If you have a dish that you enjoy at a restaurant and think you’d like to make it at home, no one else has probably had this idea.
Just do a search on the Internet using the search term “hearty recipes” and you will be amazed at the number of restaurant dishes that have been copied and published there.
Someone mentioned that they love Meatloaf at Cracker Barrel restaurants and a quick search brought up the recipe below. The only change to the recipe we made was to put a tablespoon of Worcestershire sauce in the filling. The meatloaf was well appreciated.
Copycat Cracker Barrel Meatloaf
½ tablespoon of canola oil
½ cup yellow onion, finely chopped
½ cup bell pepper, finely diced
2 pounds 80% lean ground beef
1 ½ sleeves Ritz crackers
2 eggs, lightly beaten
1 cup grated sharp cheddar cheese
½ cup whole milk
1 teaspoon of salt
¼ teaspoon black pepper
½ – ¾ cup of ketchup
2 tablespoons of brown sugar
1 teaspoon of yellow mustard
Preheat the oven to 350 degrees.
Sauté diced peppers and onions in small skillet with canola oil until softened, about 5 minutes. This gives them a more subtle flavor and texture.
Crush Ritz crackers to look like fine breadcrumbs, by hand or using a food processor.
In a large bowl, combine the eggs, cracker crumbs, onion, bell pepper, cheese, milk, salt and black pepper.
Add the ground beef and mix until just combined. Do not overwork the meat; we want tender results.
Form the meatloaf in a cake tin. Bake for 30 minutes.
Meanwhile, mix the ingredients for the filling.
Remove the meatloaf and brush the filling. Bake for an additional 30-40 minutes at an internal temperature of 155 degrees.
Remove from the oven and let stand 15 minutes in the loaf pan before slicing. The temperature will rise 8-10 degrees during this time. Slicing too early also causes the juice to leak out. Make sure the middle is 160 degrees before slicing.