Description
A hearty and flavorful Cracker Barrel-style meatloaf recipe featuring lean ground beef, sharp cheddar, and a tangy ketchup glaze. This classic comfort food serves approximately 8 and is perfect for a satisfying family meal.
Ingredients
Scale
Meatloaf
- 2 pounds lean ground beef
- 1 small onion, finely diced
- 1/2 cup bell pepper, finely diced (optional)
- 48 Ritz crackers, crushed
- 4 ounces shredded sharp cheddar cheese
- 3 eggs
- 1/2 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Glaze
- 1/2 to 3/4 cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon mustard
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the meatloaf.
- Prepare Glaze: In a small bowl, combine the ketchup, brown sugar, and mustard. Set this mixture aside to be used as a glaze later.
- Mix Ingredients: In a large bowl, beat the eggs and then add crushed Ritz crackers, shredded sharp cheddar cheese, milk, finely diced onion, bell pepper if using, salt, and black pepper. Stir until all ingredients are well combined.
- Add Ground Beef: Gently fold the lean ground beef into the mixture. Mix just until combined to avoid overworking the meat, which can make the loaf dense.
- Shape and Bake: Transfer the meat mixture into a greased loaf pan, shaping it evenly. Bake in the preheated oven for 30 minutes to begin cooking the meatloaf through.
- Apply Glaze and Continue Baking: Remove the meatloaf from the oven and spread the prepared ketchup glaze evenly over the top. Return the loaf to the oven and bake for an additional 30 to 40 minutes, or until the internal temperature reaches 155°F.
- Rest and Serve: Remove the meatloaf from the oven and let it rest for about 15 minutes. This helps the juices redistribute and allows for easier slicing. Serve warm.
Notes
- Do not overmix the meat mixture to avoid a dense meatloaf.
- Use a meat thermometer to ensure the meatloaf reaches a safe internal temperature of 155°F.
- The bell pepper is optional but adds a nice flavor and texture.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- For a lower fat option, use ground turkey or chicken instead of beef.
