This Cracker Barrel Meatloaf is juicy, savory, and just like the homestyle comfort food you remember—simple to make and impossible to resist.
Why You’ll Love This Recipe
- Classic diner flavor in your own kitchen
- Pantry-friendly ingredients: ground beef, breadcrumbs, onion, ketchup, brown sugar
- Feeds a family of 6–8 without fuss
- Hands-on mixing—no fancy gadgets needed
- Ready in under 1 hour 30 minutes (including rest time)
- Sweet-tangy glaze balances savory meat perfectly
- Perfect for leftovers—think meatloaf sandwiches!
- Customizable with herbs or cheese pockets
Ingredients
- 2 pounds ground beef (80/20 for savory juiciness)
- ½ pound ground pork (optional, for extra tenderness)
- 1 cup plain breadcrumbs (or panko if you like a lighter crumb)
- ¼ cup milk (whole or 2% works great)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
- ¼ cup ketchup, plus 2 tablespoons extra for glaze
- 2 tablespoons packed brown sugar (dark for deeper flavor)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried thyme (or swap in oregano)
Directions
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or spray lightly with cooking spray.
- In a large bowl, stir breadcrumbs into milk and let sit 2 minutes till they soften—this keeps the loaf moist.
- Add ground beef, ground pork (if using), onion, garlic, eggs, salt, pepper, thyme, and Worcestershire sauce to the soaked crumbs.
- Gently mix with clean hands (disposable gloves help!) until ingredients just come together—overmixing makes it tough.
- Press the mixture evenly into your prepared pan, smoothing the top with a spatula or the back of a spoon.
- Whisk ketchup and brown sugar in a small bowl until smooth; spread over the meatloaf top for that signature glaze.
- Bake for 55–60 minutes, or until an instant-read thermometer reads 160°F (71°C) in the center—tent with foil if the glaze darkens too quickly.
- Let it rest in the pan for 10 minutes before slicing so juices redistribute—this little pause makes each slice juicy.
Servings & Timing
Makes 6–8 servings
Prep Time: 15 minutes
Cook Time: 60 minutes
Rest Time: 10 minutes
Total Time: 85 minutes
Variations
- Swap half the beef for ground turkey for a lighter loaf.
- Fold in ½ cup shredded cheddar for gooey cheese pockets.
- Stir in finely diced mushrooms and bell peppers for extra veggies.
- Use gluten-free breadcrumbs and almond milk for a GF twist.
- Replace brown sugar with maple syrup for a fall flair.
- Add 1 teaspoon smoked paprika to the glaze for smoky depth.
Storage & Reheating
Store cooled slices in an airtight container in the fridge for up to 4 days. Freeze in single-slice portions for up to 3 months. To reheat, microwave on medium power for 1–2 minutes or warm in a 300°F oven for 10–12 minutes, covered with foil.
FAQs
Q: Can I bake this meatloaf free-form on a baking sheet?
A: Yes! You’ll get crispier edges—just watch the bake time; it may finish a bit faster.
Q: Why did my loaf crumble when slicing?
A: Likely too little binder—be sure you’ve got enough eggs and breadcrumbs evenly mixed.
Q: Can I make it ahead and freeze unbaked?
A: Absolutely—shape it, cover, and freeze. Thaw in the fridge overnight before glazing and baking.
Q: Is dried onion okay to use instead of fresh?
A: It works in a pinch—use 1–2 tablespoons of onion flakes. Fresh gives the best texture though.
Q: How do I know it’s done without a thermometer?
A: Look for a slight dome and firm texture; juices should run clear when poked.
Q: My glaze is too thin—any fixes?
A: Stir in an extra teaspoon of brown sugar, or simmer it on the stove until it thickens.
Q: What sides go best with this meatloaf?
A: Classic mashed potatoes, green beans, coleslaw, or buttered corn complement it wonderfully.
Q: Can I reduce carbs?
A: Swap breadcrumbs for almond flour and use sugar-free ketchup to keep carbs low.
Conclusion
With its sweet-tangy glaze and hearty, savory crumb, this Cracker Barrel Meatloaf hits all the comfort-food notes you crave. Give it a try for dinner this week, then swing back to share your tweaks or check out my creamy mashed potatoes next!
Cracker Barrel Meatloaf
Ingredients
- 2 pounds ground beef (80/20 blend)
- 0.5 pound ground pork optional
- 1 cup breadcrumbs (plain or panko)
- 0.25 cup milk (whole or 2%)
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 2 eggs large, beaten
- 0.25 cup ketchup (plus extra for glaze)
- 2 tablespoons brown sugar (packed)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon dried thyme (or oregano)
Instructions
- Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or grease lightly.
- In a large bowl, mix breadcrumbs with milk and let sit for 2 minutes until softened.
- Add ground beef, ground pork, onion, garlic, beaten eggs, salt, pepper, thyme, and Worcestershire sauce to the bowl. Mix gently until just combined.
- Transfer meat mixture into the prepared loaf pan, pressing lightly to form a uniform loaf.
- Whisk together ketchup and brown sugar in a small bowl until smooth, then spread evenly over the top of the meatloaf.
- Bake for 55–60 minutes, or until the center reaches 160°F (71°C). Tent with foil if glaze darkens too quickly.
- Let meatloaf rest in the pan for 10 minutes before slicing to keep it juicy.
Notes
Nutrition
