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Cracker Barrel Copycat Meatloaf

Cracker Barrel copycat meatloaf with a tangy-sweet ketchup glaze baked until sliceable, plus a simple no-fuss prep for a tender interior. Crushed saltines soaked in milk keep the loaf from turning dense, while the second glaze bake adds glossy flavor.
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Prep Time 1 hour 10 minutes
Cook Time 1 hour
resting 10 minutes
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf base
  • 2 lb ground beef
  • 1 cup crushed saltine crackers
  • 1 cup milk
  • 2 eggs
  • 1 small onion, diced
  • 0.25 salt to taste
  • 0.25 pepper to taste
Ketchup glaze
  • 0.6666667 cup ketchup
  • 3 tbsp brown sugar
  • 1 tbsp mustard

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Bake the meatloaf
  1. Preheat oven to 350°F and position a rack in the center so the loaf bakes evenly.
  2. Soak crushed crackers in milk for 5 minutes to soften them for a tender, cohesive texture.
  3. Mix soaked crackers with ground beef, eggs, diced onion, salt, and pepper until evenly combined.
  4. Shape the mixture into a loaf on a baking sheet, keeping it compact for clean slices.
  5. Whisk ketchup, brown sugar, and mustard together until smooth, then spread half over the loaf.
  6. Bake for 45 minutes at 350°F until the top looks set and slightly dry at the edges.
  7. Spread the remaining glaze over the loaf, then bake 15 more minutes at 350°F until glossy and cooked through.
Rest and serve
  1. Rest the meatloaf for 10 minutes before slicing so juices settle and the interior stays tender.
  2. Slice and serve with gravy to match the classic diner-style finish.

Notes

Soaking the crackers in milk first keeps the texture tender instead of dense. Refrigerate leftovers in an airtight container for up to 3-4 days. Freeze the baked, cooled meatloaf (wrap tightly) for up to 2 months; thaw in the fridge overnight and reheat until hot. For a lighter option, use lean ground beef (90% or higher) without changing the glaze ratio.