✔ Updated · Ritz vs. saltines compared, air fryer and mini loaves, a fix-it table and nutrition
My copycat Cracker Barrel meatloaf recipe gets its soft, tender slices from crushed Ritz crackers, sharp cheddar, onion and a little green bell pepper mixed into 2 pounds of ground beef, then a sweet ketchup, brown sugar and yellow mustard glaze baked on top.
At a glance
The one tip that matters: Glaze the meatloaf partway through baking, not at the start, and pull it out when the center hits 160°F. The glaze turns sticky instead of burning and the loaf stays juicy.
The recipe card has been corrected after reader feedback: it now matches the method exactly, with 1 teaspoon of salt, 1/4 teaspoon of pepper and 1½ sleeves (about 5 oz) of Ritz crackers. Bake it until the center reaches 160°F, and see the ideas below for classic Cracker Barrel-style sides.
Why You'll Love This Meatloaf
- Soft, tender slices, thanks to buttery crushed Ritz crackers and milk instead of dry breadcrumbs.
- Cheesy in every bite, with sharp cheddar mixed right into the meat.
- A sweet, tangy glaze of ketchup, brown sugar and yellow mustard that bakes on sticky and glossy.
- Easy to make ahead, and the leftovers make great meatloaf sandwiches.
What Makes Cracker Barrel-Style Meatloaf Different?
Most meatloaf recipes use breadcrumbs as the binder. The copycat Cracker Barrel style uses crushed Ritz crackers instead, which give the meatloaf a soft, almost buttery texture. Shredded sharp cheddar is mixed right into the meat, and finely diced onion and green bell pepper add moisture and a little sweetness.
The glaze is simple and sweet: ketchup, brown sugar and yellow mustard, with an optional splash of Worcestershire sauce. Spreading it on partway through baking keeps it glossy and sticky without burning.
Ingredient Notes
- Ground beef: 80/20 or 85/15 gives the juiciest result. You can swap in half ground pork for a richer loaf.
- Ritz crackers: 1½ sleeves, about 5 oz. Crush them finely in a zip-top bag with a rolling pin or pulse them in a food processor.
- Sharp cheddar: 4 oz, shredded from a block. It melts more smoothly than pre-shredded cheese.
- Onion and green bell pepper: finely diced. The pepper is optional but traditional in this style.
- Eggs and milk: 3 eggs and 1/2 cup of milk bind the loaf and keep it moist.
- Salt and pepper: 1 teaspoon of salt and 1/4 teaspoon of black pepper. The crackers and cheese already add salt.
- Glaze: 1/2 cup ketchup, 2 tablespoons brown sugar and 2 tablespoons yellow mustard, plus 1 teaspoon Worcestershire sauce if you like.
Ritz, Saltines or Breadcrumbs?
Cracker Barrel doesn't publish its recipe, and copycats split between Ritz crackers and saltines. I've made it both ways for my family, and here's the honest difference.
| Binder (for 2 lb beef) | Amount | Texture and flavor | My take |
|---|---|---|---|
| Ritz crackers | 1 1/2 sleeves (about 5 oz) | Soft, tender, slightly buttery and rich | My pick and the recipe as written |
| Saltines | About 1 1/2 cups crushed (1 sleeve) | A little firmer and more savory, less rich | Closest to an old-fashioned diner loaf. Cut the salt to 1/2 teaspoon |
| Dry breadcrumbs | About 1 cup | Denser, more classic meatloaf | Fine in a pinch; add 2 tablespoons more milk |
| Quick oats | 3/4 cup | Very moist, slightly softer slices | A good gluten-free option with certified oats |
Whichever you use, crush it fine and let it soak in the eggs and milk for a few minutes before the beef goes in. That soak is what keeps the slices moist.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use 80/20 or 85/15 ground beef. Very lean beef makes a dry, crumbly meatloaf. A little fat keeps it juicy; just pour off what collects in the pan before glazing.
- Crush the crackers finely. Fine crumbs soak up the milk and egg evenly. 1½ sleeves of Ritz crackers is about 5 oz, or roughly 1¾ cups of crumbs. I crush mine in a zip-top bag with a rolling pin; it's oddly satisfying.
- Let the crackers soak first. Stir the crackers into the eggs and milk and wait 2 to 3 minutes before adding the beef. Softened crumbs hold moisture in the loaf.
- Dice the vegetables small. Finely diced onion and green pepper melt into the meatloaf. Big chunks can make the slices fall apart.
- Don't overmix. Mix with your hands only until the beef and crumb mixture are evenly combined. Overworked meat bakes up tight and dense. I take my rings off for this job, because hands really are the best tool.
- Glaze later, check the temperature. Add the glaze after 40 minutes so the sugar doesn't burn, and use an instant-read thermometer: ground beef is safe at 160°F in the center.
- Rest before slicing. Ten minutes in the pan lets the juices settle so the slices hold together.
Cracker Barrel Meatloaf (Copycat Recipe)
8
servings15
minutes1
hour15
minutes495
kcal1
hour40
minutesA copycat Cracker Barrel meatloaf: ground beef mixed with crushed Ritz crackers, sharp cheddar, onion, green bell pepper, eggs and milk, baked in a loaf pan and finished with a sweet ketchup, brown sugar and yellow mustard glaze. Bake until the center reaches 160°F.
Ingredients
- For the Meatloaf
2 lb ground beef (80/20 or 85/15)
1½ sleeves Ritz crackers (about 5 oz), finely crushed
4 oz sharp cheddar cheese, shredded
1 small yellow onion, finely diced
1/2 cup green bell pepper, finely diced (optional)
3 large eggs
1/2 cup whole milk
1 teaspoon salt
1/4 teaspoon black pepper
- For the Glaze
1/2 cup ketchup
2 tablespoons light brown sugar, packed
2 tablespoons yellow mustard
1 teaspoon Worcestershire sauce (optional)
Directions
- Mix the Meatloaf
- Heat the oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang so the meatloaf is easy to lift out.
- In a small bowl, stir together the ketchup, brown sugar, yellow mustard and Worcestershire sauce until smooth. Set the glaze aside.
- In a large bowl, beat the eggs, then add the crushed Ritz crackers, milk, shredded cheddar, onion, bell pepper, 1 teaspoon salt and 1/4 teaspoon pepper. Stir and let it sit for 2 to 3 minutes so the crackers soften.
- Add the ground beef and mix gently with your hands just until everything is evenly combined. Stop as soon as no streaks of cracker mixture remain; overmixing makes a dense meatloaf.
- Bake and Glaze
- Press the mixture evenly into the lined loaf pan and smooth the top. Bake for 40 minutes.
- Carefully pour off any fat in the pan. Spread the glaze evenly over the top of the meatloaf.
- Return the meatloaf to the oven and bake for 25 to 35 minutes more, until the glaze is sticky and an instant-read thermometer in the center of the loaf reads 160°F.
- Let the meatloaf rest in the pan for 10 minutes, then lift it out with the parchment, slice and serve.
Notes
- Saltines work too: use about 1 1/2 cups crushed and cut the salt to 1/2 teaspoon.
- Glaze after 40 minutes so the sugar doesn’t burn, and bake to 160°F in the center.
- Make ahead: refrigerate the shaped loaf up to 24 hours and add 10 to 15 minutes to the bake.
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Air Fryer and Mini Meatloaf Options
- Air fryer: shape the mixture into two small loaves, about 2 inches tall, that fit your basket without touching. Air fry at 350°F for 25 minutes, spread on the glaze and cook 8 to 10 minutes more, until the centers read 160°F.
- Mini meatloaves: press the mixture into a greased 12-cup muffin tin, bake at 350°F for 20 minutes, glaze and bake 8 to 10 minutes more, to 160°F. Kids love having their own little loaf.
- Sheet pan loaf: shape a free-form loaf on a foil-lined sheet pan. More surface means more sticky glaze, and it cooks about 10 minutes faster than in a loaf pan.
Meatloaf Troubleshooting
| Problem | Why it happens | The fix |
|---|---|---|
| Falls apart when sliced | Not rested, or vegetables cut too big | Rest 10 minutes before slicing, and dice the onion and pepper fine |
| Dry and crumbly | Very lean beef or overbaked | Use 80/20 or 85/15 beef and pull it at 160°F |
| Dense and tough | Overmixed | Mix with your hands only until combined |
| Sitting in grease | Fat renders out of the beef | Pour off the fat before glazing, or bake on a sheet pan so it drains away |
| Glaze burnt | Glaze went on too early | Add it after 40 minutes, and tent with foil if your oven runs hot |
| Raw in the middle | Loaf too thick or oven too cool | Check with a thermometer; give it 10 more minutes and test again |
Nutrition (Estimate)
Per slice, one-eighth of the loaf, made as written with 80/20 beef and the glaze. Estimates from the ingredients.
| Per slice | Amount |
|---|---|
| Calories | About 495 |
| Protein | About 26 g |
| Fat | About 34 g |
| Carbohydrates | About 20 g |
With 90/10 beef it drops to roughly 430 calories a slice. When we eat at our local Cracker Barrel off I-40, the meatloaf comes with two country sides, and that's exactly how I serve this one at home.
What to Serve With Cracker Barrel Meatloaf
Serve it the way the restaurant-style plate comes together, with two or three homestyle sides. For more ideas, see these meatloaf sides or browse more Cracker Barrel copycat recipes.
- Creamy mashed potatoes
- Cracker Barrel-style mac and cheese
- Southern green beans
- Glazed baby carrots
- Hashbrown casserole
- Buttermilk biscuits
Storing, Freezing and Reheating Meatloaf
- Fridge: cool the meatloaf, refrigerate it within 2 hours and keep it in an airtight container for 3 to 4 days.
- Freeze baked: wrap cooled slices individually and freeze for up to 3 months. Thaw overnight in the fridge.
- Freeze unbaked: shape the loaf in a foil-lined pan, freeze until firm, then wrap well for up to 3 months. Thaw in the fridge before baking and glaze as usual.
- Reheat: warm slices covered at 325°F with a splash of water, or in the microwave, until they reach 165°F in the center.
- Leftovers: cold or warm slices make great meatloaf sandwiches on toasted bread with a little extra glaze.
Frequently Asked Questions
What is in Cracker Barrel meatloaf?
Copycat versions use ground beef, crushed Ritz crackers, shredded cheddar cheese, onion, green bell pepper, eggs, milk, salt and pepper, topped with a sweet ketchup glaze. The restaurant doesn't publish its recipe, so this is a copycat version built on those flavors.
How much salt and pepper go in this meatloaf?
Use 1 teaspoon of salt and 1/4 teaspoon of black pepper for 2 pounds of ground beef. An earlier version of the recipe card listed tablespoons by mistake; teaspoons are correct and match the method.
What temperature should meatloaf be cooked to?
Bake ground beef meatloaf until an instant-read thermometer in the center reads 160°F. At 350°F, a 2-pound loaf in a 9×5-inch pan usually takes 65 to 75 minutes in total, but ovens vary, so check the temperature rather than relying on time alone.
Yes. Use about 1 cup of dry breadcrumbs or 1½ cups of crushed saltines in place of the Ritz crackers. Ritz crackers add a buttery flavor and slightly more richness, so the meatloaf will taste a little plainer with breadcrumbs.
How many calories are in this meatloaf?
This copycat meatloaf has about 495 calories per serving when it's cut into 8 slices, including the glaze. Using 90/10 ground beef brings it down to roughly 430 calories per slice.
Can I make Cracker Barrel meatloaf ahead of time?
Yes. Shape the meatloaf in the pan, cover and refrigerate it for up to 24 hours, then add 10 to 15 minutes to the baking time. You can also freeze the unbaked loaf for up to 3 months and thaw it in the fridge overnight before baking.
Does Cracker Barrel use Ritz crackers or saltines in its meatloaf?
Cracker Barrel doesn't share its recipe, and copycat versions use both. Ritz crackers give a softer, slightly buttery loaf, which is the version I make; saltines give a firmer, more savory one. Both work in this recipe.
Can I make Cracker Barrel meatloaf in the air fryer?
Yes. Shape two small loaves, air fry at 350°F for 25 minutes, add the glaze and cook 8 to 10 minutes more, until the center reaches 160°F.
Why does my meatloaf fall apart?
Usually it was sliced too soon or the onion and pepper were cut too big. Let it rest for 10 minutes after baking, dice the vegetables finely and make sure the cracker crumbs soak in the egg and milk before you add the beef.
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I always mix together brown sugar and ketchup to top my meatloaf too.
Trying this today. Looks so yummy.
I have never had Cracker Barrel meatloaf, but it sounds delicious.
yum
This looks so good! It’s going on my list of recipes to try. 🙂
love meatloaf
I will try this one !! We love meatloaf !!
This recipe explains everything I’ve done wrong in the past. Giving it a try!
Thanks sounds amazing i will be making this yummy
Brown sugar and ketchup on meatloaf is awesome! This looks delicious.
Can’t wait to try! HAPPY NEW YEAR!
Sounds delicious!I love meatloaf!
Looks tasty. Can I use ritz crackers in this meatloaf?
This sounds like an interesting twist on “traditional” meatloaf. I’ll have to give it a try.
love meatloaf w/lot’s of ketchup!
My father in law made this for us one night and it was so good. Thought I would try and make it and yes it was still so good when I made it. Love this recipe.
That looks so good.
This looks juicy and delicious. I love the idea of adding shredded cheese to it.
awesome stuff
Am trying it tomorrow
Sounds good. What type of mustard???
It’s yellow mustard, Louise, the classic kind for the ketchup and brown sugar glaze. We’ve flagged the card so it says that clearly.
Looks delicious! Thanks for sharing!
My hubby would love this, he loves everything that includes meat 😛 I’m also trying to switch to a healthier lifestyle and started to make healthy recipes like yours.
This looks tasty
I love the suggestion of adding carrot and celery.
Just like my mothers recipe other than the Ritz crackers. I bet this makes it special.
Looks yummy!😋 Can’t wait to try it out for my Family!:) I give this 4 stars for looking and sounding soo yummy!!
Hi there, love this recipe but it doesn’t tell me how much mustard is needed to make the sauce
This was very delicious and moist. Used ground round beef and followed directions as written except for the green peppers. Me and my grandson are not fans. It was delicious without them.
This is my go to recipe! My grandkids absolutely love this and request it every time they stay with me. I prefer to bake on a cookie sheet (lined with foil) instead of a loaf pan. The meat doesn’t steam in the juices and gives it a nice crust.
AMAZING! Making it for the 2nd time tonight, it’s in the oven now and smells so wonderful. My husband told me to never lose this recipe, it’s his favorite! Even better than Craker Barrel’s meatloaf! Thank you so much!!
1 tbsp of salt for 1 kg of meat! Won’t it be too salty?
You’re right to question it, Diane! The card says 1 tablespoon, but the method text says 1 teaspoon, and 1 teaspoon is the right amount for 2 lb of beef. I’ve flagged the card so it gets corrected.
The tips mentioned diced tomatoes but I don’t see them in the recipe.
Good catch, Jan! The diced tomatoes in the tips aren’t part of this recipe, so you can leave them out, or drain them really well first if you’d like to add them for extra moisture. I’ve flagged the tip so it gets fixed.
What’s the measurement in pounds or grams for 1 1/2 crushed bag of ritz cracker? That could vary so widely. Thank you!
Good question! The card says “bag,” but it means 1 1/2 sleeves of Ritz crackers, which is about 5 oz (roughly 145 g) crushed. We’ve flagged the card so the amount is clearer.