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Cracker Barrel Meatloaf slices over mashed potatoes on white plate
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5 from 3 votes

Copycat Cracker Barrel Meatloaf

Packed full of flavor this Copycat Cracker Barrel Meatloaf is a delicious and tasty dinnertime meal that goes a long way, easy to whip up and easier to devour.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American
Servings: 8
Calories: 421kcal


  • 1 Tbs unsalted butter
  • 1/2 cup onion diced
  • 1/2 cup green bell pepper diced
  • 2 cloves garlic minced
  • 2 cups freshly shredded cheddar cheese
  • 1 cup crushed butter crackers 32 crackers
  • 1/2 cup whole milk
  • 2 Tbs ketchup
  • 2 Tbs light brown sugar packed
  • 2 large eggs lightly beaten
  • 1 Tbs Worcestershire sauce
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 lbs lean ground beef


  • 3/4 cup ketchup
  • 1/4 cup light brown sugar packed
  • 1 tsp yellow mustard


  • Preheat the oven to 350°F.
  • Melt the butter in a medium-sized skillet over medium-low heat, add the onion, bell pepper, and garlic.
  • Cook until the softened and the onions are translucent, about 5-8 minutes.
  • Line a 9x13 baking pan with foil, spray with cooking spray, set aside.
  • While the onions and peppers are cooking, place the cheese, crackers, milk, ketchup, brown sugar, eggs, Worcestershire sauce, salt, and pepper in a large bowl and stir together until combined.
  • Add in the onions and peppers, stir to combine then add the ground beef to the bowl, I find using my clean hands to mix everything together is easiest.
  • Place the mixture into a 9x5 loaf pan to form it into an even loaf. Invert the pan and tap a few times on the bottom of the pan so the meatloaf will come out onto prepared baking sheet. If you have an issue getting it out of the pan, try running a butter knife along the edges. Alternatively, you can form a large loaf roughly 9x5 with your hands, but it may fall apart slightly while cooking.
  • Bake for 30 minutes.
  • While the meatloaf is baking, make the glaze by adding the ketchup, brown sugar, and mustard to a small bowl and stirring until combined.
  • After 30 minutes, glaze the meatloaf with the ketchup mixture then bake for an additional 20-30 minutes until the internal temperature reaches at least 165°F and the glaze has a baked-on appearance.
  • Let cool for about 10 minutes before slicing.


  1. We like to use the pan to shape the meatloaf so it is formed nicely and does not fall apart when baking.
  2. Sautéing the vegetables before hand is a must do thing otherwise you will have crunchy bits in your meatloaf.
  3. Use freshly shredded cheese, it melts easier than bagged cheese which has preservatives.
  4. Use the leanest beef you can, this helps cut back on the grease that will be released when cooking.
  5. You can use any type of butter cracker you like, see my tips above.
  6. This can be frozen before baking, see above on how to do that.


Calories: 421kcal | Carbohydrates: 25g | Protein: 34g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 146mg | Sodium: 904mg | Potassium: 606mg | Fiber: 1g | Sugar: 18g | Vitamin A: 583IU | Vitamin C: 10mg | Calcium: 267mg | Iron: 4mg