Love Cracker Barrel recipes?! Try their Copycat Hashbrown Casserole or my Chicken Fried Steak recipe next!
Cracker Barrel Meatloaf
I’ve got a secret: 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. A few simple changes, and you’ve got a completely different texture and flavor! What makes this Cracker Barrel meatloaf recipe unique are the tender vegetables that are included in the mix, cheddar cheese, and using Ritz Crackers instead of breadcrumbs. While meatloaf is undoubtedly easy to make, there are lots of questions that can arise when you actually get down to it.
How do you make sure it’s tender, moist, and not dry? Do you use a loaf pan or are other methods better? How do you drain the grease? What kind of meat is best? How do you know when it’s done?
Let’s go over everything you need to know!
Loaf Pan or No Loaf Pan for Meatloaf?
Some people swear that using a loaf pan is the wrong way to go, theorizing is that it creates steam and makes the meat more dense. Others say LOAF pan all the way. I’ve done it both ways, here is my vote: USE A LOAF PAN. (OR, make my mini meatloaf recipe with no loaf pan required!) #1. It keeps it from falling apart. Unless you have a binder that can hold the loaf together, like the bacon does in The Pioneer Woman’s meatloaf recipe, it’s very likely the meat won’t hold it’s shape and you’ll end up with a big blob of meat on a baking sheet. (I say this from experience.) #2. The heat circulating around the loaf pan is necessary for it to cook. Otherwise, it takes so long that it inevitably becomes dry. PRO TIP: This loaf pan allows you to lift the loaf from the pan easily without disrupting its shape, and it allows excess grease to drain out.
The Best Meat to Use
80% lean ground beef is a good choice. Leaner meats tend to dry out. A combination of ground beef, pork, and veal will also give you very tender and flavorful results. You’d use an equal amount of each.
PRO TIP: Some grocery stores have this meat combination already packaged up in the meat section, specifically for making meatloaf and/or meatballs.
A Perfect Freezer Food
Meatloaf is great for freezing either after it’s been baked and cooled, or when it’s still raw in the loaf pan. Wrap it tightly in foil and freeze it for up to 3 months. Reheating after it’s been baked: Let the loaf defrost in the fridge overnight. Wrap it in fresh foil and bake at 350°F until heated through, 20-30 minutes. You may want to make some extra sauce topping to add to it. You can also slice it and microwave individual slices. Heating up frozen/unbaked Meatloaf: Let the loaf defrost in the fridge overnight. From there, bake it according to recipe instructions as if you had just made it. (Bake at 350°F for 30 minutes, brush with topping, bake for 30-40 more minutes.)
PRO TIPS
Don’t overwork the meat. This can ruin the tender consistency of the meat and cause it to become tough. Place it over a few slices of fresh bread before baking. The bread will act as a sponge and soak up excess grease. OR, use this loaf pan to lift it out and drain the grease. 325-350°F is an ideal baking temperature for tender results. Higher temps will dry out the meat. Pull it from the oven once it hits 155°. Let it rest for 15 minutes before you slice in. The internal temperature will increase 8-10° more during this time. Use a meat thermometer to ensure the middle is 160°F before you slice in. This recipe is in The Cozy Cookbook on page 82!
What to Serve with Meatloaf
Creamy Mashed Potatoes with Brown Gravy Twice Baked Potato Casserole Skillet Potatoes Roasted Carrots or Green Beans Copycat Texas Roadhouse Rolls or Buttermilk Biscuits
Try These Next
Meatloaf Pan Meat Thermometer
