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Cracker Barrel Meatloaf Recipe

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This recipe for Cracker Barrel Meatloaf is from Created By: Suzanne Ransom, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 tbsp Olive Oil
1/2 c Yellow Onion (finely diced)
1/2 c Bell Pepper (finely diced)
2 pds. 80% Lean Ground Beef
1 c Crushed Ritz Crackers
2 Eggs (whisked)
1 c Sharp Cheddar Cheese (Shredded)
1/2 c Whole Milk
1 tsp Salt
1/4 tsp Black Pepper

Topping:
1/2 - 3/4 Ketchup
2 tbsp Brown Sugar
1 tsp Yellow Mustard
Directions:
Directions:
Preheat Oven to 350º

Sauté the diced peppers and onions in a small pan with olive oil until softened, about 5 minutes. (This gives them a more subtle flavor and texture) Set aside to cool.

Combine the whisk eggs, crushed crackers, onions, bell peppers, cheese, milk and salt/pepper in large bowl. Add Ground Beef and mix until just combined. Don't overwork the meat, we want tender results.

Form it in a load and place it into a loaf pan. Not using a loaf pan can result in the loaf falling apart. It also takes much longer to cook, which causes it to dry out. Baker for 30 minutes.

Combine the topping ingredients while it bakes and se aside.

Remove the meatloaf and brush on the topping. Bake for an additional 30 - 40 minutes. (Pull it once it reaches 155º)

Let it rest for 15 minutes in the loaf pan prior to slicing in. it will increase 8-10 degrees in temperature during this time. Slicing in too early also causes the juices to leak out.

Ensure the middle is 160 degrees before you slice it.
Serve with cream mashed potatoes and enjoy

 

 

 

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