Easy, Homemade Cracker Barrel Meatloaf (Copycat Recipe)

There is nothing quite like a slice of classic, homestyle meatloaf to make you feel all warm and fuzzy inside.

I’ve loved Cracker Barrel meatloaf for as long as I can remember. Growing up, a trip to Cracker Barrel was a special treat, and nine times out of ten, I’d order their meatloaf plate with a side of mashed potatoes and green beans. It was the ultimate comfort food. The flavor was so familiar and satisfying, it felt like a hug on a plate. For years, I tried to recreate that specific taste at home, getting close but never quite nailing it.

Then one Sunday afternoon, while I was getting my ingredients together for yet another attempt, I had a little inspiration. My husband, bless his heart, had just come back from the store with some smoked Gouda for his sandwiches. The smoky, creamy smell of that cheese got my wheels turning. I wondered, what if I added some of that rich, smoky flavor right into the meatloaf itself? It felt a little daring, but the best recipes often come from a little bit of creative spark.

So, I shredded up a good bit of that Gouda and mixed it right in with the ground beef and crackers. I also decided to give the classic glaze a little something extra, a splash of good Kentucky bourbon. The result was pure magic, y’all. It was everything I loved about the original Cracker Barrel meatloaf, but with a deeper, richer, smokier flavor that made it feel truly special and homemade. It’s been my go-to recipe ever since, and the one my family requests most often.

Why This Cracker Barrel Meatloaf Recipe Works

The original Cracker Barrel meatloaf is an American classic for a reason. It captures that perfect nostalgic feeling of a home-cooked meal. The restaurant chain itself is built on that idea of Southern hospitality and comfort food, and their meatloaf is the star of the menu. It’s consistently moist, flavorful, and topped with that signature sweet and tangy glaze that everyone loves. The combination of simple, wholesome ingredients like ground beef, onions, peppers, and buttery crackers creates a foundation that’s hard to beat.

So, what makes my version so special? It all comes down to building on that already fantastic foundation. Instead of just copying the recipe, I decided to elevate it with a few simple additions that create a truly unforgettable flavor. The secret is twofold. First, I mix shredded smoked Gouda cheese directly into the meat mixture. This isn’t just any cheese. Smoked Gouda melts beautifully, keeping the meatloaf incredibly moist while infusing every single bite with a subtle, savory smokiness that complements the beef perfectly.

The second part of the magic is in the glaze. While the classic ketchup and brown sugar glaze is delicious, I add a splash of bourbon to mine. The bourbon cooks down, leaving behind a rich, slightly caramelized flavor with notes of vanilla and oak that deepen the sweetness of the brown sugar. It creates a glaze that’s more complex and grown-up, without being overpowering. Together, the smoky cheese inside and the rich bourbon glaze on top turn a beloved copycat Cracker Barrel meatloaf recipe into a showstopper that will have everyone asking for your secret.

Ingredients for Cracker Barrel Meatloaf

The beauty of a good meatloaf is in its simplicity. We’re using wholesome, easy-to-find ingredients to create something truly spectacular. Here’s what you’ll need to have on hand.

For the Meatloaf:

• Ground Beef: 2 lbs of 80/20 ground chuck. The 20% fat content is crucial here, darlin’. It ensures the meatloaf stays juicy and flavorful as it cooks. Using a leaner beef can result in a dry, crumbly texture, and nobody wants that.
• Shredded Sharp Cheddar Cheese: 1 cup. While Cracker Barrel uses cheddar, we’re going to elevate it.
• Shredded Smoked Gouda Cheese: 1 cup. This is my secret weapon! The smoked Gouda is what gives this meatloaf its signature twist. It melts into the meat, adding a creamy texture and a wonderful smoky depth that makes it taste like it’s been slow-cooking all day.
• Ritz Crackers: 1 sleeve (about 30 crackers), crushed. These buttery crackers are the classic binder. They add a richer flavor than plain breadcrumbs and help keep the meatloaf tender.
• Yellow Onion: 1 medium, finely diced.
• Green Bell Pepper: 1 small, finely diced. The fine dice is important so you get flavor in every bite without big, crunchy chunks.
• Large Eggs: 2, lightly beaten. These act as the primary binder, holding everything together.
• Milk: 1/2 cup whole milk. The milk adds moisture, contributing to that tender, melt-in-your-mouth texture.
• Worcestershire Sauce: 1 tablespoon. For that savory, umami kick.
• Salt: 1 teaspoon.
• Black Pepper: 1/2 teaspoon, freshly ground if possible.

For the Bourbon Glaze:

• Ketchup: 1 cup. The classic base for any good meatloaf glaze.
• Light Brown Sugar: 1/2 cup, packed. This provides that signature sweetness and helps the glaze caramelize.
• Bourbon: 2 tablespoons. Another key part of my special twist! You don’t need a top-shelf bottle, just a good, solid Kentucky bourbon you enjoy. It adds a wonderful warmth and complexity.
• Apple Cider Vinegar: 1 tablespoon. This cuts through the sweetness and adds a lovely tang.

Step-by-Step Instructions For Making Cracker Barrel Meatloaf

Alright, let’s get our hands dirty and make some magic happen in the kitchen. Follow these simple steps, and you’ll have a perfect meatloaf every time. Don’t rush the process, honey. Good food takes a little bit of love.

1. Preheat and Prepare: First things first, get that oven preheating to 350°F (175°C). While it’s warming up, grab a large baking sheet and line it with aluminum foil or parchment paper. This will make cleanup an absolute breeze later on.
2. Sauté the Veggies: This step is a game-changer! Instead of putting raw onion and pepper in the meatloaf, we’re going to sauté them first. Heat a little olive oil or butter in a skillet over medium heat. Add your finely diced onion and green bell pepper and cook them until they’re soft and fragrant, about 5-7 minutes. This brings out their sweetness and ensures you don’t have any crunchy bits in your finished meatloaf. Let them cool down for a few minutes before moving on.
3. Mix the Meatloaf: In a large mixing bowl, combine the 2 lbs of ground beef, 1 cup of shredded sharp cheddar, and my secret ingredient, the 1 cup of shredded smoked Gouda. Add the crushed Ritz crackers, the cooled sautéed vegetables, the 2 beaten eggs, 1/2 cup of milk, 1 tablespoon of Worcestershire sauce, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
4. Don’t Overmix: Now, using your hands (the best tools in the kitchen!), gently mix all the ingredients until they are just combined. This is the most common mistake people make! If you overwork the meat, your meatloaf will be tough and dense. Mix it just enough so everything is evenly distributed.
5. Form the Loaf: Transfer the meat mixture onto your prepared baking sheet. Gently shape it into a freeform loaf, about 9 inches long and 5 inches wide. Don’t pack it too tightly. A freeform loaf allows the heat to circulate all around, giving you a nice crust on all sides.
6. Prepare the Glaze: In a small bowl, whisk together the 1 cup of ketchup, 1/2 cup of brown sugar, 2 tablespoons of bourbon, and 1 tablespoon of apple cider vinegar until smooth.
7. Glaze and Bake: Spoon about half of this glorious glaze over the top and sides of your meatloaf. Place it in the preheated oven and bake for 45 minutes. After 45 minutes, carefully remove it from the oven and spread the remaining glaze over the top. Pop it back in the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F on a meat thermometer. The glaze should be bubbly and beautifully caramelized.
8. Let It Rest: This is just as important as the cooking! Let your beautiful Cracker Barrel meatloaf rest on the baking sheet for at least 10 minutes before slicing. This allows the juices to redistribute throughout the loaf, ensuring every slice is moist and flavorful.

How To Serve Cracker Barrel Meatloaf

Serving up this Cracker Barrel meatloaf is all about leaning into that cozy, comfort food feeling. You want sides that complement the rich, savory flavor of the meat and the sweet tang of that bourbon glaze. This isn’t the time for a light little side salad, honey. We’re going for a full-on, satisfying Southern supper.

My absolute favorite way to serve it is the classic way, just like you’d get at the restaurant, but better. A thick, hearty slice of meatloaf right next to a generous scoop of creamy mashed potatoes is a match made in heaven. The potatoes are just perfect for sopping up any extra glaze or juices on the plate. Here are a few of my go-to pairings to make it a meal to remember:

• Creamy Mashed Potatoes: This is non-negotiable in my house. Use plenty of butter and a splash of heavy cream to make them extra rich. A little gravy on the side never hurt anybody, either.
• Southern-Style Green Beans: Not just steamed, but slow-simmered with a little bacon or ham hock until they are meltingly tender. They provide a wonderful savory balance to the sweet glaze on the meatloaf.
• Macaroni and Cheese: A baked macaroni and cheese with a crunchy breadcrumb topping is the ultimate comfort side dish. The cheesy goodness plays so well with the smoky Gouda inside the meatloaf.
• Fried Okra or Fried Green Tomatoes: If you want to add a little crunch and a true taste of the South, either of these is a fantastic choice. The crispy coating and tangy flavor are a wonderful contrast.
• Fluffy Dinner Rolls or Cornbread: You’ll need something to make sure not a single drop of that delicious glaze goes to waste. Warm, buttery rolls or a slice of skillet cornbread are perfect for the job.

When you plate it all up, don’t be shy. A generous slice of the meatloaf is the star. Then, nestle those delicious sides all around it. A little sprig of fresh parsley on top can add a nice touch of color and make the plate look extra special for your family or guests.

How To Store & Reuse Cracker Barrel Meatloaf Leftovers

If you happen to have any of this delicious meatloaf left over, consider yourself lucky! In my opinion, leftover meatloaf is one of life’s simple pleasures, and it’s just as good, if not better, the next day. Storing it properly is key to making sure it stays fresh and flavorful for you to enjoy again.

The best way to store it is to let the meatloaf cool down completely first. Then, you can either wrap the entire remaining loaf tightly in plastic wrap or aluminum foil, or you can slice it up and store the individual slices. I prefer slicing it first because it makes reheating so much quicker and easier. Place the slices in an airtight container, and they’ll keep beautifully in the refrigerator for up to 4 days.

• Reheating Slices: The best way to reheat a slice of meatloaf without drying it out is in a skillet. Add a little butter or oil to a nonstick skillet over medium heat. Place the slice in the pan and heat it for 2-3 minutes per side, until it’s warmed through and has a nice little crust on the outside. You can also reheat it in the microwave, but I recommend covering it with a damp paper towel to help it stay moist.
• The Ultimate Meatloaf Sandwich: This is my husband’s favorite way to eat leftovers. Take a thick slice of cold meatloaf and place it between two slices of good, sturdy white bread. Add a little mayonnaise, maybe a slice of cheddar cheese, and some lettuce. It is simple, hearty, and absolutely delicious.
• Crumbled for Other Dishes: You can also crumble up the cold meatloaf and use it almost like you would ground beef. It’s fantastic in a quick pasta sauce, sprinkled over a baked potato with some cheese, or used as a filling for stuffed bell peppers. The flavor is already so developed, it makes for a super quick and tasty meal.

You can also freeze the meatloaf for longer storage. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep in the freezer for up to 3 months. Just thaw them in the refrigerator overnight before reheating.

Substitutions & Variations For Cracker Barrel Meatloaf

While I believe my recipe for this smoky Cracker Barrel meatloaf is just about perfect, I know every cook likes to put their own little spin on things. That’s the fun of being in the kitchen! This recipe is very forgiving and easy to adapt based on what you have on hand or your family’s personal tastes. So feel free to get creative, y’all.

Maybe you’re not a fan of bell peppers, or you’re looking to make a gluten-free version. No problem at all. Here are a few simple swaps and fun variations you can try to make this recipe your own:

• Meat Variations: While 80/20 ground chuck is my go-to, you can absolutely use a different type of meat. A classic meatloaf mix of beef, pork, and veal will give you an even richer flavor and tender texture. Ground turkey or chicken can also be used for a lighter version, but be sure to use a blend that has some fat (like 93/7) to prevent it from drying out.
• Binder Swaps (Gluten-Free): If you need a gluten-free option, you can easily swap the Ritz crackers for gluten-free crackers, gluten-free breadcrumbs, or even rolled oats. I find that quick-cooking oats work particularly well and keep the loaf nice and moist.
• Cheese Choices: The smoked Gouda is my special touch, but you can play around with other cheeses. A sharp provolone, a spicy pepper jack for a little kick, or even a classic extra-sharp cheddar would all be delicious. The key is to use a good melting cheese.
• Glaze Variations: Don’t have bourbon or prefer not to use it? You can simply omit it for a classic glaze. For a different flavor profile, try adding a tablespoon of Dijon mustard for some tang, a few dashes of your favorite hot sauce for some heat, or even a little liquid smoke if you want to double down on that smoky flavor.
• Veggie Add-ins: Feel free to add other finely diced vegetables to the mix. Sautéed mushrooms, shredded carrots, or even some zucchini can add extra flavor, nutrients, and moisture to your meatloaf. Just be sure to cook them down first to remove excess water.

No matter what little changes you make, the core technique remains the same. Just remember not to overmix the meat, and always let it rest before you slice into it. Happy cooking!

5 FAQs About Cracker Barrel Meatloaf

Here are some straightforward answers to the most common questions I receive about this Cracker Barrel meatloaf recipe.

Why does my Cracker Barrel meatloaf fall apart?

Oh, the dreaded crumbly meatloaf! It’s such a disappointment when you go to slice that beautiful loaf and it just falls to pieces. More often than not, this problem comes down to one of two things, the binder or the resting period. Your binders, in this case the eggs and the crushed Ritz crackers, are what hold the entire mixture together. It’s crucial to have the right ratio. If you don’t use enough binder, there’s simply nothing to keep the meat from falling apart as it cooks and the fats render out.

On the other hand, you also want to make sure your mixture isn’t too wet. The milk adds moisture, but if you add too much, or if your vegetables release a lot of water, it can make the loaf structurally weak. That’s why sautéing the onions and peppers first is such an important step. It not only improves the flavor but also cooks out some of their excess moisture. Finally, you absolutely must let your meatloaf rest for at least 10 minutes after it comes out of the oven. This gives the juices a chance to settle back into the meat. If you slice it right away, all those wonderful juices will run out onto the cutting board, and your slices will crumble.

What makes Cracker Barrel meatloaf so moist?

The secret to a truly moist Cracker Barrel meatloaf is all about fat and added moisture. It starts with the right choice of ground beef. I always recommend an 80/20 ground chuck. That 20% fat content is not the enemy, I promise! As the meatloaf bakes, that fat renders and bastes the meat from the inside, keeping it incredibly tender and juicy. If you use a very lean ground beef, you’re starting at a disadvantage and are much more likely to end up with a dry loaf.

Beyond the fat in the meat itself, other ingredients play a key role. The addition of milk adds necessary liquid, which turns to steam during baking and helps create that tender texture. The eggs and the crushed crackers also help to trap that moisture within the loaf. In my special version, the shredded smoked Gouda and cheddar cheese are also major contributors. As the cheese melts, it releases oils and adds a wonderful creaminess throughout the meatloaf, guaranteeing that every single bite is rich and moist. It’s a combination of all these little things that adds up to a perfectly juicy slice every time.

Can I prepare this Cracker Barrel meatloaf ahead of time?

Yes, you certainly can, which makes this a fantastic recipe for busy weeknights or for when you’re planning a dinner for company. You have a couple of great options for prepping ahead. The first option is to assemble the entire raw meatloaf a day in advance. You can mix all the ingredients, form the loaf on your foil-lined baking sheet, and then cover it tightly with plastic wrap. Store it in the refrigerator for up to 24 hours. When you’re ready to cook, just pull it out, add the glaze, and bake as directed. You might need to add 5-10 minutes to the total baking time since it’s starting from a colder temperature.

Another great option is to freeze the unbaked meatloaf. You can form the loaf and wrap it very tightly in a layer of plastic wrap, followed by a layer of heavy-duty aluminum foil. It will keep in the freezer for up to three months. When you’re ready to bake it, I recommend thawing it completely in the refrigerator overnight. Then, you can unwrap it, place it on your baking sheet, glaze it, and bake as usual. This is a lifesaver for those days when you don’t have time to cook from scratch but still want a wholesome, home-cooked meal.

How do I know when the Cracker Barrel meatloaf is fully cooked?

Knowing when your meatloaf is perfectly cooked is the key to ensuring it’s both safe to eat and deliciously juicy. The most reliable way to check for doneness is with a meat thermometer. Ground beef needs to be cooked to an internal temperature of 160°F (71°C) to be safe. To check the temperature, insert the thermometer into the thickest part of the meatloaf, making sure not to touch the bottom of the pan. Once it hits 160°F, it’s ready to come out of the oven.

If you don’t have a meat thermometer, there are other visual cues you can look for, though they are less precise. The meatloaf should be firm to the touch, and the juices should run clear when you pierce it with a fork or a knife. The glaze on top should be bubbly, dark, and caramelized around the edges. However, I can’t recommend using a meat thermometer enough. It takes all the guesswork out of the equation and is the single best tool to prevent overcooking, which is the main cause of dry meatloaf. It’s a small investment that makes a huge difference in the quality of your cooking.

What can I use instead of Ritz crackers in this Cracker Barrel meatloaf?

The Ritz crackers are a classic choice for this Cracker Barrel meatloaf because their buttery flavor adds a wonderful richness. But if you don’t have them on hand or have dietary restrictions, there are plenty of excellent substitutes that work just as well. The role of the crackers is to act as a binder and to absorb moisture, keeping the loaf tender. Any starchy ingredient can do this job effectively.

Plain breadcrumbs are the most common substitute and work perfectly in a one-to-one ratio. Panko breadcrumbs will also work, though they might create a slightly different texture. For a gluten-free alternative, you can use certified gluten-free breadcrumbs or crushed gluten-free crackers. Another fantastic option, which adds great texture and moisture, is using old-fashioned or quick-cooking rolled oats. About 3/4 cup of oats would be a good substitute for one sleeve of crackers. Some people even swear by using crushed saltine crackers or even crushed cornflakes for a slightly different flavor profile. Don’t be afraid to experiment with what you have in your pantry.

Try These Recipes Next

If you loved the comforting, down-home flavor of this meatloaf, I know you’ll enjoy some of my other favorite hearty recipes. They’re perfect for feeding a family and warming the soul. Here are a few you should try next!

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