Favorite Meatloaf (Cracker Barrel copycat). September 30, 2026.

Like many families in the 70s and 80s, meatloaf was a part of our regular dinner rotation. And if there were leftovers, then it was meatloaf sandwiches the next day, which were equally delicious. I loved meatloaf then and still do. Not everyone is a meatloaf fan, which is fair when one considers some of the meatloaf recipes out there. Some kind of “softening” ingredient is key in meatloaf, whether it be milk-soaked bread, bread crumbs, eggs, etc. One must also be careful when handling the meat and not overmix it, which will result in a heavy brick of a loaf. The goal is a fluffy, flavorful meatloaf that people will want to eat.

I haven’t eaten at Cracker Barrel because there isn’t one in our area, but some of their notable dishes have inspired the creation of a few copycat recipes that I have seen online. The meatloaf recipe looked promising, and it delivered. It has now become my favorite meatloaf and a staple menu item at our home. Please enjoy the recipe below!

Ingredients

Meatloaf

2 lbs ground beef *I used 80% lean
30 crushed Ritz crackers
2 large eggs, beaten
1/3 cup milk *I used whole milk, original calls for 2%
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups grated cheddar cheese
olive oil
1/2 cup chopped green pepper
1/2 cup chopped onion

Meatloaf Sauce (I double this for extra sauce!)

1/2 cup ketchup
2 tsps. dijon mustard *regular mustard fine
3 tbsps. brown sugar

Instructions

Begin by sautéing the green pepper and onion in 1- 2 tbsp. of olive oil over medium-high heat until soft. Note: This is not in the original recipe, but sautéing them adds more flavor. Let the vegetables cool for a few minutes.
In a bowl mix crushed crackers, milk, eggs, salt, and garlic powder.
In another bowl, add the pepper-and-onion mix to the beef.
Now add the grated cheese and the cracker mixture to the beef.
Gently combine all the ingredients. Don't mix too hard.
Shape the meat mixture into a loaf in an ungreased 7 x 11 or 13 x 9 inch pan.
Bake the meatloaf, uncovered, at 350 degrees for 50 minutes.
While the meatloaf is baking, mix the ketchup, Dijon, and brown sugar.
After the meatloaf has baked for 50 minutes, spoon the sauce on top of the meatloaf.
Continue baking for another 10-15 minutes until the center of the meatloaf is 160 degrees.
Remove from the oven and drain extra grease.
It's ready to serve!