Not all meatloaf is created equal. Just because you’ve had meatloaf in the past that you may not have enjoyed, doesn’t mean you should it out forever.
If you miss the classic Cracker Barrel flavors in your meatloaf, then here is a chance to enjoy the juicy and tangy flavors at home using this copycat Cracker Barrel meatloaf recipe. Whether you serve it at the family dinner or on the kitchen table, this meatloaf will garner all the praises for you due to its mouth watering combination of spices and the saucy topping. Let’s have a look over all the ingredients and how to put them together to get the most of them
Ingredients
2 eggs
2/3 cup milk
32 Ritz crackers, crushed
1/2 cup chopped onion
4 ounces shredded sharp cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs ground beef
1/2 cup ketchup
1/2 cup brown sugar
1 teaspoon mustard
Directions
To make a good meatloaf, it is very important to bake it at a perfect temperature, and to do so; you must preheat your oven at 350 degrees Fahrenheit
Place a large bowl over a working surface and add 2 eggs, add milk and crackers. Stir in onion and cheese, add ground beef.
Mix well, shape into a loaf.
Bake for 45 mints.
Mix ketchup, brown sugar and mustard to make topping.
Spoon half of the topping over the meatloaf after 30 mins of baking.return loaf to oven for 10 more mins of baking.
Spoon the rest of the topping over meatloaf, return to oven and bake for 5-10 mins more.
There are several options if you’re looking for what to serve with meatloaf, including creamy mashed potatoes, mac and cheese, fried okra, roasted carrots and sauteed mixed vegetables. Or you can use a combination of side dishes to complete your meatloaf platter. Like I usually serve it with mashed potatoes and sauteed vegetables
Tips and tricks
Don’t overwork the meat. This can ruin the tender consistency of the meat
325-350°F is an ideal baking temperature for tender results. Higher temps will dry out the meat.
Place it over a few slices of fresh bread before baking. The bread will act as a sponge and soak up excess grease.
Let it rest for 15 minutes before you slice in.
80% lean ground beef is a good choice. Leaner meats tend to dry out.
