Homemade Cracker Barrel Meatloaf

235

18

1.30k

I grew up on comfort food and this Homemade Cracker Barrel Meatloaf hits that nostalgic sweet spot: a tender, ketchup-glazed loaf that’s simple enough for a weeknight but special enough for a Sunday dinner. It sticks to the classic Cracker Barrel-style mix of beef and pork, a soft breadcrumb-milk binder, and a tangy ketchup topping — the kind of recipe you’ll come back to when you want something reliably comforting. If you want another meatloaf take to compare, I also use a slightly different method over at my other homemade meatloaf recipe.

Why you’ll love this dish

This meatloaf is the definition of comfort: juicy, well-seasoned, and kid-approved. The 50/50 blend of ground beef and pork keeps the loaf moist while giving it more depth than straight beef. Breadcrumbs soaked in milk make a tender crumb, while Worcestershire and a little ketchup in the mix bring savory-sweet balance. It’s inexpensive, feeds a family, and is forgiving for home cooks — perfect for busy weeknights, potlucks, or a cozy Sunday supper.

“Exactly the kind of meatloaf I remember from my grandmother’s table — tender, flavorful, and saucy in all the right places.”

The cooking process explained

Before you get hands-on, here’s the short version of what you’ll do: preheat your oven (or air fryer), mix the meats with the binders and seasonings, shape into a loaf, glaze the top with ketchup, cook until the center reaches 160°F (70°C), then rest before slicing. Expect about 10–15 minutes of active prep and 1 hour+ of cooking time in the oven (less with an air fryer).

What you’ll need

• 1 pound ground beef
• 1 pound ground pork
• 1 cup breadcrumbs (plain or seasoned)
• 1 cup milk
• 1/2 cup chopped onion
• 2 eggs
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ketchup (in the mix)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 cup ketchup (for topping)

Notes and substitutions:

• For a gluten-free option, swap the breadcrumbs for gluten-free crumbs or crushed gluten-free crackers.
• Prefer leaner meat? Use 80/20 ground beef but keep the pork to preserve moisture; if you omit pork, add a tablespoon of olive oil.
• If you want a smoky touch, swap the ketchup topping for a mixture of ketchup and a teaspoon of smoked paprika or BBQ sauce.

If you’re planning a full Cracker Barrel–style spread, this meatloaf pairs wonderfully with the flavors in a copycat Cracker Barrel broccoli-cheddar chicken — see a similar side recipe at this broccoli-cheddar chicken recipe.

Step-by-step instructions

Pin It!

1. Preheat your oven to 350°F (175°C). If you’re using an air fryer, preheat it to 320°F (160°C).
2. In a large bowl, combine the breadcrumbs and milk first; let them sit for a minute so the crumbs absorb the milk. This keeps the loaf moist.
3. Add the ground beef, ground pork, chopped onion, eggs, Worcestershire sauce, 1 tablespoon ketchup, salt, pepper, garlic powder, and thyme. Mix gently until everything is evenly combined — avoid overmixing to keep the meatloaf tender.
4. Shape the mixture into a loaf with your hands and place it in a greased loaf pan for the oven, or form a loaf-sized mound in the air fryer basket (lined or lightly greased).
5. Spread the 1/2 cup ketchup evenly over the top of the loaf. This creates a glossy, tangy glaze as it bakes.
6. Oven method: Bake for about 1 hour and 15 minutes, or until an instant-read thermometer inserted into the center reads 160°F (70°C). Air fryer method: Cook at 320°F (160°C) for about 30–35 minutes, checking the internal temperature toward the end.
7. Remove the meatloaf and let it rest for 10 minutes before slicing. Resting lets the juices set so slices hold together cleanly.

Best ways to enjoy it

Slice the meatloaf into thick slabs and serve with creamy mashed potatoes and green beans for a classic dinner. For a Southern spin, add buttered corn and a warm biscuit. Leftover slices make excellent sandwiches — toast the bread, spread a little mustard, add a slice of meatloaf and a pickle. For a crunchy side, try homemade crackers; they’re a great snack to have while the loaf rests — see a simple cracker recipe at 2-ingredient homemade crackers.

Storage and reheating tips

• Refrigerate: Cool the meatloaf to room temperature, cover tightly, and refrigerate for up to 4 days.
• Freeze: Slice and wrap individual portions in plastic wrap and foil, or freeze the whole loaf in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat: Warm leftovers in a 325°F (160°C) oven for 15–20 minutes, or microwave individual slices for 1–2 minutes (depending on power). Add a splash of beef broth before reheating to boost moisture if needed.
  Food safety reminder: Always heat to 165°F (74°C) for reheated leftovers and never leave cooked meat at room temperature for more than two hours.

Pro chef tips

• Don’t overwork the meat: Mix just until combined. Overmixing makes a dense, tough loaf.
• Use a thermometer: Visual cues aren’t reliable; the safe internal temperature for ground meat is 160°F (70°C).
• Let it rest: Ten minutes of resting makes slicing neater and keeps juices from running out onto the cutting board.
• Add texture: Fold in finely diced bell pepper or grated carrot for extra moisture and subtle sweetness.
  For a seed-packed cracker side or a crunchy nibble while you cook, try a simple seed cracker formula at homemade chickpea-seed crackers.

Creative twists

• BBQ-glazed meatloaf: Swap the ketchup topping for your favorite BBQ sauce for a smoky-sweet finish.
• Italian-style: Replace thyme with oregano, add 1/4 cup grated Parmesan, and top with marinara and mozzarella for Italian meatloaf.
• Spicy kick: Mix in a chopped jalapeño and use chipotle ketchup on top.
• Turkey swap: For a lighter version, use ground turkey and add 2 tablespoons olive oil to keep the loaf moist.

Your questions answered

Q: How long does this take from start to finish?
A: Prep is about 10–15 minutes. Oven baking takes roughly 1 hour 15 minutes; air fryer about 30–35 minutes. Rest for 10 minutes before serving.

Q: Can I make this ahead and bake later?
A: Yes. Assemble the loaf, wrap it tightly, and refrigerate for up to 24 hours before baking. If baking from cold, add 10–15 minutes to the cooking time and verify the internal temperature.

Q: Can I skip the pork or use all beef?
A: You can, but pork adds fat and flavor that keep the loaf moist. If using all beef, choose 80/20 and consider adding a tablespoon of olive oil or an extra egg to maintain tenderness.

Q: Is the glaze necessary?
A: The ketchup glaze adds classic flavor and keeps the top from drying out, but you can use BBQ sauce, brown sugar-mustard mix, or omit it for a simpler crust.

Conclusion

If you want to compare other take on the Cracker Barrel classic, I recommend this well-tested Copycat Cracker Barrel Meatloaf from The Cozy Cook for a slightly different glaze and seasoning balance. For another home cook’s perspective and step photos, check out the Copycat Cracker Barrel Meatloaf at Bake at Midnite. If you like detailed notes and condensed tips on timing and texture, The Cookie Rookie’s Cracker Barrel Meatloaf recipe is useful. And for a pantry-friendly variation and alternative topping ideas, see the Diethood Cracker Barrel Meatloaf recipe.