cracker barrel meatloaf
(1)
You are going to love this copycat Cracker Barrel meatloaf with onions, green bell pepper, Ritz crackers, and shredded cheddar cheese. This recipe has two small twists that make it even tastier. My husband loves meatloaf. He would love it if I would fix it once or twice a week with garlic mashed potatoes and roasted asparagus or southern green beans. You don’t have to go out to get that terrific Cracker Barrel meatloaf fix. I make two small yet tasty changes from Cracker Barrel’s recipe. I add a little wood-fired garlic powder to the meatloaf mix and a little balsamic vinegar to the glaze.
(1)
yield
8 serving(s)
prep time
15 Min
cook time
1 Hr 10 Min
method
Bake
Ingredients For cracker barrel meatloaf
- FOR THE MEATLOAF
-
1 Tbspolive oil
-
1 mdyellow onion, finely chopped
-
1 mdgreen bell pepper, finely chopped
-
1 tspwood fired garlic powder
-
2 lbground beef (80/20)
-
30Ritz crackers, crushed
-
2 lgeggs, beaten
-
1 1/3 cshredded sharp cheddar cheese
-
1/2 cmilk, whole or 2%
-
1 tspsalt
-
1/2 tspfreshly ground black pepper
- FOR THE GLAZE
-
2/3 cketchup
-
2 tspbalsamic vinegar
-
1 Tbspbrown sugar
-
1 tspyellow mustard
How To Make cracker barrel meatloaf
-
1Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish for easy cleanup.
-
2Heat the olive oil in a large skillet over medium-low heat. Add the onions and bell peppers and cook until soft, stirring several times. Stir in the wood-fired garlic in the last minute of cooking. Remove the skillet from the heat and let it cool.
-
3Combine the ground beef, crushed Ritz crackers, eggs, cheddar cheese, milk, salt, and black pepper in a large bowl. Using your clean hands, gently mix the meatloaf ingredients.
-
4Shape the mixture into a loaf in the prepared dish. Bake for 30 minutes.
-
5Whisk the ketchup, balsamic vinegar, brown sugar, and mustard in a small bowl.
-
6After the meatloaf bakes for 30 minutes, spread the glaze over the meatloaf.
-
7Bake for another 30 minutes or until cooked through. Meatloaf is done when it reaches an internal temperature of 160 degrees.
-
8Cover the meatloaf with an aluminum foil tent and let it rest for 15 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT