Cracker Barrel Hashbrown Casserole and Meatloaf
Introduction
Cracker Barrel Hashbrown Casserole and Meatloaf is a classic comfort food dish that brings warmth and happiness to any table. This meal is perfect for family gatherings or cozy dinners at home. With its rich flavors and hearty ingredients, it’s sure to please even the pickiest eaters!
Why Make This Recipe
You’ll want to make this recipe because it is simple, delicious, and can be prepared in one go. The combination of cheesy hashbrowns and savory meatloaf makes for a fulfilling meal that everyone will enjoy. Plus, it’s a fantastic dish for the weekends when you have a bit more time to cook!
How to Make Cracker Barrel Hashbrown Casserole and Meatloaf
Ingredients:
- 10.5 ounces cream of chicken soup
- 1 cup sour cream
- 1/2 cup yellow onion, chopped small
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 cups sharp cheddar cheese, shredded and divided in half
- 30 ounces hashbrowns
- 2 pounds lean ground beef (80/20)
- 1 1/4 cup crushed Ritz crackers
- 1/2 cup green bell pepper, finely chopped
- 1/2 cup sweet yellow onion, finely diced
- 1/2 cup half and half or whole milk
- 2 extra large eggs, beaten
- 1 1/2 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
- 3/4 cup ketchup
- 2 1/2 tablespoons light brown sugar, packed
- 2 teaspoons prepared yellow mustard
- 2 teaspoons Worcestershire sauce
Directions:
For the Hashbrown Casserole: Preheat the oven to 350°F (175°C). In a large bowl, mix together the cream of chicken soup, sour cream, chopped onion, garlic powder, salt, black pepper, and half of the cheddar cheese. Then, stir in the hashbrowns until everything is combined. Pour the mixture into a greased baking dish, sprinkle the remaining cheese on top, and bake for 30-40 minutes until it’s bubbly and golden.
For the Meatloaf: Also preheat the oven to 350°F (175°C). In another large bowl, combine the ground beef, crushed Ritz crackers, shredded cheddar cheese, green bell pepper, diced onion, half and half (or milk), eggs, kosher salt, and black pepper. Mix until well combined, then shape it into a loaf and place it into a baking dish. For the glaze, mix the ketchup, brown sugar, yellow mustard, and Worcestershire sauce in a small bowl, and spread it over the meatloaf. Bake for 1 hour, or until it’s fully cooked. Let it rest for a few minutes before slicing.
How to Serve Cracker Barrel Hashbrown Casserole and Meatloaf
Serve the hashbrown casserole hot, right out of the oven, alongside thick slices of meatloaf. You can pair this dish with some steamed vegetables or a fresh salad for a complete meal. Enjoy with family and friends!
How to Store Cracker Barrel Hashbrown Casserole and Meatloaf
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze individual portions in freezer-safe containers for up to 2 months.
Tips to Make Cracker Barrel Hashbrown Casserole and Meatloaf
- Use fresh ingredients for the best flavor.
- If you like a bit of spice, add some chopped jalapeños or red pepper flakes to the meatloaf mixture.
- Let the casserole cool for a few minutes before cutting into it for neater slices.
Variation
You can customize the hashbrown casserole by adding cooked bacon or sausage to it. For the meatloaf, consider adding herbs like parsley or thyme for extra flavor.
FAQs
1. Can I use frozen hashbrowns?
Yes, frozen hashbrowns work perfectly for this recipe! Just make sure they are thawed before mixing.
2. How do I know when the meatloaf is cooked?
Use a meat thermometer; the internal temperature should be at least 160°F (70°C) when fully cooked.
3. Can I make this recipe ahead of time?
Absolutely! You can prepare both the casserole and meatloaf a day in advance, then bake them when you’re ready to eat.
