I’ve always loved the comforting simplicity of Cracker Barrel’s meatloaf, with its perfect balance of savory flavors and tender texture. Recreating it at home seemed tricky, but after experimenting, I found the right mix of ingredients and techniques. What makes it truly special lies in a few key details—ones that might surprise you. Let’s uncover what elevates this classic dish from good to unforgettable.
Recipe
There’s something about Cracker Barrel’s meatloaf that just hits different—tender, juicy, and packed with nostalgic flavor that tastes like home. I’ve tweaked and tested this recipe more times than I can count, and trust me, it’s the closest you’ll get to the real deal without rolling up to the restaurant.
The secret? A killer combo of ground beef and pork, a tangy-sweet glaze that caramelizes into sticky perfection, and a pinch of love (okay, maybe a little extra onion, too).
One bite of this melt-in-your-mouth meatloaf with its crispy edges and savory-sweet topping, and you’ll swear it came straight from their kitchen. Best part? It’s foolproof—no fancy techniques, just big, comforting flavor. Let’s make it happen.
Ingredients
For a meatloaf that tastes just like Cracker Barrel’s iconic version, the right mix of ingredients is key. The secret? A blend of ground meats for depth, crushed crackers for texture, and a tangy-sweet glaze that caramelizes perfectly.
Here’s what you’ll need—plus pro tips to nail the flavor every time.
For the Meatloaf:
- 1 lb ground beef (80/20 blend) – The fat keeps it juicy; leaner cuts can dry out.
- 1 lb ground pork – Adds richness. Swap with turkey for a lighter version, but expect less flavor.
- 1 sleeve (about 30) saltine crackers, crushed – The *non-negotiable* Cracker Barrel signature. Breadcrumbs work, but crackers add a buttery crispness.
- 1 small onion, finely diced – Sauté it first for sweeter, milder flavor (trust us).
- 2 large eggs – Binds everything without making it dense.
- ¾ cup whole milk – Buttermilk or 2% can sub in a pinch.
- 1 tsp garlic powder – Fresh garlic works, but powder blends evenly.
- 1 tsp salt + ½ tsp black pepper – Season aggressively—meatloaf needs it!
For the Glaze:
- ½ cup ketchup – The base. Use a brand you love—it shines here.
- ¼ cup brown sugar – For caramelized edges. Honey or maple syrup work too.
- 1 tbsp Worcestershire sauce – *Don’t skip*—adds umami depth.
- 1 tsp yellow mustard – Balances the sweetness. Dijon adds a kick if you prefer.
Little Win: Brush extra glaze on halfway through baking for a sticky, glossy finish.
How to Make the Best Classic Southern Meatloaf Version
– Bake for 1 hour or until the internal temperature reaches 160°F (71°C) – Use a meat thermometer for accuracy. If the top browns too quickly, tent with foil.
Let it rest for 10 minutes before slicing—this keeps the juices from running out.
– Serve warm with mashed potatoes and green beans – Leftovers make great sandwiches!
Store cooled slices in an airtight container for up to 3 days or freeze for longer storage.
Nutrition
The nutrition information provided below is based on standard ingredients and serving size. Actual values may vary depending on specific preparations.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 350 |
| Total Fat | 18g |
| Saturated Fat | 7g |
| Cholesterol | 85mg |
| Sodium | 720mg |
| Total Carbohydrate | 25g |
| Dietary Fiber | 2g |
| Sugars | 8g |
| Protein | 20g |
Chef Tips
When making this meatloaf, I always recommend using freshly ground beef for the best texture and flavor.
Mix ingredients gently to avoid overworking the meat, which can make it dense.
Let the loaf rest 10 minutes before slicing to keep it moist.
I also double the glaze for extra richness.
Preheating the oven guarantees even cooking.
These small steps make a big difference in the final result.
