Cracker Barrel Meatloaf is a classic comfort food that’s hearty and full of flavor.
This recipe combines a mix of lean ground beef and ground pork, along with finely chopped garlic, onion, celery, and fresh parsley for added depth.
The breadcrumbs and milk give the meatloaf its soft, moist texture, while the egg helps bind everything together.
The dish is baked to perfection, topped with a flavorful ketchup and Worcestershire glaze that caramelizes beautifully in the oven.
This meatloaf is a family favorite, great for weeknight dinners or gatherings, and pairs perfectly with mashed potatoes and vegetables for a complete meal.
Ingredients:
1 lb lean ground beef (10% fat)
1 lb ground pork
1 clove garlic, very finely chopped
3 tablespoons onion, finely chopped
3 tablespoons celery, finely chopped
3 tablespoons fresh parsley, finely chopped
1 large egg
1/2 cup milk
2/3 cup unseasoned dry breadcrumbs
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup ketchup
1 teaspoon Worcestershire sauce
HOW TO MAKE IT:
Preheat the oven to 350°F.
Place the beef and pork in a large mixing bowl. Add the garlic, onion, celery, and parsley, but don’t mix with the meat yet.
In a separate bowl, whisk the egg and milk together until blended.
Add the breadcrumbs, salt, and pepper and stir to combine.
The mixture should blend easily and have a smooth consistency similar to a thick batter.
If you feel it’s too pasty, add an extra tablespoon or two of milk.
Add the egg mixture to the meat and combine gently with a wooden spoon or spatula. For best results, don’t overdo the mixing.
Coat a 9-1/2 x 5-1/2-inch loaf pan with nonstick spray and add the meatloaf mixture, tamping it down gently and smoothing the top.
You can bake your meatloaf in the pan if you like, but we prefer to just use the pan as a mold.
Line a shallow baking pan with heavy-duty aluminum foil and coat it with nonstick spray.
Turn the meatloaf onto the pan and, using your hands, firm and smooth it into shape.
Bake for 40 minutes, then remove the meatloaf from the oven to glaze the top.
Combine the ketchup and Worcestershire in a small bowl and brush to cover both the top and sides.
Bake for an additional 15 to 20 minutes, or until the glaze is set and the meatloaf reaches an internal temperature of 155°F.
Allow to rest 5 minutes before slicing.
Cracker Barrel Meatloaf offers plenty of opportunities for delicious variations to suit your taste.
For a cheesy twist, you can add a layer of shredded cheese like cheddar or mozzarella in the center, or opt for a lighter version by using ground turkey instead of beef and pork.
Incorporating finely chopped vegetables like carrots, zucchini, or mushrooms can enhance the nutritional value and texture of the dish.
If you enjoy a bit of heat, consider adding red pepper flakes or diced jalapenos to the mixture, or brush the meatloaf with BBQ sauce instead of the traditional glaze for a smoky flavor.
When preparing the meatloaf, remember to mix the ingredients gently to avoid a dense texture, and let it rest for a few minutes after baking to keep it moist and intact when slicing.
With these tips and variations, you can easily customize this classic comfort food to make it your own!
To store Cracker Barrel Meatloaf properly, first allow it to cool completely at room temperature to prevent condensation that can lead to sogginess.
Once cooled, transfer the meatloaf to an airtight container or wrap it tightly in plastic wrap or aluminum foil.
It can be kept in the refrigerator for up to 3-4 days. For longer storage, slice the meatloaf into portions, wrap each slice individually, and place them in a freezer-safe bag or container, where it can last for 2-3 months.
When you’re ready to enjoy it again, simply thaw the frozen slices in the refrigerator overnight and reheat them in the microwave or oven.
These storage methods will help maintain the meatloaf’s flavor and texture, ensuring a delicious meal whenever you crave it!