Cracker Barrel Meatloaf Recipe (Copycat)

This Cracker Barrel meatloaf recipe takes classic comfort food to the next level. Just like the restaurant favorite, it’s tender, juicy, and packed with flavor—but making it at home makes it taste even better. Cheddar cheese, buttery Ritz crackers, a flavorful meatloaf mixture, and the richest tomato glaze transform a simple loaf into a memorable meal. It’s hearty, family-friendly, and easy to make. If you’ve ever wished you could enjoy Cracker Barrel’s famous meatloaf at home, this copycat version delivers every time. Serve it with these Cracker Barrel Biscuits for the complete restaurant experience!

Why You'll Love This Copycat Cracker Barrel Meatloaf

• Better than classic meatloaf. The addition of cheddar cheese, buttery Ritz crackers, onions, and bell peppers makes this copycat Cracker Barrel meatloaf far more flavorful than your average loaf. The sweet and tangy glaze caramelizes in the oven for a sticky, crave-worthy finish—the best meatloaf glaze I’ve ever made.
• A true crowd-pleaser. Kids and adults alike love this dish. It’s pure comfort food—warm, hearty, and nostalgic. Whether you’re serving it for a family dinner or bringing it to a potluck, no one can resist a thick slice of this juicy Cracker Barrel-inspired meatloaf.
• Surprisingly easy to make. Despite the restaurant-quality results, this is an easy meatloaf recipe. You’ll need about 10 minutes of prep to mix the glaze and season the meat, then the oven does the rest. It’s approachable for beginners yet satisfying for experienced home cooks.
• Perfect for leftovers. This recipe makes a generous loaf, and the leftovers are just as good the next day. Slice it for meatloaf sandwiches, serve with mashed potatoes, or reheat with extra glaze for another comforting dinner.

Ingredients Needed

For the meatloaf:

• 1 lb. Ground beef- lean ground beef works best. I used an 85/15 split.
• ⅓ cup Onion- chopped. Can be substituted for onion powder instead.
• ⅓ cup Green bell pepper- seeded and diced into small pieces.
• Salt and pepper- used to enhance the flavors. Add to taste.
• 2 Eggs- to bind the rest of the ingredients together.
• 2 ½ Cheddar cheese- I like to use sharp cheddar for more flavor.
• ¼ cup Milk- whole milk works great, but any milk you have at some will do.
• 1 Sleeve of Ritz crackers- place them in a plastic bag and use a rolling pin to crush them.

For the glaze:

• ⅓ cup Ketchup- the base for the glaze,
• ⅓ cup Brown sugar- adds a subtle sweetness that's addictive.
• ½ tbsp. Yellow mustard- for a little tang. I like to use Dijon mustard.
• ½ tbsp. Worcestershire sauce- the secret ingredient that gives the glaze the best flavor.

How To Make Cracker Barrel Meatloaf

Step 1: Make the Glaze

Preheat the oven to 350°F (180°C) and line a loaf pan with parchment paper. In a small bowl, combine the ketchup, mustard, brown sugar, and Worcestershire sauce into a somewhat thick glaze. Set it aside for later.

Step 2: Shape the Meatloaf

Add the ground beef, onion, bell pepper, eggs, cheddar cheese, milk, salt, pepper, and crushed Ritz crackers to a large bowl. Combine the ingredients with clean hands until the mixture is well combined. 

Step 3: Bake

Press the meatloaf mixture into the loaf tin and bake for 30 minutes. Remove the meatloaf from the oven and add the prepared glaze on top. Bake the meatloaf for an additional 25 minutes or until the temperature reaches 160°F. 

Step 4: Serve

Once baked, remove it from the oven and allow the meatloaf to rest for 15 minutes before slicing and serving. Enjoy!

Pro Tips 

• Don’t overmix the meat. Mix the ground beef just until the ingredients are combined. Overworking the mixture develops gluten in the crackers and makes the meatloaf dense instead of tender.
• Use Ritz crackers for flavor and texture. The buttery flavor of Ritz is what sets this copycat Cracker Barrel meatloaf apart from classic recipes with breadcrumbs. Crush them finely so they blend evenly and lock in moisture.
• Grate the vegetables small. Finely diced onions and bell peppers add flavor without overwhelming the texture. If you prefer a smoother loaf, sauté them for a few minutes before mixing them into the beef.
• Shape the loaf on a baking sheet. Instead of baking in a loaf pan, free-form the mixture on a parchment-lined sheet pan. This allows heat to circulate, ensures even cooking, and gives you more surface area for caramelized edges. If you like a crispy-edged meatloaf, you'll definitely want to cook it on a baking sheet.
• Check doneness with a thermometer. The meatloaf is ready when the internal temperature reaches 160°F. Using a meat thermometer guarantees juicy results every time and avoids overbaking.
• Glaze in layers. For the best meatloaf glaze, brush half the mixture on at the beginning of baking and the rest during the final 10 minutes. This builds a sweet, sticky coating that caramelizes.
• Rest before slicing. Let the meatloaf rest for at least 10–15 minutes after baking. This allows the juices to redistribute, making it easier to slice cleanly without falling apart.
• Make it ahead. You can assemble the loaf, cover it tightly, and refrigerate it for up to 24 hours before baking. When you're ready to eat it, just bake as directed above and add a few minutes to the cooking time. It’s a great make-ahead dinner for busy nights or holiday meals.
• Plan for leftovers. This simple meatloaf recipe makes a generous loaf, and leftovers are perfect for meatloaf sandwiches or reheated with mashed potatoes and extra gravy. 

What To Serve With Meatloaf

• Quick and easy sauteed frozen peas
• Creamy and cheesy mashed potatoes
• Longhorn Brussel sprouts- another restaurant favorite
• 10-minute baked beans
• The iconic Texas Roadhouse rolls with butter

How To Store Leftover Meatloaf

• In the fridge: If you have any leftovers, store the sliced meatloaf in an airtight container in the fridge for 3-4 days.
• In the freezer: I like to double this recipe and freeze one of the meatloaves to have dinner on hand for the future. To freeze, let the meatloaf cool to room temperature, cover it with aluminum foil, and place it in a freezer-safe container or freezer bag. It will keep in the freezer for up to 3 months.
• Reheating: The best way to reheat the meatloaf is to put it in a baking dish with a tablespoon of beef broth and cover it with aluminum foil. Then bake it at 250°F for 20-30 minutes or until it's warmed through.

Copycat Recipes To Try Next

• Cracker Barrel Hashbrown Casserole
• Cracker Barrel Pancakes
• Arby's Roast Beef Sandwich
• Taco Bell Grilled Cheese Burrito
• Texas Roadhouse Country Fried Chicken

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Yield: 8 servings

Cracker Barrel Meatloaf Recipe (Copycat)

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This Cracker Barrel meatloaf recipe takes classic comfort food to the next level. Just like the restaurant favorite, it’s tender, juicy, and packed with flavor—but making it at home makes it taste even better. Cheddar cheese, buttery Ritz crackers, a flavorful meatloaf mixture, and the richest tomato glaze transform a simple loaf into a memorable meal. It’s hearty, family-friendly, and easy to make. If you’ve ever wished you could enjoy Cracker Barrel’s famous meatloaf at home, this copycat version delivers every time. Serve it with these Cracker Barrel Biscuits for the complete restaurant experience!

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

Ingredients

Meatloaf:

• 1 lb. lean ground beef
• ⅓ cup onion, chopped
• ⅓ cup green bell pepper, seeded, chopped
• Salt and pepper, to taste
• 2 eggs
• 2 ½ cups cheddar cheese, shredded
• ¼ cup milk
• 1 sleeve Ritz crackers

Glaze:

• ⅓ cup ketchup
• ⅓ cup brown sugar
• ½ tablespoon mustard
• ½ tablespoon Worcestershire sauce

Instructions

1. Preheat oven to 350°F. Line a loaf pan with parchment paper. 
2. In a small bowl, combine the glaze ingredients and set aside.
3. Make the meatloaf; add ground beef, onion, bell pepper, eggs, cheddar cheese, milk, and crackers. Season to taste with salt and pepper.
4. Stir the mixture with clean hands until well combined. 
5. Place the mixture into the loaf tin and bake for 30 minutes.
6. Remove the meatloaf from the muffin tin and add the glaze on top.
7. Bake the meatloaf for an additional 25 minutes or until the temperature reaches 160°F. 
8. Remove from the oven and allow to rest for 10 minutes before slicing and serving.

Nutrition Information:

Yield:

8

Serving Size:

1 slice
Amount Per Serving: Calories: 343Total Fat: 20gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 133mgSodium: 455mgCarbohydrates: 14gFiber: 0gSugar: 11gProtein: 26g