Description
Cracker Barrel-inspired meatloaf with a sweet and tangy glaze. Ground beef and pork combine with sautéed vegetables and Ritz crackers for a moist, flavorful dish.
Ingredients
Scale
- 2 pounds ground beef (80/20 blend recommended for flavor)
- 1 pound ground pork
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 1 cup crushed Ritz crackers (about 30 crackers)
- 1 cup milk
- 2 large eggs, lightly beaten
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 1 cup ketchup
- 1/4 cup brown sugar, packed
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon yellow mustard
Instructions
- Sauté the Vegetables: In a large skillet over medium heat, add a tablespoon of olive oil (or your preferred cooking oil). Add the chopped onion, garlic, green bell pepper, and red bell pepper. Sauté until the vegetables are softened and the onion is translucent, about 8-10 minutes. Remove from heat and let cool slightly.
- Prepare the Cracker Mixture: In a large bowl, combine the crushed Ritz crackers and milk. Let sit for a few minutes to soften.
- Combine the Ingredients: In the same large bowl (with the cracker mixture), add the ground beef, ground pork, cooled sautéed vegetables, beaten eggs, ketchup, Worcestershire sauce, yellow mustard, thyme, sage, smoked paprika, garlic powder, black pepper, and salt.
- Mix Gently: Gently mix all the ingredients together with your hands until just combined. Do not overmix!
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Baking Dish: Lightly grease a 9×13 inch baking dish or a loaf pan.
- Shape the Meatloaf: Gently transfer the meatloaf mixture to the prepared baking dish. Shape it into a loaf, ensuring it’s evenly thick.
- Make the Glaze: In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and yellow mustard until well combined.
- Apply Half the Glaze: Pour about half of the glaze over the meatloaf, spreading it evenly over the top and sides.
- Bake: Bake in the preheated oven for 60 minutes.
- Apply Remaining Glaze: Remove the meatloaf from the oven and pour the remaining glaze over the top, spreading it evenly.
- Continue Baking: Return the meatloaf to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C). Use a meat thermometer to ensure accuracy. The glaze should be bubbly and slightly caramelized.
- Rest the Meatloaf: Remove the meatloaf from the oven and let it rest for at least 10-15 minutes before slicing.
- Slice and Serve: Slice the meatloaf into thick slices and serve hot.
Notes
- Don’t Overmix: Overmixing the meatloaf mixture will result in a tough meatloaf.
- Internal Temperature: Ensure the meatloaf reaches an internal temperature of 160°F (71°C) for safe consumption.
- Resting is Key: Resting the meatloaf allows the juices to redistribute, resulting in a more tender and flavorful meatloaf.
- Variations: Add cheese, spice it up with red pepper flakes, use different crackers, add other vegetables, or use different ground meat.
- Freezing: You can freeze uncooked meatloaf for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before baking as directed. You can also freeze cooked meatloaf slices for easy meal prep.
- Storage: Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave, oven, or skillet until heated through.
- Prep Time: 25 minutes
- Cook Time: 75 minutes