There’s just something heartwarming and nostalgic about Southern-style meatloaf, especially when it’s served with a heaping scoop of buttery mashed potatoes on the side. This Southern-style Cracker Barrel meatloaf is all about old-fashioned comfort—savory, tender, and just the right amount of sweet from a glaze that caramelizes to perfection. Whether you grew up eating meatloaf every Sunday or only ever tasted it from a Boston Market tray, this version is a true hug on a plate. It’s rich, packed with flavor, and dare I say, one of those 5 star meatloaf recipes that makes it into your regular dinner rotation after just one bite.
Southern-Style Cracker Barrel Meatloaf with Buttery Mashed Potatoes
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Main Course
Cuisine American
9x5-inch loaf pan (or a small baking sheet lined with foil if you prefer a free-form loaf)
Large Mixing Bowl
Medium saucepan (for potatoes)
Potato masher or electric mixer (for extra creamy potatoes)
Whisk or Spoon (for mixing glaze)
For the Meatloaf
- 2 pounds ground beef 80/20 blend works well
- 1 cup crushed Ritz crackers yes, meatloaf with Ritz crackers is a thing—and it’s incredible!
- 1/2 cup whole milk
- 2 large eggs
- 1 small onion finely chopped
- 1/2 green bell pepper finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Cajun seasoning optional, but adds a nice kick—great if you're into Cajun meatloaf vibes
- 1 tablespoon Worcestershire sauce
- 1/4 cup ketchup mixed into the loaf
For the Glaze
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon yellow mustard
- 1 teaspoon apple cider vinegar
For the Buttery Mashed Potatoes
- 2 pounds russet potatoes peeled and chopped
- 1/2 cup unsalted butter
- 3/4 cup whole milk warm
- Salt and pepper to taste
Prepare the Meatloaf Mix
In a large bowl, combine the ground beef, crushed Ritz crackers, milk, eggs, chopped onion, chopped bell pepper, garlic powder, onion powder, salt, pepper, Cajun seasoning, Worcestershire sauce, and ketchup. Use your hands (gloved or clean) to gently mix everything until well combined but not overworked.
Shape and Bake
Transfer the mixture to a greased loaf pan, pressing it down gently. If using a baking sheet, form the meat into a log about 9 inches long. Cover with foil and bake at 350°F for 40 minutes.
Make the Glaze
While the meatloaf is baking, mix together the ketchup, brown sugar, mustard, and vinegar. This tangy-sweet glaze is one of the things that sets this dish apart—almost reminiscent of the classic Betty Crocker meatloaf recipe, but with a richer, deeper flavor.
Glaze and Finish Baking
Remove the foil after 40 minutes, spoon the glaze over the top, and return the meatloaf to the oven uncovered. Bake for an additional 20 minutes, or until the internal temperature reaches 160°F. The glaze should be sticky, slightly caramelized, and glossy.
Make the Mashed Potatoes
While the meatloaf finishes baking, boil the chopped potatoes in salted water until fork-tender (about 15 minutes). Drain well and return to the pot. Add butter and warm milk, then mash to your preferred texture. Season generously with salt and pepper.
Let the Meatloaf Rest
Once out of the oven, let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute and makes for clean slices.
Serve
Plate thick slices of meatloaf alongside a generous scoop of buttery mashed potatoes. Drizzle a little extra glaze over the top for that signature glossy finish.
Pairings in Detail
This meatloaf isn’t shy on flavor, so it pairs beautifully with sides that complement its hearty personality:
- Green Beans Almondine: A crisp, buttery side to balance the richness.
- Sweet Cornbread: Sweet and crumbly with a hint of honey, it plays off the meatloaf glaze.
- Southern Collard Greens: If you want to keep things extra-authentic, a side of greens simmered with smoked ham hocks or bacon rounds out the plate.
- Sweet Iced Tea or a Bourbon Peach Smash: A classic Southern drink makes the meal feel like a Sunday family gathering.
FAQs
1. Can I use ground turkey or chicken instead of beef?
Yes, but you’ll need to adjust the cooking time slightly. Poultry cooks a bit faster, and you’ll want to make sure it reaches 165°F. Be aware that leaner meats may result in a drier loaf, so consider adding a tablespoon of olive oil or extra milk.
2. Is there a specific meat blend that works best?
A mix of ground beef, pork, and veal (often used in Meatloaf Mix Recipes) creates a tender and flavorful loaf. However, an 80/20 ground beef alone does an excellent job, especially in this Southern-style recipe.
3. What makes this different from the Miranda Lambert meatloaf recipe?
Miranda’s take is a little more old-school and often features oats instead of crackers. This version leans on the Cracker Barrel inspiration with that signature Ritz cracker binder and a tangy-sweet glaze.
4. Can I freeze leftovers?
Absolutely. Slice the meatloaf and wrap individual pieces in foil or store them in an airtight container. Reheat in the oven or microwave. The mashed potatoes can also be frozen, though their texture may change slightly.
5. What’s the difference between this and a Cheeseburger Meatloaf recipe?
Cheeseburger meatloaf recipes often include chunks or layers of cheese inside and may use pickles, ketchup, and mustard in the mix to mimic a cheeseburger. This Southern-style version is more traditional and homey, though nothing’s stopping you from adding a cheesy twist!
