Cracker Barrel Meatloaf

            Meatloaf is one of the most comforting foods ever! It used to be considered the meal that contained leftovers from the week. No more of that now. Meatloaf has become a treasured food and one of the most requested meals at restaurants. Rather than spending hard earned money going out to eat meatloaf, I made what I consider is a great copy of a famous one.

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            Meatloaf is one of those recipes that is easily changed for each person. This recipe uses Ritz crackers and some tasty cheese.

Many people have stopped eating meatloaf for one reason or the other. It is too dry, the texture is similar to baby food, and the taste of the different combinations of ingredients does not sit well.

Frequently Asked Questions:

Should I use the loaf pan or a cake pan?

There are huge discussions about which is best. The choice is yours. Some stick to the loaf pans for the shape staying together, others use a hand-shaped loaf and place it in a cake pan.

How can I avoid all the grease?

There is a secret that helps eliminate the grease that collects at the bottom of the pan. I place a few slices of bread under the loaf of meat. The bread acts as a spong and soaks up the grease.

What is the best temperature to bake a meatloaf at?

The best temp, to avoid dryness would be from 325* to 350*. Do not use anything higher than that or your meat will over cook and become dense.

Variations:

            You can add chopped red and green bell peppers into the mix.

            I have put a layer of salsa on the bottom of the loaf pan and then a layer of brown sugar on top of the salsa. This makes a very tasty version.

Tip:

Remove from the oven when the internal temp reaches 155*. Let it sit and rest for 10 to 15 minutes before slicing. The temp will increase as it sits, and the meat will settle so it does not fall apart.

The best meat to use is 80/20, this keeps the meatloaf moist. You can also use a combination of beef, pork and veal. Use equal parts of each.

What ingredients do you need for Restaurant Style Meatloaf

            1 tsp dijon mustard

            ½ cup brown sugar

            ½ cup ketchup

            2 large eggs

            2 pounds ground beef

            1 small onion diced fine

            ¾ cup of milk

            ½ cup cheddar cheese, shredded

            Salt and pepper to taste

            25 Ritz crackers, crushed into crumbs

How to make Restaurant Style Meatloaf

FIRST STEP:

Preheat the oven to 350*

In a mixing bowl, combine the beef, crackers, eggs, onion, milk, cheese and salt and pepper.

a)

b)

c)

d)

Mix well

SECOND STEP:

Form the meat into a loaf shape and place in a loaf pan or on a rack in a 9 x 13 baking pan

In a bowl combine ketchup, brown sugar and mustard and mix well.

a)

b)

THIRD STEP:

Bake for 35 minutes, remove from oven and spread half of the ketchup mix on the top of the loaf

Return the loaf to the oven and bake for an additional 15 minutes.

FOURTH STEP:

Spread the remaining ketchup mix on top and bake for another 10 minutes.

Remove from oven, let sit for 10 minutes

Serve and enjoy!

YUM!

Restaurant Style Meatloaf

Restaurant Style Meatloaf

Yield: 10
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes

Ingredients

  • 1 tsp dijon mustard
  • ½ cup brown sugar
  • ½ cup ketchup
  • 2 large eggs
  • 2 pounds ground beef
  • 1 small onion diced fine
  • ¾ cup of milk
  • ½ cup cheddar cheese, shredded
  • Salt and pepper to taste
  • 25 Ritz crackers, crushed into crumbs

Instructions

FIRST STEP:

Preheat the oven to 350*

In a mixing bowl, combine the beef, crackers, eggs, onion, milk, cheese and salt and pepper. Mix well

SECOND STEP:

Form the meat into a loaf shape and place in a loaf pan or on a rack in a 9 x 13 baking pan

In a bowl combine ketchup, brown sugar and mustard and mix well.

THIRD STEP:

Bake for 35 minutes, remove from oven and spread half of the ketchup mix on the top of the loaf

Return the loaf to the oven and bake for an additional 15 minutes.

FOURTH STEP:

Spread the remaining ketchup mix on top and bake for another 10 minutes.

Remove from oven, let sit for 10 minutes

Serve and enjoy!

Notes

Remove from the oven when the internal temp reaches 155*. Let it sit and rest for 10 to 15 minutes before slicing. The temp will increase as it sits, and the meat will settle so it does not fall apart.

The best meat to use is 80/20, this keeps the meatloaf moist. You can also use a combination of beef, pork and veal. Use equal parts of each.

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 22gSaturated Fat: 12gTrans Fat: 10gSodium: 44mgSugar: 30gProtein: 10g