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CRACKER BARREL MEATLOAF RECIPE W/ RITZ CRACKERS

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CRACKER BARREL MEATLOAF RECIPE W/ RITZ CRACKERS
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PREP TIME: 20 mins | COOK TIME: 50 mins | TOTAL TIME: 1 hr & 10 mins | YIELD: 8

My heart will always belong to this juicy, flavorful Cracker barrel Meatloaf. This is the best comfort food you can serve to your family tonight!

INGREDIENTS

Meatloaf:

1 1/2 pounds (24 oz) 80/20 ground beef

3 large eggs, beaten

1 c. crushed Ritz crackers, about 1 1/2 sleeves

1 small yellow onion, finely diced

1/2 green bell pepper, finely diced (you can use red too)

3 c. fresh shredded cheddar cheese

1 tsp ground oregano

1 tsp ground thyme

1 tsp garlic powder

2 tbsp fresh parsley, finely chopped

1/2 c. whole milk

1 tbsp Worcestershire sauce

1/2 tsp salt

1/8 tsp ground black pepper

Topping:

1/2 c. ketchup

1/2 c. light brown sugar, packed

1 tsp yellow mustard

1 tsp apple cider vinegar

HOW TO MAKE CRACKER BARREL MEATLOAF RECIPE W/ RITZ CRACKERS

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: In a large bowl, add the ground beef. Break them into large crumbs with a spoon.

Step 3: Add the remaining meatloaf ingredients to the ground beef. Use your hands to mix everything.

Step 4: Use aluminium foil to cover a baking dish, then spray with cooking spray. Into the middle of the prepared baking dish, transfer the beef mixture and shape into a loaf. Or transfer into a 9 x 5-inches meatloaf pan.

Step 5: Place inside the preheated oven and bake the meatloaf for about 30 minutes.

Step 6: Meanwhile, in a small bowl, add the topping ingredients and mix well.

Step 7: Onto the meatloaf, spread the topping, and continue to bake for 20 to 30 minutes more until the top is golden brown and the internal temperature of the meatloaf reads 160 degrees F.

Step 8: Take the meatloaf out of the oven and allow it to rest for at least 10 minutes before slicing.

NOTES:

Use the best ratio of meat to fat. Go with 80/20, anything leaner will make your meatloaf dry.

For this recipe, use only fresh shredded cheese as the anti-caking ingredients in pre-shredded cheese only absorb the moisture in the meatloaf.

Feel free to use green or red bell pepper, or just skip it.

CRACKER BARREL MEATLOAF RECIPE W/ RITZ CRACKERS

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Meatloaf:
  • 1 1/2 pounds (24 oz) 80/20 ground beef
  • 3 large eggs, beaten
  • 1 c. crushed Ritz crackers, about 1 1/2 sleeves
  • 1 small yellow onion, finely diced
  • 1/2 green bell pepper, finely diced (you can use red too)
  • 3 c. fresh shredded cheddar cheese
  • 1 tsp ground oregano
  • 1 tsp ground thyme
  • 1 tsp garlic powder
  • 2 tbsp fresh parsley, finely chopped
  • 1/2 c. whole milk
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • Topping:
  • 1/2 c. ketchup
  • 1/2 c. light brown sugar, packed
  • 1 tsp yellow mustard
  • 1 tsp apple cider vinegar
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Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: In a large bowl, add the ground beef. Break them into large crumbs with a spoon.

Step 3: Add the remaining meatloaf ingredients to the ground beef. Use your hands to mix everything.

Step 4: Use aluminium foil to cover a baking dish, then spray with cooking spray. Into the middle of the prepared baking dish, transfer the beef mixture and shape into a loaf. Or transfer into a 9 x 5-inches meatloaf pan.

Step 5: Place inside the preheated oven and bake the meatloaf for about 30 minutes.

Step 6: Meanwhile, in a small bowl, add the topping ingredients and mix well.

Step 7: Onto the meatloaf, spread the topping, and continue to bake for 20 to 30 minutes more until the top is golden brown and the internal temperature of the meatloaf reads 160 degrees F.

Step 8: Take the meatloaf out of the oven and allow it to rest for at least 10 minutes before slicing.

 

Notes

Use the best ratio of meat to fat. Go with 80/20, anything leaner will make your meatloaf dry. For this recipe, use only fresh shredded cheese as the anti-caking ingredients in pre-shredded cheese only absorb the moisture in the meatloaf. Feel free to use green or red bell pepper, or just skip it.