Best Cracker Barrel Meatloaf Ever
This recipe recreates the comforting flavors of Cracker Barrel's famous meatloaf. With a savory aroma, slightly sweet glaze, and perfectly seasoned interior, this meatloaf is guaranteed to become a family favorite. It's surprisingly easy to make and brings homestyle goodness to your dinner table.
Equipment
- Large mixing bowl
- 9x5 inch loaf pan
- Measuring cups
- Measuring spoons
- Cutting board
- Knife
- Small bowl
- whisk or fork
- Oven
Ingredients
- 2 pounds ground beef 80/20 blend
- 1 cup plain bread crumbs
- 1 cup milk
- ½ cup chopped onion
- ½ cup chopped green bell pepper
- 2 large eggs, lightly beaten
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon yellow mustard
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the ground beef, bread crumbs, milk, chopped onion, chopped green bell pepper, beaten eggs, Worcestershire sauce, garlic powder, dried thyme, salt, and pepper.
- Gently mix all the ingredients together using your hands or a large spoon. Be careful not to overmix.
- Lightly grease a 9x5 inch loaf pan.
- Transfer the meat mixture into the prepared loaf pan and gently press it down to create an even surface.
- In a small bowl, whisk together the ketchup, brown sugar, and yellow mustard until well combined to make the glaze.
- Spread half of the glaze evenly over the top of the meatloaf.
- Place the loaf pan in the preheated oven and bake for 60 minutes.
- After 60 minutes, remove the meatloaf from the oven and spread the remaining glaze over the top.
- Return the meatloaf to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
- Once the meatloaf is done, remove it from the oven and let it rest for at least 10 minutes before slicing and serving.
Notes
For a moister meatloaf, use ground beef with a higher fat content (80/20 is ideal) and avoid overmixing. To prevent the meatloaf from falling apart, ensure you use the correct proportions of breadcrumbs and eggs. Store leftover meatloaf in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) wrapped in foil for 15-20 minutes, in the microwave in 30-second intervals, or pan-fry slices in a little oil over medium heat.