While I’m not a connoisseur of Cracker Barrel’s meatloaf at the restaurant, the copycat recipes have circulated for years and I like so many aspects there: the cheddar in the meatloaf, the butter crackers, and the jazzed up ketchup on top make this a winner. I put my spin on it, most notably using pork but go for meatloaf mix or pork as you like. Raw meat isn’t the most photogenic, but this is very worth it.
The ketchup topping probably makes this even more kid-friendly. We all like this at our house!
Copycat Cracker Barrel Meatloaf
1 sleeve of club crackers (~30ish), crushed
2/3 cup milk
~1 1/2 pounds ground pork (or meatloaf mix)
1 cup shredded cheddar
1 teaspoon worcestershire sauce
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup ketchup
1/4 cup brown sugar
1/2 teaspoon yellow mustard
Sautee the onion in olive oil/butter until cooked through.
Preheat the oven to 375 degrees.
Mix the crackers, eggs and milk, then add that to a big bowl with the ground pork, cheddar, sauteed onion, worcestershire sauce, garlic, salt, and pepper. Then mix well until totally incorporated.
Spoon the mixture into a loaf pan sprayed with non-stick spray.
Bake for 40 minutes.
Mix together the ketchup, brown sugar, and mustard.
Spoon half over the meatloaf and cook for another 15 minutes.
Remove from the oven and spoon remaining ketchup mixture over the top and let rest for 5 minutes.
This is really juicy and flavorful. I served it with some roasted butternut squash (that could have roasted a bit more) and some peas or arugula salad choice. I’m not into peas, and the kids aren’t into arugula, and J could go either way, so everyone got something green! I should really do 2 veggie sides more often! This came after my birthday celebration of a bagel brunch and cake so we probably all appreciated some colors and more varied foods that day!
It reheats very well too so enjoy the leftovers. If making in advance, I’d skip the ketchup topping until the day you’re eating it!