Copycat Cracker Barrel Meatloaf is my DIY version of the restaurant tomato covered classic comfort food meal.
Copycat Cracker Barrel Meatloaf
By Sue Lau | Palatable Pastime
Copycat Cracker Barrel Meatloaf is my recipe of the day. I have been known to jet over to the Cracker Barrel from time to time and grab up a box of meatloaf, macaroni and cheese, a veg, and a piece of that Coca Cola chocolate cake for dessert.
But hey! Even people who enjoy cooking all the time deserve a day off. Or those all too numerous days when my back hurts and I just want to vegetate with a glass of wine and Netflix. That’s carry-out…for the win!
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Copycat Cracker Barrel Meatloaf
So this is based off some I have seen online, with my own personal tweaks. Of course, I always think my own tweaks are better.
This freezes well if you have a small empty nest such as mine. It goes great with mac & cheese or mashed potatoes. I have also enjoyed this with Southern Cabbage Casserole (I promise to post soon!)
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Copycat Cracker Barrel Meatloaf
Copycat Cracker Barrel Meatloaf
Equipment
- Double Meatloaf pan with perforated insert
Ingredients
Meatloaf Mix:
- 1 cup diced onion
- 2 teaspoons minced garlic
- 1 tablespoon olive oil
- 2 pounds ground chuck
- 12 ounce jar roasted red peppers (drained and diced; Trader Joe's brand)
- 4 ounces shredded cheddar cheese
- 3 large eggs
- 3.2 ounces Ritz crackers (crushed into crumbs; that's two small sleeves)
- 1/3 cup milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
Topping:
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1 teaspoon yellow mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon Worcestershire sauce
Instructions
- Preheat oven to 350F.
- Saute the onions and garlic in oil until soft; let cool.
- Mix the onions with remaining ingredients for the meatloaf mix until well combined.
- Let mix rest for 15 minutes.
- Stir together the topping sauce and set aside.
- Place meatloaf mix in a mounded loaf in a double meatloaf pan with perforated insert.
- Bake for 45 minutes, then spread with topping and bake for 40 minutes more or until internal temp is 165F.
- Let meatloaf rest about 15 minutes before slicing.
Notes
Nutrition
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