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Southern-Style Cracker Barrel Meatloaf with Buttery Mashed potatoes

Southern-Style Cracker Barrel Meatloaf with Buttery Mashed Potatoes

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • 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)

Ingredients
  

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

Instructions
 

Prepare the Meatloaf Mix

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.