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A delicious, home-style Cracker Barrel Meatloaf is showcased as the article's featured image.

Best Cracker Barrel Meatloaf Ever

This recipe recreates the iconic Cracker Barrel meatloaf, focusing on achieving a moist, tender, and flavorful result. The key is using a blend of ground beef and pork, soaking the breadcrumbs in milk, and balancing the sweet and tangy glaze with thyme and sage.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Ground Beef 80/20 blend
  • 1 lb Ground Pork
  • 1 cup Milk
  • 2 cups Soft Bread Crumbs from approximately 4 slices of bread, crusts removed
  • 1 large Onion, finely chopped
  • 2 cloves Garlic, minced
  • 2 large Eggs, lightly beaten
  • 2 tablespoons Worcestershire Sauce
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Sage
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 cup Ketchup
  • 1/4 cup Brown Sugar, packed
  • 2 tablespoons White Vinegar
  • 1 teaspoon Yellow Mustard

Equipment

  • Large bowl
  • small bowl
  • Measuring cups
  • Measuring spoons
  • cutting board
  • knife
  • Loaf pan or baking sheet
  • whisk
  • Oven
  • Meat Thermometer

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Soak bread crumbs in milk for 5-10 minutes, until softened.
  3. In a large bowl, combine ground beef, ground pork, soaked bread crumbs, chopped onion, minced garlic, beaten eggs, Worcestershire sauce, thyme, sage, salt, and pepper.
  4. Mix gently but thoroughly with your hands until all ingredients are evenly distributed. Avoid overmixing.
  5. Shape the meat mixture into a loaf on a baking sheet or in a loaf pan. If using a baking sheet, create a slightly rounded top.
  6. In a small bowl, whisk together ketchup, brown sugar, white vinegar, and yellow mustard until well combined.
  7. Spread approximately half of the glaze evenly over the top of the meatloaf.
  8. Bake in the preheated oven for 1 hour.
  9. Remove from oven and spread the remaining glaze over the meatloaf.
  10. Return the meatloaf to the oven and bake for an additional 15-20 minutes, or until the internal temperature reaches 160°F (71°C). The glaze should be bubbly and slightly caramelized.
  11. Remove from the oven and let the meatloaf rest for 10-15 minutes before slicing and serving.

Notes

For best results, use fresh bread crumbs or allow day-old bread to dry slightly before processing into crumbs. Ensure the meatloaf reaches an internal temperature of 160°F (71°C) for safe consumption. Store leftover meatloaf in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving. You can also freeze the meatloaf for longer storage.