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

Sue Lau

5 from 1 vote

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Prep Time 25 mins

Cook Time 1 hr 25 mins

Resting time 15 mins

Course Main Dish

Cuisine American

Servings 8

Calories 535 kcal

Equipment

• Double Meatloaf pan with perforated insert

Ingredients

  

1x2x3x

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

The double thickness of pan causes the increase in bake time but the great part is that it also wicks away grease; from the kitchen of palatablepastime.com

Nutrition

Calories: 535kcalCarbohydrates: 30gProtein: 27gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 158mgSodium: 1337mgPotassium: 554mgFiber: 1gSugar: 19gVitamin A: 550IUVitamin C: 22mgCalcium: 202mgIron: 4mg

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