Description
This Crockpot Cracker Barrel–Style Meatloaf recipe offers a tender, flavorful meatloaf inspired by the classic diner favorite. Prepared with ground beef, crushed buttery crackers, and a savory-sweet ketchup topping, it cooks slowly in the crockpot for moist texture and hands-off convenience.
Ingredients
Scale
Meatloaf
- 2 pounds ground beef
- 1 cup milk
- 1½ cups crushed buttery crackers (like Ritz)
- 2 eggs
- ½ cup finely diced onion
- 1 teaspoon salt
- 1 teaspoon black pepper
Topping
- ¾ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
Instructions
- Prepare the crockpot: Spray the slow cooker with nonstick cooking spray or line it to prevent sticking and ease cleanup.
- Soak crackers: In a large bowl, combine milk with crushed buttery crackers. Let the mixture sit for 2 minutes to soften the crackers and absorb the milk.
- Add seasonings: Mix in the eggs, finely diced onion, salt, and black pepper, stirring well to evenly distribute the ingredients.
- Incorporate ground beef: Add the ground beef to the mixture and gently combine until just mixed to keep the meatloaf tender.
- Shape the meatloaf: Form the mixture into a loaf shape and place it carefully inside the prepared slow cooker.
- Prepare topping: In a small bowl, mix together ketchup, brown sugar, and Worcestershire sauce until smooth.
- Apply topping and cook: Spread the ketchup mixture evenly over the meatloaf. Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the meatloaf is fully cooked and reaches a safe internal temperature.
- Rest and serve: Allow the meatloaf to rest inside the slow cooker for 10 minutes before slicing. This helps retain juices for better texture and flavor.
Notes
- Using crushed buttery crackers instead of breadcrumbs adds a unique flavor and richness.
- Resting the meatloaf after cooking improves slicing and moisture retention.
- Slow cooking allows for hands-off preparation and tender meat.
- Ensure meatloaf reaches an internal temperature of 160°F (71°C) for food safety.
- For a lower-fat option, substitute ground beef with lean ground turkey or chicken.
