This was passed around at one point and pretty good
Cracker Barrel Meatloaf
2 pounds lean ground beef
1 small finely diced onion
1/2 cup finely diced bell pepper (optional)
1 1/2 sleeves of crushed Ritz crackers
4 oz. shredded sharp cheddar or Colby cheese
3 eggs
1/2 cup milk
1 tsp. salt
1/4 tsp. black pepper
For the topping:
1/2 to 3/4 cup ketchup
2 tbsp. brown sugar
1 tsp. mustard
Directions
Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix together 3 eggs, 1 1/2 sleeves of crushed Ritz crackers, 1/2 cup finely diced bell pepper, 1 small finely diced onion, 4 ounces of shredded sharp cheddar cheese, 1/2 cup milk, 1 tsp salt and 1/4 tsp black pepper.
Add 2 pounds of ground beef. I recommend using ground beef with a ratio of 80/20. 80 percent lean beef and 20 percent fat. This creates a moist, juicy meatloaf. Leaner beef can often result in a dry meatloaf. Line a baking pan with foil or parchment paper. Form the mixture into a loaf and place inside the pan. Bake at 350 degrees Fahrenheit for 30 minutes.
While the meatloaf is cooking, create the topping. In a bowl, mix together 3/4 cup ketchup, 2 tbsp brown sugar, and 1 tsp mustard.
Once the meatloaf has finished baking for 30 minutes, pull it out of the oven and spread the topping evenly over the meatloaf.
Bake for an additional 30 to 40 minutes or until the center is 160 degrees Fahrenheit.
Remove from the oven. Let it cool for 15 minutes before serving.
Cracker Barrel Meatloaf
2 pounds lean ground beef
1 small finely diced onion
1/2 cup finely diced bell pepper (optional)
1 1/2 sleeves of crushed Ritz crackers
4 oz. shredded sharp cheddar or Colby cheese
3 eggs
1/2 cup milk
1 tsp. salt
1/4 tsp. black pepper
For the topping:
1/2 to 3/4 cup ketchup
2 tbsp. brown sugar
1 tsp. mustard
Directions
Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix together 3 eggs, 1 1/2 sleeves of crushed Ritz crackers, 1/2 cup finely diced bell pepper, 1 small finely diced onion, 4 ounces of shredded sharp cheddar cheese, 1/2 cup milk, 1 tsp salt and 1/4 tsp black pepper.
Add 2 pounds of ground beef. I recommend using ground beef with a ratio of 80/20. 80 percent lean beef and 20 percent fat. This creates a moist, juicy meatloaf. Leaner beef can often result in a dry meatloaf. Line a baking pan with foil or parchment paper. Form the mixture into a loaf and place inside the pan. Bake at 350 degrees Fahrenheit for 30 minutes.
While the meatloaf is cooking, create the topping. In a bowl, mix together 3/4 cup ketchup, 2 tbsp brown sugar, and 1 tsp mustard.
Once the meatloaf has finished baking for 30 minutes, pull it out of the oven and spread the topping evenly over the meatloaf.
Bake for an additional 30 to 40 minutes or until the center is 160 degrees Fahrenheit.
Remove from the oven. Let it cool for 15 minutes before serving.