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Cracker Barrel Copycat Meatloaf

Cracker Barrel copycat meatloaf with a sweet-tangy ketchup glaze baked into the crust for tender, sliceable slices. Mixed with crushed saltines for classic diner texture and baked until juicy throughout.
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Prep Time 1 hour 20 minutes
Cook Time 1 hour 10 minutes
Resting 10 minutes
Total Time 2 hours 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Crushed saltine crackers
  • 1 cup crushed saltine crackers Measure after crushing into fine crumbs.
Ground beef
  • 2 lb ground beef Use 80/20 for best tenderness and moisture.
Eggs
  • 2 eggs
Milk
  • 0.75 cup milk
Onion
  • 1 small onion, finely diced
Green bell pepper
  • 0.5 green bell pepper, finely diced
Salt and pepper
  • 1 tsp salt
  • 0.5 tsp black pepper
Ketchup and glaze
  • 0.75 cup ketchup Use divided amount: 1/4 cup in the loaf and remaining for the glaze.
  • 3 tbsp brown sugar
  • 1 tbsp yellow mustard

Equipment

  • 1 sheet pan

Method
 

Preheat and mix
  1. Preheat oven to 350°F and set out a baking dish or sheet pan for the loaf.
  2. In a large mixing bowl, combine ground beef, crushed saltine crackers, eggs, milk, diced onion, diced green bell pepper, salt, black pepper, and 1/4 cup ketchup until just combined.
Shape and glaze
  1. Shape the mixture into a loaf and place it in the prepared baking dish.
  2. Whisk the remaining ketchup, brown sugar, and yellow mustard, then spread the glaze evenly over the top so it covers the loaf.
Bake and rest
  1. Bake at 350°F for 1 hour to 1 hour 10 minutes, until the internal temperature reaches 160°F and the glaze looks set.
  2. Rest the meatloaf for 10 minutes before slicing so the juices settle and the loaf holds its shape.

Notes

Pro tip: crushed saltines stay pleasantly tender and help the loaf hold together better than breadcrumbs. Refrigerate leftovers in an airtight container up to 4 days; reheat slices in the oven at 325°F until warmed through. Freezing is yes—wrap tightly and freeze up to 2 months, then thaw overnight in the fridge and reheat. For a lower-fat swap, use leaner ground beef (e.g., 90% lean) and consider adding 1–2 tbsp extra milk to keep the texture tender.