Cracker Barrel Meatloaf

What sets Cracker Barrel’s Meatloaf apart, and what we aim to achieve with this recipe, is its perfect balance of moisture, tenderness, and that signature tangy-sweet glaze. Forget dry, crumbly meatloaf; ours will be succulent and flavorful throughout, with a rich, savory depth that keeps you coming back for more. The glaze, a key player in this culinary masterpiece, caramelizes beautifully on top, adding a bright, zesty counterpoint to the savory meat. Get ready to experience a truly outstanding meatloaf that rivals the original, right in your own kitchen.

Nutritional Information

Per serving (approximate values):

• Calories: 480 calories
• Protein: 35g
• Carbohydrates: 28g
• Fat: 25g
• Fiber: 2g
• Sodium: 750mg

Ingredients

• 2 pounds 80/20 ground beef
• 1 cup panko breadcrumbs
• 1/2 cup whole milk
• 2 large eggs, lightly beaten
• 1 small yellow onion, finely diced
• 1/2 green bell pepper, finely diced
• 2 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 1/4 cup ketchup (for meatloaf mixture)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried thyme (optional)
• 1/4 teaspoon dried sage (optional)

• For the Glaze:
• 1/2 cup ketchup
• 1/4 cup light brown sugar, packed
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan or line a baking sheet with parchment paper for a free-form loaf.
2. In a small bowl, combine the panko breadcrumbs and milk. Let it sit for 5-10 minutes to allow the breadcrumbs to soak up the milk, creating a “panade” that will keep the meatloaf incredibly moist.
3. In a large mixing bowl, gently combine the ground beef, soaked breadcrumb mixture, beaten eggs, finely diced onion, finely diced green bell pepper, minced garlic, Worcestershire sauce, 1/4 cup ketchup, salt, black pepper, and optional dried thyme and sage.
4. Using your hands, mix the ingredients just until they are combined. Be careful not to overmix, as this can lead to a tough meatloaf. The mixture should still be somewhat loose.
5. Transfer the meatloaf mixture to the prepared loaf pan, pressing it gently and evenly into the pan, or shape it into a 9×5 inch loaf on the prepared baking sheet.
6. In a separate small bowl, whisk together all the glaze ingredients: 1/2 cup ketchup, brown sugar, Dijon mustard, and apple cider vinegar until smooth.
7. Bake the meatloaf in the preheated oven for 45 minutes.
8. After 45 minutes, carefully remove the meatloaf from the oven. Evenly spread about half of the prepared glaze over the top of the meatloaf.
9. Return the meatloaf to the oven and continue baking for another 20-30 minutes, or until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer inserted into the thickest part of the loaf.
10. If desired, you can apply the remaining glaze during the last 10-15 minutes of baking for an extra thick, caramelized layer.
11. Once the meatloaf reaches the correct internal temperature, remove it from the oven.
12. This step is crucial for a moist meatloaf: tent the loaf pan or baking sheet loosely with aluminum foil and let the meatloaf rest for at least 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring a tender and juicy result.
13. Slice the meatloaf into thick pieces and serve warm with your favorite Southern comfort sides.
    

    Cooking Tips and Variations

    Achieving the perfect meatloaf is all about attention to detail. First and foremost, resist the urge to overmix the meatloaf ingredients. Gentle handling is key to a tender, not tough, result. Use your hands to combine everything just until it’s incorporated. The 80/20 ground beef ratio is ideal; it provides enough fat for flavor and moisture without making the meatloaf overly greasy. If you find your mixture a little too wet, a tablespoon or two of extra breadcrumbs can help absorb excess moisture. Conversely, if it seems too dry, a splash more milk can fix it. Don’t skip the panade (milk-soaked breadcrumbs) as it’s a secret weapon for unparalleled moisture.

    For draining fat, if you’re using a standard loaf pan, you can place a few wadded-up balls of aluminum foil at the bottom before adding the meat mixture to elevate it slightly, allowing fat to collect underneath. Alternatively, baking on a rack set inside a baking sheet works wonderfully for drainage. Always use a meat thermometer; it’s the only way to ensure your meatloaf is cooked safely to 160°F (71°C) without overcooking and drying it out. The resting period is non-negotiable; it allows the juices to settle, making every slice moist and flavorful. Tent it loosely with foil to keep it warm.

    Variations:

    • Cheese-Stuffed Meatloaf: For a delightful surprise, create a channel down the center of your loaf before baking and fill it with shredded cheddar, mozzarella, or a blend of cheeses. The melted cheese will create a gooey, delicious center.
    • Smoky Flavor: Add 1/2 teaspoon of smoked paprika to the meat mixture or a dash of liquid smoke (1/2 teaspoon) for a hint of barbecue-like smokiness.
    • Spicy Kick: If you love a little heat, finely dice a jalapeño (remove seeds for less heat) and add it to the meat mixture. A pinch of cayenne pepper in the glaze can also add a pleasant warmth.
    • Vegetable Boost: Enhance the nutritional value and moisture by finely grating carrots, zucchini, or mushrooms into the meat mixture. Ensure you squeeze out any excess liquid from the vegetables before adding them.
    • Herb Garden: Experiment with different fresh herbs. Fresh parsley, rosemary, or sage, finely chopped, can elevate the flavor profile.
    • Meatloaf Muffins: For individual portions and faster cooking, press the meatloaf mixture into a greased muffin tin. Reduce baking time to 25-35 minutes, glazing halfway through. These are perfect for meal prepping.
    • Glaze Options: While our glaze is a classic, you can customize it. Add a dash of sriracha for heat, a spoonful of apricot jam for extra fruitiness, or a splash of bourbon for a sophisticated twist.

    Storage and Reheating

    Proper storage and reheating are key to enjoying your delicious Cracker Barrel Meatloaf for days to come. Once the meatloaf has cooled completely, transfer any leftovers to an airtight container. It will keep well in the refrigerator for 3-4 days. For longer storage, meatloaf freezes exceptionally well. You can freeze the entire cooked loaf or individual slices. Wrap individual slices tightly in plastic wrap, then aluminum foil, and place them in a freezer-safe bag or container. Cooked meatloaf can be frozen for up to 3 months.

    To reheat, if starting from the refrigerator, slice the meatloaf and place it on a microwave-safe plate. Cover it with a damp paper towel to help retain moisture and microwave on medium power in 60-second intervals until heated through. Alternatively, you can reheat slices in a preheated oven at 300°F (150°C) for 15-20 minutes, covering loosely with foil to prevent drying. If reheating from frozen, it’s best to thaw the meatloaf in the refrigerator overnight first. Once thawed, follow the same reheating instructions as for refrigerated meatloaf. For a whole frozen loaf, you can reheat it, covered, in a 325°F (160°C) oven for about 1 hour, or until heated through, then uncover for the last 15 minutes to crisp the top if desired. Avoid over-reheating, as this can dry out the meatloaf.

    Frequently Asked Questions

     

    What kind of ground beef is best for meatloaf?

    For the best balance of flavor and moisture, an 80/20 ground beef (80% lean, 20% fat) is highly recommended. The fat content contributes significantly to the juiciness and taste of the meatloaf. Leaner ground beef can result in a drier meatloaf, while a higher fat content might make it too greasy.

     

    Why is my meatloaf tough or dry?

    A tough meatloaf is almost always due to overmixing the ingredients. When you overmix, the protein strands in the meat become dense and tightly bound, resulting in a firm, chewy texture. A dry meatloaf can be caused by using too lean of ground beef, not enough binder (like breadcrumbs and milk), or overcooking. Always mix gently and use a meat thermometer to ensure it’s cooked to the correct internal temperature of 160°F (71°C) without going over.

     

    Can I prepare the meatloaf mixture ahead of time?

    Yes, you can definitely prepare the meatloaf mixture ahead of time! You can mix all the ingredients, form the loaf, and then cover it tightly with plastic wrap and refrigerate it for up to 24 hours before baking. This can even help the flavors meld together further, potentially enhancing the taste. Just be sure to bring it closer to room temperature for about 30 minutes before baking to ensure even cooking.

     

    How can I make a quick gravy from the pan drippings?

    After removing the meatloaf, carefully pour off any excess fat from the pan, leaving behind the flavorful drippings. Place the pan over medium heat on the stovetop. Whisk in 1-2 tablespoons of flour or cornstarch, cooking for 1-2 minutes to create a roux. Gradually whisk in 1-2 cups of beef broth or water, stirring constantly to prevent lumps. Bring to a simmer, scraping up any browned bits from the bottom of the pan, and cook until the gravy thickens to your desired consistency. Season with salt and pepper to taste, and a dash of Worcestershire sauce if desired.