Cracker Barrel Meatloaf cravings always seem to strike when my fridge is half empty and going out just feels… well, not worth the effort. You know that feeling when you’re sitting at home, seriously considering cereal for dinner, then BAM—the memory of that rich, home-cooked classic pops into your head? Yeah, same here. The best part? Turns out, making your own tastes like a mini vacation in your kitchen, kinda like what you get with this summer squash casserole with Ritz crackers. Hang with me for a sec, I’ll show you how embarrassingly simple it can be to make this comfort food shine at home.

What’s in This Cracker Barrel Meatloaf Recipe?

Wanna know the honest truth? The biggest secret is there’s no real “secret.” Good meatloaf is all about everyday stuff you probably already have—like ground beef, crackers, milk, eggs, plus classic seasonings.

You’ll mix up:

Ground beef (lean-ish, but not diet-level dry)
Crushed crackers or breadcrumbs (sometimes I mash in a handful of saltines outta laziness)
Eggs and a splash of milk
Onion (white or yellow totally works)
Ketchup and a hint of Worcestershire sauce
A little salt, black pepper, and maybe a pinch of garlic powder

Swear, if you’re in a hurry, toss everything in a bowl and mush it up. My grandma even dumped in a bit of cheese once, by “accident,” and we still talk about it.

This meatloaf tastes just like the real thing at Cracker Barrel! My picky kids even ask for seconds! – Linda S.

Tips for Success

Ok, I’m not gonna pretend I haven’t made a dry hockey-puck of meatloaf before. Happened more than once. Couple things saved my hide: Don’t overmix. Like, mix until just combined, barely more than that, or it’ll toughen up big time.

Also—pack it too tight in your loaf pan? Don’t. Press it in gently so the juices stay put.

Let it rest before slicing or it falls apart—ten minutes, even if your stomach growls like mine.

Pro-tip? Glaze the top halfway through baking, not just at the start. We’re talkin’ ketchup, brown sugar, splash of mustard. The glaze gets sticky and a little caramelized at the edges.

Keep your meatloaf cozy (and tender) by skipping the low-calorie beef. A little fat is your best friend here.

The Best Meat to Use

Full honesty: you want ground beef with some fat, or the loaf ends up sad (been there, threw half away). Think 80/20 beef. Don’t get hung up on expensive blends.

Some folks mix in a little pork, and that’s not terrible either. I tried half pork, half beef one Sunday when the store was out of my usual. The texture? Outrageous. Flavor? Almost unfair.

Avoid ground turkey if you want that classic Cracker Barrel flavor—trust me, it’s… a completely different meal.

How to Store and Reheat

If, by some wild miracle, you got leftovers—wrap ’em tight in plastic or shove in an airtight container. It’ll keep in the fridge a good three days.

For reheating, honestly, the oven works best (about 300 degrees, covered with foil, until hot). Microwave’s fastest, sure, but a little dry if you ask me. Splash a spoonful of water or broth over your slices before nuking—the steam softens things up.

You can freeze slices too! Stack ’em with wax paper so they don’t morph into an unidentifiable freezer brick.

Serving Suggestions

Here’s the simple, can’t-fail lineup:

Creamy mashed potatoes or mac and cheese for that “restaurant” feel
Steamed green beans or roasted carrots—the colors look nice, and you get your veggies in
A thick slice of warm bread to mop up all that glaze
Something cool and crispy like coleslaw for a refreshing bite

Common Questions

Q: Can you make this ahead?
Yeah, sure! Prep it in the morning, cover, and keep in the fridge—pop it in the oven after work. Super easy.

Q: What if you don’t have crackers?
Breadcrumbs or even old sandwich bread (torn up) will do the job.

Q: Is there a way to make it less sweet?
Just skip the brown sugar in the glaze or use less ketchup. Won’t hurt my feelings.

Q: How do you know it’s done?
Thermometer says 160 degrees inside, or just poke it—juices should run clear.

Q: Substitute for Worcestershire sauce?
Little bit of soy sauce mixed with a dab of vinegar (I forget it often, tbh).

Wrap Up: Go On and Get Cooking

Alright friend, no more excuses. You’ve got everything you need for a killer savory meatloaf that’ll make even the pickiest eaters ask for a second slice. With simple ingredients, a little patience, and some confidence, dinner’s basically done. Oh, and if you’re craving even more comfort food ideas, I found this absolute gem for a Copycat Cracker Barrel Meatloaf at The Cozy Cook and some great sides that pair perfectly together. So, pull out that loaf pan and get messy—your five-star restaurant night-in is waiting.

Cracker Barrel Meatloaf

Print Recipe

A comforting and flavorful meatloaf that tastes just like the classic Cracker Barrel dish, made with simple ingredients.

Total Time: 75 minutes
Yield: 6 servings 1x

Instructions

Preheat your oven to 350°F (175°C).
In a large bowl, combine ground beef, crushed crackers, eggs, milk, chopped onion, ketchup, Worcestershire sauce, salt, black pepper, and garlic powder. Mix until just combined.
Transfer the mixture to a lightly greased loaf pan and shape it gently.
Prepare the glaze by mixing brown sugar, ketchup, and mustard in a small bowl. Brush half of the glaze over the top of the meatloaf.
Bake in the preheated oven for 1 hour, adding the remaining glaze halfway through cooking.
Let the meatloaf rest for 10 minutes before slicing and serving.

Notes

For best results, do not overmix the meat mixture. Allow the meatloaf to rest before slicing to prevent it from falling apart.

Author: nevaeh-hall
Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Baking
Cuisine: American
Diet: None

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 8g
Sodium: 600mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 25g
Fiber: 2g
Protein: 30g
Cholesterol: 100mg

Keywords: meatloaf, comfort food, easy dinner, Cracker Barrel recipe

Savory Copycat Cracker Barrel Meatloaf You’ll Love to Make