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Cracker Barrel Meatloaf

A traditional and comforting meatloaf infused with savory beef, buttery Ritz crackers, and a sweet-tangy glaze, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds ground beef (80/20) Opt for freshly butchered cuts for enhanced flavor and fat content.
  • 1 sleeve Ritz crackers, crushed (about 33 crackers)
  • 1 small onion, finely diced
  • 1/2 cup whole milk Choose organic for a rich, creamy texture.
  • 2 large eggs, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon mustard powder
Glaze Ingredients
  • 1/2 cup ketchup
  • 1/4 cup brown sugar, packed Can be substituted with coconut sugar for lower glycemic index.
  • 1 tablespoon yellow mustard

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a rimmed baking sheet with aluminum foil and spray it with nonstick cooking spray to prevent sticking.
  3. In a large mixing bowl, stir together the crushed Ritz crackers, diced onion, milk, beaten eggs, salt, black pepper, garlic powder, onion powder, and mustard powder. Let it sit for 2 minutes, allowing the crackers to absorb the liquid.
  4. Delicately fold in the ground beef, mixing just until combined to keep it tender.
Cooking
  1. Transfer the mixture to the prepared baking sheet, shaping it into a classic loaf shape.
  2. In a small mixing bowl, whisk together glaze ingredients (ketchup, brown sugar, and yellow mustard) until smooth and well combined.
  3. Spread half of the glaze evenly over the meatloaf, ensuring it’s well-coated.
  4. Bake for 45 minutes, then apply the remaining glaze. Continue baking for an additional 15-20 minutes, or until the internal temperature reaches 160°F (70°C).
  5. Let the meatloaf rest for 10 minutes before slicing.

Notes

For a healthier option, swap whole milk for unsweetened almond milk or incorporate finely chopped spinach. Storage: It can be frozen for up to 3 months. Leftovers can be stored in the refrigerator for up to 3-4 days.