What makes Cracker Barrel meatloaf so moist?

The secret is using a combination of ground beef and pork, plus soaking breadcrumbs in milk before mixing. The pork adds natural fat and moisture, while the milk-soaked breadcrumbs create a tender texture that stays juicy even after baking.

Can I make Cracker Barrel meatloaf without onion soup mix?

Yes, substitute with 2 tablespoons dried minced onion, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon beef bouillon powder. The onion soup mix provides concentrated savory flavor that's hard to replicate exactly, but this combination comes close.

Why does my meatloaf fall apart when I slice it?

This usually happens when the meatloaf hasn't rested long enough after baking, or if you overmixed the ingredients. Let it rest for at least 10 minutes, and mix the ingredients just until combined to maintain the proper texture.

How do I know when the meatloaf is done cooking?

Use a meat thermometer to check that the internal temperature reaches 160°F in the center. The meatloaf should also be lightly browned on top and starting to pull away from the sides of the pan slightly.

Can I cook this meatloaf in a different shaped pan?

Yes, you can use a 8x8 inch square pan or shape it free-form on a baking sheet. Adjust cooking time accordingly - thinner shapes will cook faster (about 40-45 minutes total), while thicker shapes may need 5-10 minutes longer.

Cracker Barrel Copycat

·entree

Cracker Barrel Meatloaf

Name: Meatloaf
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1 large meatloaf (about 8 slices)
Ingredients: 1 pound ground beef (80/20); 1/2 pound ground pork; 1 cup fine breadcrumbs; 1/2 cup whole milk; 1 large egg; 1 packet onion soup mix; 2 tablespoons Worcestershire sauce; 1 teaspoon garlic powder; 1/2 teaspoon black pepper; 1/2 teaspoon salt; 1/3 cup ketchup; 2 tablespoons brown sugar; 1 tablespoon yellow mustard; 1 teaspoon apple cider vinegar

This Cracker Barrel meatloaf recipe recreates the restaurant's beloved comfort food classic that has been warming hearts and satisfying appetites for decades. Cracker Barrel's meatloaf stands out for its incredibly moist texture, perfectly balanced seasoning, and that signature tangy-sweet glaze that caramelizes beautifully on top. What makes their version so special is the combination of ground beef and pork, along with a secret blend of seasonings that includes onion soup mix and a hint of Worcestershire sauce. The restaurant serves it with their famous brown gravy, but the meatloaf itself is flavorful enough to stand alone. Making this copycat version at home means you can enjoy that same nostalgic, homestyle taste whenever the craving strikes, and it's surprisingly easy to achieve that same tender, juicy texture that makes Cracker Barrel's meatloaf so memorable.

Prep

20 min

Cook

1 hr

Total

1 hr 20 min

Servings

Yield

1 large meatloaf (about 8 slices)

Difficulty

Easy

Equipment: Large mixing bowl · 9x5 inch loaf pan · Small saucepan · Measuring cups and spoons · Meat thermometer

Ingredients

Meatloaf

ground beef (80/20)1 pound

ground pork1/2 pound

fine breadcrumbs1 cup

whole milk1/2 cup

egg — beaten1 large

onion soup mix — 1 oz packet1 packet

Worcestershire sauce2 tablespoons

garlic powder1 teaspoon

black pepper1/2 teaspoon

salt1/2 teaspoon

Glaze

ketchup1/3 cup

brown sugar — packed2 tablespoons

yellow mustard1 tablespoon

apple cider vinegar1 teaspoon

Instructions

Prepare the meat mixture

Preheat oven to 350°F and lightly grease a 9x5 inch loaf pan. In a large mixing bowl, combine the breadcrumbs and milk, letting them soak for 2-3 minutes until the crumbs are fully moistened. Add the ground beef, ground pork, beaten egg, onion soup mix, Worcestershire sauce, garlic powder, pepper, and salt. Mix gently with your hands just until combined - overmixing will result in a dense, tough meatloaf.

Shape and bake the meatloaf

Transfer the meat mixture to the prepared loaf pan and gently shape it into an even loaf, making sure not to pack it too tightly. The top should be slightly rounded and smooth. Bake for 45 minutes, then remove from oven to apply the glaze. The meatloaf should be starting to brown and pull slightly from the sides of the pan.

Make the glaze and finish baking

While the meatloaf bakes, whisk together ketchup, brown sugar, mustard, and apple cider vinegar in a small bowl until smooth. After 45 minutes of baking, brush the glaze evenly over the top of the meatloaf. Return to oven and bake for an additional 15 minutes, or until the internal temperature reaches 160°F and the glaze is caramelized and slightly darkened.

Rest and serve

Remove the meatloaf from the oven and let it rest in the pan for 10 minutes before slicing. This resting period allows the juices to redistribute and makes slicing much cleaner. The meatloaf should be firm but still moist when you cut into it. Slice into thick pieces, about 3/4 inch thick, and serve immediately while warm.

Pro tips for authenticity

▸The combination of ground beef and pork is crucial for authentic flavor - the pork adds moisture and richness that ground beef alone can't provide.

▸If you can't find ground pork, substitute with ground turkey or use all ground beef (85/15 blend), but add an extra tablespoon of milk for moisture.

▸This meatloaf can be assembled up to 24 hours ahead and refrigerated unbaked - just add 5-10 minutes to the cooking time if baking from cold.

▸Don't skip the resting period after baking - cutting too early will cause the meatloaf to fall apart and lose its juices.

▸Serve with mashed potatoes, green beans, and Cracker Barrel's famous brown gravy for the full restaurant experience.

▸For extra flavor, sauté 1/2 cup diced onions until soft and add them to the meat mixture along with the other ingredients.

Refrigerator

Store covered for up to 4 days - slice before storing for easier reheating

Freezer

Freezes well for up to 3 months, wrap tightly in plastic wrap and foil

Reheat

Microwave individual slices for 1-2 minutes, or reheat whole loaf in 325°F oven for 15-20 minutes

Nutrition per serving

387

Calories

26g

Protein

18g

Carbs

22g

Fat

Fiber

892mg

Sodium

How does it compare to the real thing?

This copycat version captures about 90% of Cracker Barrel's original meatloaf experience. The texture is spot-on - incredibly moist and tender with that perfect slice-ability. The flavor profile matches well, with the onion soup mix providing that signature savory depth and the tangy-sweet glaze adding the right finishing touch. The main difference is that the restaurant version might have a slightly more complex seasoning blend, possibly including additional herbs or spices. However, most people won't notice the difference, and this homemade version actually allows you to control the salt content better than the restaurant's version, which can be quite sodium-heavy.

Frequently asked questions

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