Cracker Barrel Meatloaf

Ingredients:

• 2 eggs
• 2/3 cup milk
• 32 Ritz crackers, crushed
• 1/2 cup chopped onion
• 4 ounces shredded sharp cheddar cheese
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 lbs ground beef
• 1/2 cup ketchup
• 1/2 cup brown sugar
• 1 teaspoon mustard

Directions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, beat the eggs. Add the milk and crushed Ritz crackers, stirring to combine.
3. Incorporate the chopped onion and shredded cheddar cheese into the mixture.
4. Add the ground beef, salt, and pepper. Mix until well combined.
5. Shape the meat mixture into a loaf and place it in a baking dish.
6. Bake in the preheated oven for 45 minutes.
7. While the meatloaf is baking, prepare the topping by mixing ketchup, brown sugar, and mustard in a bowl.
8. After 30 minutes of baking, spoon half of the topping over the meatloaf.
9. Return the meatloaf to the oven and bake for an additional 10 minutes.
10. Spoon the remaining topping over the meatloaf and bake for another 5-10 minutes, or until the meatloaf is cooked through and the topping is bubbly and caramelized.

Serving and Storage Tips:

Serving Tips:

1. Let It Rest: After removing the meatloaf from the oven, let it rest for about 10 minutes before slicing. This helps the juices redistribute, making the meatloaf easier to cut and more flavorful.
2. Slice and Serve: Use a sharp knife to slice the meatloaf into even portions. This recipe yields about 8 servings, making it perfect for family dinners or meal prep.
3. Accompaniments: Cracker Barrel Meatloaf pairs well with classic sides like mashed potatoes, green beans, or a simple salad. For a more filling meal, consider serving it with a side of creamy mac and cheese or buttered corn.
4. Topping Variations: You can customize the topping with additional spices or herbs. For a bit of extra flavor, try adding a splash of Worcestershire sauce or a pinch of chili flakes to the ketchup mixture.

Storage Tips:

1. Refrigeration: Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. Ensure the meatloaf is completely cooled before transferring it to the container to prevent condensation.
2. Freezing: To freeze meatloaf, allow it to cool completely. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. Frozen meatloaf can be stored for up to 3 months.
3. Reheating: To reheat, thaw frozen meatloaf in the refrigerator overnight. For best results, reheat individual slices in the microwave on medium power, or warm the whole loaf in the oven at 350°F (175°C) until heated through.
4. Avoid Drying Out: To keep reheated meatloaf moist, add a splash of beef broth or water before reheating. Cover the dish with foil to prevent it from drying out in the oven.

By following these serving and storage tips, you can enjoy your Cracker Barrel Meatloaf at its best, whether freshly made or as delicious leftovers.

Variations:

1. Cheese Variations:
   • Swiss Cheese: Substitute the sharp cheddar with Swiss cheese for a milder, nutty flavor.
   • Blue Cheese: For a bold twist, try incorporating crumbled blue cheese into the meat mixture.

2. Vegetable Additions:
   • Bell Peppers: Dice and add bell peppers for extra crunch and sweetness.
   • Carrots: Finely grated carrots can be mixed in for added moisture and a subtle sweetness.
   • Mushrooms: Sautéed and finely chopped mushrooms add umami and a rich flavor.

3. Herbs and Spices:
   • Italian Seasoning: Add a teaspoon of Italian seasoning for an herbaceous flavor profile.
   • Garlic: Incorporate minced garlic into the meat mixture for a robust, aromatic taste.
   • Cajun Spices: For a kick of heat, mix in some Cajun seasoning or paprika.

4. Glaze Variations:
   • BBQ Sauce: Replace the ketchup with your favorite BBQ sauce for a smoky, tangy topping.
   • Teriyaki Glaze: For an Asian twist, use teriyaki sauce in place of the ketchup and adjust the sugar accordingly.

5. Meat Options:
   • Ground Turkey or Chicken: Substitute ground beef with ground turkey or chicken for a lighter version of the meatloaf.
   • Ground Pork: Mix ground pork with ground beef for a slightly sweeter and richer flavor.

6. Bread Crumbs Instead of Crackers:
   • Italian Bread Crumbs: Use Italian bread crumbs for a different texture and an added hint of seasoning.
   • Panko: Panko bread crumbs can be used for a lighter, crispier texture.

7. Toppings:
   • Bacon: Top the meatloaf with crumbled bacon before baking for added crunch and flavor.
   • Onion Rings: Add crispy onion rings on top of the meatloaf for an extra layer of flavor and texture.

These variations can help you customize the Cracker Barrel Meatloaf to suit your taste preferences or to try something new. Whether you’re looking to add extra veggies, experiment with different cheeses, or change up the glaze, these options can make your meatloaf unique and delicious.

FAQs:

1. Can I use a different type of cracker instead of Ritz?
   • Yes, you can use any type of cracker you prefer. Saltines or butter-flavored crackers are good alternatives to Ritz.

2. Can I make this meatloaf ahead of time?
   • Absolutely! You can prepare the meatloaf mixture and shape it into a loaf, then cover and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the cooking time if baking from cold.

3. How do I know when the meatloaf is done?
   • The meatloaf is done when it reaches an internal temperature of 160°F (71°C). You can use a meat thermometer to check for doneness.

4. Can I freeze the meatloaf?
   • Yes, you can freeze meatloaf. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 3 months.

5. How do I reheat frozen meatloaf?
   • Thaw the meatloaf in the refrigerator overnight, then reheat in the oven at 350°F (175°C) until heated through. For individual slices, use the microwave on medium power.
6. Can I use ground turkey or chicken instead of beef?
   • Yes, you can substitute ground turkey or chicken for the ground beef. The texture may be slightly different, but it will still be delicious.
7. What can I use if I don’t have milk?
   • You can substitute milk with beef broth, chicken broth, or a non-dairy milk alternative like almond or soy milk.

8. Can I make mini meatloaves instead of one large loaf?
   • Yes, you can make mini meatloaves by dividing the mixture into smaller portions and baking them in a muffin tin or on a baking sheet. Reduce the baking time to about 25-30 minutes.
9. Can I add vegetables to the meatloaf?
   • Definitely! Finely chopped or grated vegetables like bell peppers, carrots, or mushrooms can be added to the meat mixture for extra flavor and nutrition.
10. What should I do if the meatloaf is too dry?
    • If the meatloaf is too dry, it might be due to overcooking or a lack of moisture in the mixture. To remedy this, you can add a bit of beef broth to the mixture or serve the meatloaf with a gravy or sauce.