CRACKER BARREL MEATLOAF RECIPE

CRACKER BARREL MEATLOAF RECIPE

This Cracker Barrel meatloaf is super flavorful, moist, and everything a meatloaf should be. It’s quick and easy enough to make a delicious weeknight dinner.

This meatloaf from Cracker Barrel is juicy, savory, and everything a meatloaf ought to be. It’s quick and simple enough to cook for a tasty evening dinner, and it slices beautifully. For a quick and delectable evening at home, do this instead of going out to dinner.

Ingredients:

  • Large eggs work best when they are at room temperature.
  • Ritz Crackers: The ideal cracker for this meatloaf is buttery Ritz crackers.
  • Milk: For the finest flavor, I use whole milk.
  • incisive Cheddar Cheese: Feel free to experiment with different varieties.
  • When it comes to onions in meatloaf, I like yellow onions.
  • Bell Pepper: Any color will do, but I prefer to use green bell pepper.
  • Salt and pepper: A fantastic way to round off the seasoning.
  • Ground Beef: You can use a leaner ground beef if you’d like, but I like to use 80/20.

Topping:

  • Ketchup: I usually use brands like Hunt’s or Heinz.
  • You can use either light or dark brown sugar. It tastes better, in my opinion, with dark brown sugar.
  • Yellow Mustard: I usually use ordinary yellow mustard, but you can also use Dijon or stone ground mustard to change up the flavor.
  • Worcestershire Sauce: Cuts through the sweetness and completes the glaze’s flavor.

Make the Meatloaf:

  • Combine the meatloaf ingredients except the ground beef.
  • Add the ground beef and mix.
  • Make the topping: Mix all the topping ingredients.
  • Assemble: Form the meatloaf and bake.
  • Brush the topping and bake again.
  • Slice and serve.
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FROSTING + STORING + PREPARE

How long is this safe to keep in the refrigerator? Store in the refrigerator for 3–4 days.

Is It Possible to Freeze This? Sure, store it for three to four months in an airtight container.

Prepare Ahead Advice: This meatloaf resembles a cracker barrel when baked in advance, then chilled and reheated.

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