Cracker Barrel Meatloaf

Ingredients Quantity
Meatloaf Base:
Ground beef (80% lean): 2 pounds
Onion, finely diced: 1 medium
Green bell pepper, finely diced: 1 small
Milk: ¾ cup
Crackers, crushed (or breadcrumbs): 1 cup
Eggs: 2 large
Ketchup: ½ cup
Cheddar cheese, shredded: ½ cup
Salt: 1 teaspoon
Black pepper: ½ teaspoon
Glaze:
Ketchup: ½ cup
Brown sugar: ¼ cup
Yellow mustard: 1 tablespoon
Optional Additions
Worcestershire sauce (for the base): 1 tablespoon
Garlic powder: ½ teaspoon
Barbecue sauce (to replace or enhance the glaze): 2 tablespoons
Red pepper flakes (for a kick): ½ teaspoon

Tips for Success
Mix Gently: Overmixing the meatloaf base can lead to a dense texture. Combine ingredients just until mixed.
Use Fresh Ingredients: Fresh vegetables and good-quality meat enhance the flavor.
Test for Doneness: Use a meat thermometer to ensure the center reaches 160°F (71°C).
Rest Before Slicing: Let the meatloaf rest for 10 minutes after baking to maintain its shape and juiciness.
Double the Glaze: Some prefer extra glaze for dipping or spreading on individual slices.
Instructions
Prepare the Oven: Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
Mix the Ingredients: In a large bowl, combine ground beef, onion, bell pepper, crushed crackers, milk, eggs, ketchup, cheddar cheese, salt, and pepper. Mix gently until just combined.
Shape the Meatloaf: Transfer the mixture to the prepared pan and press it evenly. Alternatively, shape it into a loaf and place it on a baking sheet.
Make the Glaze: In a small bowl, mix ketchup, brown sugar, and mustard. Spread half of the glaze over the meatloaf.
Bake: Bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C).
Glaze Again: Spread the remaining glaze on top during the last 10 minutes of baking.
Cool and Serve: Let the meatloaf rest for 10 minutes before slicing. Serve with mashed potatoes or vegetables.