Cracker Barrel Meatloaf

Nutritional Information

Per serving (approximate values):

• Calories: 480 calories
• Protein: 35g
• Carbohydrates: 28g
• Fat: 25g
• Fiber: 2g
• Sodium: 750mg

Ingredients

• 2 pounds 80/20 ground beef
• 1 cup panko breadcrumbs
• 1/2 cup whole milk
• 2 large eggs, lightly beaten
• 1 small yellow onion, finely diced
• 1/2 green bell pepper, finely diced
• 2 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 1/4 cup ketchup (for meatloaf mixture)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried thyme (optional)
• 1/4 teaspoon dried sage (optional)

• For the Glaze:
• 1/2 cup ketchup
• 1/4 cup light brown sugar, packed
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan or line a baking sheet with parchment paper for a free-form loaf.
2. In a small bowl, combine the panko breadcrumbs and milk. Let it sit for 5-10 minutes to allow the breadcrumbs to soak up the milk, creating a “panade” that will keep the meatloaf incredibly moist.
3. In a large mixing bowl, gently combine the ground beef, soaked breadcrumb mixture, beaten eggs, finely diced onion, finely diced green bell pepper, minced garlic, Worcestershire sauce, 1/4 cup ketchup, salt, black pepper, and optional dried thyme and sage.
4. Using your hands, mix the ingredients just until they are combined. Be careful not to overmix, as this can lead to a tough meatloaf. The mixture should still be somewhat loose.
5. Transfer the meatloaf mixture to the prepared loaf pan, pressing it gently and evenly into the pan, or shape it into a 9×5 inch loaf on the prepared baking sheet.
6. In a separate small bowl, whisk together all the glaze ingredients: 1/2 cup ketchup, brown sugar, Dijon mustard, and apple cider vinegar until smooth.
7. Bake the meatloaf in the preheated oven for 45 minutes.
8. After 45 minutes, carefully remove the meatloaf from the oven. Evenly spread about half of the prepared glaze over the top of the meatloaf.
9. Return the meatloaf to the oven and continue baking for another 20-30 minutes, or until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer inserted into the thickest part of the loaf.
10. If desired, you can apply the remaining glaze during the last 10-15 minutes of baking for an extra thick, caramelized layer.
11. Once the meatloaf reaches the correct internal temperature, remove it from the oven.
12. This step is crucial for a moist meatloaf: tent the loaf pan or baking sheet loosely with aluminum foil and let the meatloaf rest for at least 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring a tender and juicy result.
13. Slice the meatloaf into thick pieces and serve warm with your favorite Southern comfort sides.
    
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