Slow Cooker Copycat Cracker Barrel Meatloaf: pure homestyle comfort that basically cooks itself while your house smells like Sunday dinner.
If you love a no-fuss dinner that still feels like a warm hug on a plate, this is it. The slow cooker does all the heavy lifting, gently cooking the meatloaf until it's melt-in-your-mouth tender while the glaze seeps into every slice.
It's the kind of meal that brings everyone quietly back for seconds. If you love this recipe, I bet you'll like my Slow Cooker Mississippi Pork Roast and this Slow Cooker Potato Soup as well.
Ingredients
Ingredients
- Ground beef: The rich, juicy base that gives the meatloaf its hearty, classic flavor
- Buttery round crackers: A soft, buttery binder that keeps the meatloaf tender and moist
- Onion: Adds natural sweetness and depth as it softens during cooking
- Green bell pepper: Brings a mild, fresh crunch and subtle sweetness
- Eggs: Help bind everything together so the meatloaf holds its shape
- Garlic and onion powder: Brings warm, savory depth without overpowering
- Cheddar cheese: Melts easily into the recipe
- Ketchup: Forms the base of the sweet-tangy glaze
- Brown sugar: Adds caramel sweetness to the glaze as it cooks
- Yellow mustard: Brings tang and brightness to balance the sweetness
See recipe card for full ingredient list and quantities.
Instructions
- Step 1: In a large bowl, gently combine beef, crushed crackers, onion, green pepper, eggs, milk, seasoning and cheese. Mix just until combined.
- Step 2: Form the mixture into a loaf shape and carefully place it into the prepared slow cooker.
- Step 3: Stir together ketchup, brown sugar, and mustard until smooth. Spread half the glaze over the meatloaf before cooking.
- Step 4: Cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours until tender and fully cooked. Drain excess liquid if needed, then spread the remaining glaze on top. Cover for 10 to 15 minutes to warm through.
Substitutions
- Ground turkey instead of beef
- Breadcrumbs instead of crackers
- Colby Jack instead of cheddar
Variations
- Bacon-wrapped for extra smoky richness
- Spicy version with jalapeños or hot sauce
- BBQ glaze swap instead of ketchup mixture
Equipment
A large slow cooker, mixing bowl, and a spoon or spatula for gentle mixing.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or oven. Freeze cooked slices for up to 2 months
Top tip
Don't overmix the meat: the gentler you are, the more tender and juicy your meatloaf will be.
FAQ
Yes, you can shape the meatloaf and store it covered in the fridge for up to 24 hours before slow cooking.
Related
Looking for other recipes like this? Try these:
Slow Cooker Copycat Cracker Barrel Meatloaf
Ingredients
- 2 pounds lean ground beef
- 1 sleeve buttery round crackers crushed
- 1 small onion finely diced
- ½ green bell pepper finely diced
- 2 eggs
- ½ cup milk
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup shredded cheddar cheese
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon yellow mustard
Instructions
- Lightly grease the inside of a large slow cooker or line it with parchment paper strips or foil for easier lifting.
- In a large bowl, combine the ground beef, crushed crackers, diced onion, diced green bell pepper, eggs, milk, salt, pepper, garlic powder, onion powder, and shredded cheddar cheese.
- Mix everything together gently until just combined. Do not overmix or the meatloaf can become dense.
- Shape the meat mixture into a loaf shape and place it into the slow cooker.
- In a small bowl, whisk together the ketchup, brown sugar, and yellow mustard until smooth.
- Spread half of the glaze evenly over the top of the meatloaf.
- Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the meatloaf is fully cooked and tender.
- Carefully drain excess grease from the slow cooker if needed.
- Spread the remaining glaze over the meatloaf and cover for another 10-15 minutes so the glaze warms through.
- Carefully remove the meatloaf from the slow cooker and let it rest for 5-10 minutes before slicing.
- Slice and serve warm with mashed potatoes, green beans, or mac and cheese.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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