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Cracker Barrel Meatloaf (Copycat)

Cracker Barrel meatloaf with diced bell pepper and onion baked inside, finished with a tangy sweet ketchup glaze. This classic American meatloaf bakes until juicy and sliceable, with a smooth top you can glaze in two layers.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf base
  • 2 lb ground beef
  • 1 cup Ritz cracker crumbs
  • 2 eggs
  • 0.5 cup whole milk
  • 0.25 cup onion, finely diced
  • 0.25 cup green bell pepper, finely diced
  • 0.25 cup red bell pepper, finely diced
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • salt and black pepper to taste
Ketchup glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tsp mustard

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep and shape
  1. Preheat oven to 350°F and grease a 9x5 loaf pan, keeping the pan ready for the shaped loaf.
  2. Combine ground beef, Ritz cracker crumbs, eggs, whole milk, onion, green bell pepper, red bell pepper, Worcestershire sauce, garlic powder, salt, and pepper until evenly mixed.
  3. Press the mixture into the prepared loaf pan and smooth the top so it bakes evenly.
  4. Mix ketchup, brown sugar, and mustard, then spread half of the glaze over the meatloaf with a glossy coating.
Bake with glaze
  1. Bake at 350°F for 55 minutes, until the top looks set and the glaze begins to caramelize at the edges.
  2. Spread the remaining glaze over the meatloaf after the first bake, then continue baking until the internal temperature reaches 160°F, about 15 more minutes.
Rest and serve
  1. Rest the meatloaf for 10 minutes before slicing, so juices redistribute and the slices hold their shape.
  2. Slice and serve with Southern sides like green beans, mashed potatoes, and cornbread.

Notes

For cleaner slices, let the loaf rest the full 10 minutes—cut too soon and the interior can crumble. Refrigerate leftovers in an airtight container for up to 4 days. Freeze baked meatloaf (sliced or whole) for up to 3 months, thaw in the fridge overnight. For a lighter option, substitute half the ground beef with ground turkey while keeping the same seasoning and glaze.