Cracker Barrel Meatloaf

Yields: 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Resting Time: 10 minutes
Total Time: 1 hour 40 minutes

Recipe Intensity: Medium. This recipe involves simple techniques but requires attention to mixing (not overmixing!) and accurate internal temperature for the perfect result.

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Ingredients

For the Meatloaf:

• 1 tablespoon unsalted butter

• 1 cup finely diced sweet onion (about 1/2 a large onion)

• 1 ½ pounds ground beef (80/20 blend is ideal for flavor and moisture)

• ½ pound ground pork

• ¼ pound ground veal (see Chef’s Note for substitution)

• 1 cup finely crushed saltine crackers (about 20 crackers)

• ¾ cup whole milk

• 1 large egg, lightly beaten

• 2 tablespoons ketchup

• 1 tablespoon Worcestershire sauce

• 1 teaspoon garlic powder

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

For the Signature Glaze:

• ½ cup ketchup

• ¼ cup light brown sugar, packed

• 2 tablespoons apple cider vinegar

• 1 teaspoon Worcestershire sauce

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Instructions

Step 1: Sauté the Aromatics
In a small skillet over medium heat, melt the butter. Add the finely diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Do not let them brown, as we’re just looking to soften their sharp bite and sweeten their flavor. Once cooked, set them aside to cool completely. This step is crucial; adding hot onions to the meat mixture can start cooking the meat prematurely.

Step 2: Create the Panade
In a large bowl, combine the crushed saltine crackers and milk. Stir until the crackers have absorbed the milk and formed a soft, paste-like consistency. This “panade” is the secret weapon against dry, crumbly meatloaf. It acts as a binder and retains moisture during cooking, giving the final loaf its characteristic tender texture.

Step 3: Combine the Meat Mixture
To the bowl with the panade, add the cooled sautéed onions, ground beef, ground pork, and ground veal. Add the lightly beaten egg, 2 tablespoons of ketchup, 1 tablespoon of Worcestershire sauce, garlic powder, salt, and pepper.

Now, for the most important technique: mix with a light hand. Using clean hands or a fork, gently combine the ingredients until they are just incorporated. Overmixing will compress the meat proteins, resulting in a tough, dense meatloaf. A slightly shaggy, loosely combined mixture is what you’re after.

Step 4: Shape and Prepare for Baking
Preheat your oven to 350°F (175°C). Transfer the meat mixture to a 9×5-inch loaf pan. Gently press it in, ensuring there are no large air pockets, but again, avoid compacting it too firmly. Alternatively, for a more traditional look with more surface area for glaze, you can form the mixture into a free-form loaf on a parchment-lined baking sheet.

Step 5: Make the Signature Glaze
While the oven preheats, whisk together all the glaze ingredients—½ cup ketchup, brown sugar, apple cider vinegar, and 1 teaspoon of Worcestershire sauce—in a small bowl until the sugar has dissolved and the mixture is smooth. This combination creates the perfect balance of sweet, tangy, and savory that defines the Cracker Barrel experience.

Step 6: Initial Bake
Place the loaf pan in the preheated oven and bake, uncovered, for 40 minutes.

Step 7: Glaze and Finish Baking
After 40 minutes, carefully remove the meatloaf from the oven. You will notice some rendered fat. Spoon about half of the glaze evenly over the top of the meatloaf, spreading it with the back of the spoon.

Return the meatloaf to the oven and continue to bake for another 25-35 minutes. The meatloaf is done when the internal temperature reaches 160°F (71°C) when measured with an instant-read thermometer inserted into the center. The glaze will be bubbly and set.

Step 8: Rest and Serve
Once cooked, remove the meatloaf from the oven and let it rest in the pan on a wire rack for at least 10 minutes. This rest period is non-negotiable! It allows the juices to redistribute throughout the loaf. If you skip this step, the juices will run out when you slice it, leaving you with a drier result.

After resting, carefully run a knife around the edges of the pan. Using two spatulas, gently lift the meatloaf out and transfer it to a cutting board for slicing. Serve warm with any remaining glaze on the side and classic sides like creamy mashed potatoes and green beans.

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Chef’s Notes & Tips for Success

• Meat Substitution: The trio of meats is key to the authentic flavor, but if you can’t find veal, you can substitute it with an additional ¼ pound of ground pork or even mild Italian sausage (removed from its casing). Using all beef will work but will result in a denser, less complex flavor.

• Crumb Swap: While saltines are traditional, you can use an equal amount of plain breadcrumbs, panko, or even crushed Ritz crackers for a slightly richer taste.

• Don’t Overmix: We can’t say it enough. A light touch is the difference between a tender loaf and a meat brick.

• Temperature is Key: An instant-read thermometer is your best friend here. Baking times can vary based on your oven and the shape of your loaf, so trust the temperature, not just the clock.

• Make it Ahead: You can assemble the meatloaf, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if it’s going into the oven cold.

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Nutrition Information

(Disclaimer: The following is an estimate based on the listed ingredients and serving size. Actual values may vary depending on specific brands and measurements.)

Serving Size: 1 slice (approx. 1/8th of the loaf)
Calories: 458
Total Fat: 27g

• Saturated Fat: 10g

• Trans Fat: 1g
  Cholesterol: 132mg
  Sodium: 728mg
  Total Carbohydrates: 23g

• Dietary Fiber: 1g

• Sugars: 15g
  Protein: 29g

The Last Word on This Recipe:
This Cracker Barrel Meatloaf recipe is a celebration of comfort food at its finest. It requires a bit of patience and technique, but the reward is a show-stopping centerpiece for any family dinner. The savory, tender interior paired with the crackly, sweet-and-sour glaze is a combination that’s simply impossible to resist. It’s a dish that doesn’t just fill your stomach; it warms your soul.