Copycat Cracker Barrel Meatloaf

Mom was craving meatloaf one day but wanted to try a different recipe.  I found this one on Pinterest, of course, and it turned out great so here it is.

2 lb. 80 percent lean ground beef

1/2 c. diced onion

1/2 c. diced bell pepper

1 c. crushed Ritz crackers

2 beaten eggs

1 c. sharp cheddar cheese, shredded

1/2 c. whole milk

1/2 Tblsp. olive oil

1 tsp. salt

1/4 tsp. pepper

 

For the glaze:

1/2 to 3/4 c. ketchup

2 Tblsp. brown sugar

1 tsp. yellow mustard

 

Preheat oven to 350.

Saute the vegetables in olive oil over medium heat for 5 minutes or until they are softened.  This step is crucial because it helps to bring out the natural sweetness of the vegetables and ensures they blend seamlessly into the meatloaf.

In a large mixing bowl, combine the sauteed vegetables, whisked eggs, crushed Ritz crackers, shredded cheese, milk, salt, and pepper.  Mix these ingredients until they are well combined.  Then add the ground beef and gently fold it into the mixture.  Be careful not to overmix, as this can make the meatloaf dense and tough. 

Once the mixture is well combined, form it into a loaf shape and place it in a greased loaf pan.  This helps the meatloaf hold its shape and ensures it cooks evenly.  You also can shape the mixture into a free-form loaf on a baking sheet.

Bake the meatloaf in the preheated oven for 30 minutes.  While it's baking prepare the glaze by mixing the ketchup, brown sugar, and mustard in a small bowl.  After the initial 30 minutes of baking, remove the meatloaf from the oven and spread the glaze evenly over the top.  Return the meatloaf to the oven and bake for an additional 30-40 minutes, or until the internal temperature reaches 155 degrees.

Once the meatloaf is done baking, remove it from the oven and let it rest for about 15 minutes before slicing.  This allows the juices to redistribute throughout the meatloaf, ensuring it stays moist and flavorful.