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Cracker Barrel Meatloaf Recipe

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This recipe for Cracker Barrel Meatloaf is from Nancy White Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
˝ tablespoon olive oil
˝ cup yellow onion, finely diced
1/2 cup bell pepper, finely diced
2 pounds 80% lean ground beef, see notes for alternative meat suggestion
1 cup crushed Ritz crackers
2 eggs, whisked
1 cup sharp cheddar cheese, shredded
1/2 cup whole milk
1 tsp. salt
1/4 tsp. black pepper

For the Topping:
1/2-3/4 cup ketchup
2 tbsp. brown sugar
1 tsp. yellow mustard
Directions:
Directions:
Preheat oven 350 degrees F.

Sauté the diced peppers and onions in a small pan with the olive oil until softened, about 5 minutes. Set aside and let cool.

Combined the whisked eggs, crushed crackers, onions, bell peppers, cheese, milk, and salt/pepper in a large bowl.

Add ground beef and mix until just combined. Don't overwork the meat, we want tender results.

Form it in a loaf and place it into a loaf pan. Not using a loaf pan can result in the loaf falling apart. It also takes much longer to cook, which causes it to dry out.

Bake for 30 minutes.

Combine the topping ingredients while it bakes and set aside.

Remove the meatloaf and brush on the topping. Bake for an additional 30-40 minutes. (Pull it once it reaches 155 degrees.)
Let it rest for 15 minutes in the loaf pan prior to slicing in. It will increase 8-10 degrees in temperature during this time. Slicing in too early also causes the juices to leak out. Ensure the middle is 160 degrees before you slice it.

 

 

 

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