This classic-style meatloaf is inspired by the beloved Cracker Barrel recipe, known for its moist, flavorful interior and irresistibly sticky-sweet glaze. What sets it apart? Ritz crackers in place of breadcrumbs for buttery richness, finely chopped onions and bell pepper for balance, and a bold ketchup-brown sugar topping that caramelizes beautifully. Baked to golden perfection and sliced thick for the table, it’s the ultimate Southern-inspired comfort dish. Serve it warm with savory sides or even tucked between bread slices for the best next-day sandwich ever.
Ingredients: (Serves 6–8)
For the Meatloaf:
- 1½ lbs ground beef (80/20 is ideal)
- ½ lb ground pork (optional, for extra tenderness)
- ¾ cup crushed Ritz crackers (about 20 crackers)
- 1 medium onion, finely diced
- ½ cup finely diced green bell pepper
- 2 large eggs
- ½ cup whole milk
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme or parsley
- 2 tablespoons Worcestershire sauce
For the Glaze:
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon yellow mustard
- ½ teaspoon apple cider vinegar (for brightness)
- Pinch of cayenne (optional, for heat)
Instructions:
- Preheat the Oven:
Heat your oven to 350°F (175°C). Line a loaf pan or a rimmed baking tray with parchment paper or foil for easier cleanup. Lightly grease it if using a loaf pan. - Mix the Meatloaf Ingredients:
In a large bowl, combine crushed Ritz crackers, milk, beaten eggs, and Worcestershire sauce. Let it sit for 2 minutes so the crackers soften. Add in the diced onion, bell pepper, salt, pepper, garlic powder, thyme, and ground meats. Use your hands or a spatula to gently mix until just combined—avoid overmixing, which can make the loaf dense. - Shape the Loaf:
Transfer the meat mixture to your prepared pan or shape it into a freeform loaf on your lined tray. Smooth the top slightly and press together to keep it sturdy. - Prepare the Glaze:
In a small bowl, whisk together ketchup, brown sugar, mustard, vinegar, and cayenne. Set aside a couple tablespoons for finishing. Spread the rest over the top of the raw meatloaf in an even layer. - Bake the Meatloaf:
Place the pan on the center rack of your oven and bake for 55–65 minutes, or until the internal temperature reaches 160°F (71°C). If using a meat thermometer, insert it into the center for accuracy. - Glaze Again for Shine:
About 10 minutes before the meatloaf is done, brush with the reserved glaze and return to the oven to allow it to caramelize. This final layer adds gloss, flavor, and a hint of stickiness. - Rest Before Slicing:
Once baked, remove the meatloaf and let it rest for 10–15 minutes. This ensures the juices redistribute and the slices stay clean.
Serving Suggestions:
Slice and plate with creamy mashed potatoes, steamed green beans, or cornbread stuffing. Leftover meatloaf is also fantastic sliced thin in sandwiches with pickles and mayo, or crumbled into a savory hash the next day.
Make It Yours, My:
- Swap bell pepper for roasted red pepper or sun-dried tomatoes for richness.
- Add a touch of chipotle in the glaze for smoky depth.
- Top with shredded cheddar 5 minutes before it’s done for a melty finish.
Ready to style your serving platter or pair this with a Southern-inspired dessert like banana pudding or peach cobbler? Say the word—I’m already picturing your next nostalgic feast.