A thick slice of our special recipe Meatloaf made with tomatoes, onions and green peppers. Comes with three country sides and made-from-scratch Buttermilk Biscuits or Corn Muffins.
I used my recipe conversion kitchen calculator that helps increase or decrease the number of servings to adjust this to four servings.
This is an unusual recipe because it calls for grated biscuit crumbs.
I made a package of Pillsbury refrigerated biscuits and grated two of them on a cheese grater. This works better when the biscuits are cooler.
You could also use the Pillsbury frozen biscuits and just make two rather than a package of eight.
Originally this was baked in a convection oven at 300 degrees. I baked this in a 350-degree oven for an hour.
Sometimes we want to cook something easy and quick and most of all delicious.
Yesterday I didn’t know what to cook for lunch and I came up with this Cracker Barrell Meatloafwhich turned out to be a success!
2/3 cup milk
32 Ritz crackers, crushed
1/2 cup chopped onion
4 ounces shredded sharp cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs ground beef
1/2 cup ketchup
1/2 cup brown sugar
1 teaspoon mustard.
Preheat oven to 350.
Beat eggs. Add milk and crackers. Stir in onion and cheese. Add ground beef. Mix well. Shape into a loaf.
Bake at 350 for 45 minutes.
Combine ketchup, brown sugar and mustard to make topping. Spoon half of the topping over the meatloaf after 30 mins of baking. Return loaf to oven for 10 more mins of baking. Spoon the rest of the topping over meatloaf, return to oven and bake for 5-10 mins more.
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