Cracker Barrel Meatloaf Recipe (Copycat) + Video
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This Cracker Barrel Meatloaf Recipe makes that rich, old-school, comfort food meatloaf… the kind that smells like dinner before you even walk in the door. Tender, juicy beef loaded with melty cheddar, buttery cracker goodness, and just enough seasoning to make it interesting. Then that sweet, tangy glaze on top? Sticky, caramelized perfection. Copycat meatloaf from Cracker Barrel is hearty, cozy, and honestly… hard to stop eating.
Table of Contents
WHY YOU’LL LOVE CRACKER BARREL MEATLOAF
- That sweet + tangy glaze gets glossy and irresistible
- Super moist thanks to milk, eggs, and crackers
- Loaded with real cheddar… not skimpy
- Classic comfort food that actually fills you up
- Makes amazing leftovers (maybe even better the next day)
Cracker Barrel Meatloaf Recipe
People hear “meatloaf” and immediately think it’s fussy. It’s not.
Everything goes in one bowl. Mix it. Shape it. Into the oven it goes.
The crackers are doing the heavy lifting here… that’s where the tenderness comes from. And the cheese? That’s the part people always notice. It melts right into everything.
Now that glaze… don’t rush that step. That’s where the flavor really shows up. Sweet, tangy, a little sticky on top.
And for the most important part: give your Cracker Barrel meatloaf a few minutes before slicing. I know it’ll be hard to wait… but it matters.
CRACKER BARREL MEATLOAF RECIPE VIDEO
Want to see how easy this comes together? Watch our quick recipe video 👇
INGREDIENT NOTES
- Ground Beef (80/20): This is not the place for lean meat. You want that fat for flavor and moisture.
- Ritz Crackers: Buttery, soft, and exactly what’s in the meatloaf at Cracker Barrel. They keep the texture tender without making it dense like breadcrumbs can.
- Cheddar Cheese: Freshly shredded melts smoother and keeps the loaf juicy. Pre-shredded can be a little dry.
- Whole Milk: Helps soften everything and keeps the loaf from drying out.
- Green Bell Pepper: Adds subtle sweetness and texture. You can swap for red or skip if needed.
- Worcestershire Sauce: Quietly adds depth… don’t skip it.
VARIATIONS
No Peppers: Leave them out completely if you’re not a fan. The recipe still works!
Half Beef/Half Pork: Creates a richer, softer texture with extra flavor.
Spicy Version: Add a pinch of red pepper flakes or a little hot sauce to the meat mixture.
BBQ Glaze: Swap ketchup for BBQ sauce for a smokier finish.
Lower Sugar Topping: Cut the brown sugar slightly if you want less sweetness.
No Cheese: Still good, just a little less rich.
Mini Meatloaves: Divide the mixture into smaller portions. Great for faster cooking and easy serving.
SERVING SUGGESTIONS
- Pair Cracker Barrel copycat meatloaf with our Creamy Garlic Mashed Potatoes. A classic combo for a reason!
- A side of mixed vegetables balances the richness.
- Serve with biscuits or dinner rolls to soak up every bit of sauce.
- Add Cracker Barrel Mac and Cheese for that full comfort plate.
- Leftovers? Slice and serve meatloaf on toasted bread with extra glaze.
CRACKER BARREL COPYCAT MEATLOAF FAQ
No, but it’s highly recommended. It adds flavor and moisture you’ll miss without it.
It’s usually because there’s not enough binder (eggs/crackers) or you sliced it too soon. Let it rest first.
That’s not necessary. Baking uncovered helps it brown around the edges and caramelizes the sauce into a glaze.
Yes. Mix and shape, cover, and refrigerate this Cracker Barrel meatloaf copycat up to a day ahead. Bake when ready. You can also freeze it cooked and cooled, whole or sliced, for up to 3 months.
I’ve made a lot of meatloaf over the years… and I mean a lot.
This Cracker Barrel meatloaf recipe reminds me of the kind you’d get at a roadside diner where everything’s just a little better than you expected.
Here’s the thing most people miss… don’t overmix the meat. That’s what makes it tough. You want it just combined. A little messy is fine.
And that rest time at the end? That’s not optional. The juices need a minute to settle back in. Cut too soon, and they end up on the pan instead of in your meatloaf.
That’s the difference between good and “wow, this is really good.”
DONNA’S PRO TIPS
- Dice the onion and pepper small so they cook evenly.
- Shred your own cheese… it really does melt better.
- Don’t pack the loaf too tightly when shaping. It needs a little space to stay tender.
- Spread the glaze all the way to the edges for full coverage.
- Use a thermometer. Guessing leads to dry meatloaf.
- Let it rest for the full 10 minutes before slicing for juiciest results.
- If there’s excess grease, carefully drain it halfway through baking.
- Line your pan… future you will be grateful!
TOOLS NEEDED
- Large Mixing Bowl: You need room to mix without overworking the meat.
- Baking Dish or Sheet Pan: Something with edges to catch the juices.
- Aluminum Foil: Makes cleanup easier (and it will be messy).
- Small Bowl: For mixing that glaze.
- Meat Thermometer: The easiest way to know when this Cracker Barrel meatloaf copycat is done!
Enjoy!
With love, from our simple kitchen to yours.
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Other Copycat Recipes
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Classic, cheesy, ultra-moist meatloaf
- Ritz crackers keep it tender
- Sweet, tangy glaze is the star finish
- Don’t overmix the meat
- Use 80/20 beef for best flavor
- Fresh shredded cheese works better
- Let it rest before slicing
- Leftovers are just as good (maybe better)
Cracker Barrel Meatloaf Recipe (Copycat)
Ingredients
- 1 1/2 pounds ground beef, 80/20
- 3 large eggs, beaten
- 1 cup crushed Ritz crackers
- 1 small yellow onion, finely diced , (about ½ cup)
- 1/2 green bell pepper, finely diced , (about ½ cup)
- 12 ounces cheddar cheese, freshly shredded , (about 3 cups)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 2 tablespoons fresh parsley, finely chopped, finely chopped
- 1/2 cup whole milk
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
For the topping:
- 1/2 cup ketchup
- 1/2 cup packed light brown sugar
- 1 teaspoon yellow mustard
- 1 teaspoon apple cider vinegar
Instructions
- PREPARE OVEN AND PAN: Preheat the oven to 350°F. Line a baking dish or rimmed sheet pan with aluminum foil and coat lightly with cooking spray.
- MIX MEATLOAF: Add 1 1/2 pounds ground beef, 3 large eggs, beaten, 1 cup crushed Ritz crackers, 1 small yellow onion, finely diced , 1/2 green bell pepper, finely diced , 12 ounces cheddar cheese, freshly shredded , 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 2 tablespoons fresh parsley, finely chopped, 1/2 cup whole milk, 1 tablespoon Worcestershire sauce, 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper to a large mixing bowl. Mix just until combined.
- SHAPE LOAF: Transfer the meat mixture to the prepared pan and shape it into an even loaf. Keep the loaf compact, but do not pack it too tightly or it can bake up dense.
- BAKE: Bake the meatloaf for 30 minutes, until it is starting to set around the edges.
- MAKE TOPPING: Stir together 1/2 cup ketchup, 1/2 cup packed light brown sugar, 1 teaspoon yellow mustard, and 1 teaspoon apple cider vinegar in a small bowl until smooth.
- GLAZE: Spoon the topping over the meatloaf and spread it into an even layer from edge to edge.
- FINISH BAKING: Return the meatloaf to the oven and bake for 20 to 25 minutes more, until the topping is glossy and lightly caramelized and the center reaches 160°F.
- REST AND SERVE: Let the meatloaf rest for 10 minutes before slicing. This helps the juices settle so each slice stays tender and holds together.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2019, updated and republished May 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Really really good
awesome awesome awesome I love that my husband love is my 89 year-old parents adore it! I will be making this forever!
I have hated meatloaf forever.i made this for my son and husband so I tried it,you have converted me.very delicious,I have made it 4 times this year 😘😋
Truly delicious recipe! It is a hit with my family! I like to top it with fried onions to give it a little bit of a crunch with each bite.
This is the best meatloaf I have ever eaten!
So what is the total baking time?
70-80 minutes and then 10 minutes resting time out of the oven.
Love this meatloaf. Discovered the recipe about 2 months ago. Made it then and ones in the oven for supper tonight!
I’ve never had cracker barrels meatloaf, but now I don’t even want to try it! This meatloaf was so good, i bet its better than the original
original isn’t even that great truly. I have had it multiple times in south Portland by the mall my first time it was sooo delicious so now I keep getting it hoping it will be as good as that time, but it never is.
Line the baking pan with onion, peppers, white or yellow potatoes, tomatoes, tomato sauce and paste, ketsup, bbq sauce, compatable vegetables of choice washed and sliced. Add meat mixture, topping with more vegetables.
you just changed the whole recipe! we wanted MEATloaf, not a vegetable medley!!! I love cracker barrel meatloaf! you just need to throw a roast on top of your veggies and keep on cooking! 🤣
I’ve tried innumerable meatloaf recipes and this one is a standout! It was tender and juicy (take that, you meatloaf haters, haha!). Congrats to Cracker Barrel and TSRI!
Will my meatloaf be hopelessly dry if I use packaged shredded cheese?
Hi Sharon!
It may be a little dry! I tend to add a bit more egg when using packaged cheese. Hope this help!
TSRI Team Member,
Devlyn
donna and chad have done it again! this cracker barrel meatloaf recipe is a total winner! 🌟🌟🌟🌟🌟
Hi Kaitlyn!
We’re so glad you enjoyed the recipe!
TSRI Team Member,
Devlyn
donna’s meatloaf recipe is a game-changer! 🌟🌟🌟🌟🌟 I added some diced mushrooms for extra flavor, and it turned out fantastic!
Hi Michael!
We’re so glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn
i can’t believe how easy this was to make, and it tasted AMAZING! thanks, Donna and Chad! 🌟🌟🌟🌟🌟
Hi James!
We’re so glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn
My hubby is a critic of meatloaf.Has to be very good for him to like it.Well,he loves this one.The only recipe he would like for me to use.Thank you!
Omg,best meatloaf ever! I don’t know why but turned out light,not heavy.I mixed brown sugar with catsup and mustard for the top.Put that on the last 10 minutes.This is really good folks!
My husband agreed that this was the best meatloaf we’ve EVER had. Super moist and so full of flavor. I used the Zesty Ritz crackers because we both love lots of flavor. It was just as moist reheated. 👍
Really good. My grandson just asked for it for his birthday dinner.