking the bank. It’s perfect for families on a budget.

Another reason to love this recipe? It’s beginner-friendly. You don’t need to be a seasoned chef to nail this meatloaf. The steps are straightforward, and the results are consistently delicious.

Lastly, this meatloaf is incredibly versatile. Whether you serve it with mashed potatoes, steamed vegetables, or even tucked into a sandwich the next day, it’s a dish that adapts to any occasion.

Ingredients Notes

The magic of this meatloaf lies in its combination of simple yet flavorful ingredients. Here’s what you’ll need and why each component is essential to recreating the Cracker Barrel classic.

The foundation of this meatloaf is ground beef. Aim for an 80/20 blend, as it strikes the perfect balance between flavor and moisture. Too lean, and the meatloaf might dry out; too fatty, and it can become greasy.

Breadcrumbs help bind the meatloaf together, giving it structure. Traditional plain breadcrumbs work great, but you can also use seasoned ones for an extra layer of flavor.

Milk is the secret to a tender meatloaf. It hydrates the breadcrumbs, ensuring every bite is moist and delicious. Don’t skip this step!

Finely diced onion and bell pepper add a touch of sweetness and texture. These vegetables are classic in the Cracker Barrel version and help balance the richness of the meat.

For the glaze, you’ll need ketchup, brown sugar, and mustard. This trio creates a tangy-sweet topping that caramelizes beautifully in the oven. It’s what makes this meatloaf so iconic.

Finally, a touch of Worcestershire sauce and a pinch of salt and pepper elevate the overall flavor, adding depth and complexity.

You won’t need any special equipment for this recipe—just a large mixing bowl, a loaf pan, and a small saucepan for the glaze.

How To Make This Easy Copycat Cracker Barrel Meatloaf Recipe

Creating this mouthwatering meatloaf at home is simpler than you might think. Here’s how to do it step-by-step.

Start by preheating your oven to 350°F. While the oven heats up, prepare your loaf pan by lightly greasing it or lining it with parchment paper for easy removal.

In a large mixing bowl, combine the ground beef, breadcrumbs, milk, diced onion, bell pepper, and seasonings. Use clean hands or a wooden spoon to mix everything until just combined. Overmixing can make the meatloaf dense, so be gentle.

Transfer the mixture to your prepared loaf pan, pressing it down gently to shape it evenly. Smooth out the top with a spatula.

Next, prepare the glaze. In a small saucepan, combine ketchup, brown sugar, and mustard. Heat the mixture over medium-low heat, stirring until smooth and slightly thickened. Spread about half of this glaze evenly over the top of the meatloaf.

Bake the meatloaf in the preheated oven for about 50-60 minutes, or until the internal temperature reaches 160°F. About 10 minutes before the cooking time is up, spread the remaining glaze over the top to create a glossy, caramelized finish.

Once done, let the meatloaf rest in the pan for about 10 minutes before slicing. This helps the juices redistribute, making each slice perfectly tender.

Storage Options

Leftovers? No problem! This meatloaf stores beautifully and tastes just as good the next day.

To store in the fridge, transfer cooled slices to an airtight container. It’ll stay fresh for up to 4 days.

For longer storage, you can freeze it. Wrap individual slices in plastic wrap and place them in a freezer-safe container or bag. They’ll keep for up to 3 months.

To reheat, thaw frozen slices in the fridge overnight, then warm them in the oven at 325°F until heated through. Alternatively, use the microwave for a quicker option, but avoid overcooking to maintain moisture.

Variations and Substitutions

This recipe is highly adaptable, so feel free to customize it to suit your preferences or dietary needs.

Want to sneak in more veggies? Grated carrots or zucchini blend seamlessly into the meat mixture, adding nutrients and extra moisture.

For a lighter version, swap out ground beef for ground turkey or chicken. Just be sure to monitor the cooking time, as leaner meats can dry out faster.

If you’re gluten-free, use gluten-free breadcrumbs or crushed rice cereal as a substitute.

For a tangier glaze, add a splash of apple cider vinegar to the ketchup mixture. It adds a subtle zing that pairs beautifully with the savory loaf.

Feel like experimenting with spices? A pinch of smoked paprika or garlic powder can add a new layer of flavor.

This Copycat Cracker Barrel Meatloaf is a classic for a reason, but don’t be afraid to make it your own. With just a few tweaks, you can create a version that’s uniquely yours. Whether you’re feeding a family or meal-prepping for the week, this meatloaf is sure to become a regular in your recipe rotation!

Print