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Cracker Barrel-Style Meatloaf

A cozy, diner-style meatloaf with a glossy ketchup glaze that's tender, savory, and nostalgic, perfect for any dinner occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Meatloaf Base
  • 1 lb Ground beef (80-85% lean)
  • 2 large Eggs For binding
  • 1/2 cup Milk Adds moisture
  • 1/2 cup Crushed crackers (Ritz or saltines) Crushed very fine for best texture
  • 1 medium Onion, finely minced Sweet onion preferred
  • 1/2 cup Green bell pepper, finely minced Optional but classic
  • 1 tsp Worcestershire sauce
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Smoked paprika
Glaze
  • 1/2 cup Ketchup For both mix and glaze
  • 1-2 Tbsp Brown sugar For glazing
  • 1 tsp Mustard (yellow or Dijon)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Optionally, line a loaf pan with a parchment strip for easy removal.
  2. In a large bowl, whisk the eggs, milk, 2 tablespoons of ketchup, Worcestershire sauce, and the spices.
  3. Stir in the minced onion and green bell pepper.
  4. Add the crushed crackers and let them soak for a minute.
  5. Gently mix in the ground beef until everything is just combined. Avoid overmixing.
Shaping and Glazing
  1. Transfer the mixture to the loaf pan and smooth the top with damp hands.
  2. Mix the glaze ingredients: ketchup, brown sugar, mustard, and Worcestershire sauce. Brush a thin layer on top.
Baking
  1. Bake for 30 minutes, then brush with more glaze.
  2. Continue baking for another 20 to 30 minutes, or until the center reaches 160°F (71°C).
  3. If desired, broil for 1 to 2 minutes for additional caramelization.
Resting and Slicing
  1. Let the meatloaf rest for 10 minutes before slicing to allow juices to settle.

Notes

Handle the mixture gently to avoid a dense loaf. Always let the meatloaf rest before slicing to ensure clean slices. Store leftovers in an airtight container for 3 to 4 days in the fridge or freeze for up to 3 months.