10 Simple Cracker Barrel Meatloaf Recipes Designed for Make-Ahead Meals

Meatloaf works well when you need meals ready for the week. Cracker Barrel style recipes bring familiar flavors that reheat nicely. These options focus on basic ingredients and steps that fit into a regular schedule. You can prep them in advance and pull from the freezer or fridge as needed. Each recipe gives clear directions for making and storing.

Helpful Tips Before You Start

These tips will help you prepare Cracker Barrel style meatloaf recipes for easy make ahead meals.

Mix the night before

Combine the ground beef, onions, and seasonings in a bowl. Cover and chill the mixture overnight so the flavors blend.

Shape into individual loaves

Divide the meat mixture into smaller loaves or muffins tins instead of one large pan. Smaller portions freeze faster and thaw more evenly.

Freeze before baking

Wrap each shaped loaf tightly in plastic wrap then foil. Label with the date and freeze for up to two months.

Add the topping later

Store the ketchup or glaze topping in a separate container. Brush it on right before the meatloaf goes into the oven to keep the surface from getting soggy.

Classic Cracker Barrel-Style Meatloaf with Buttermilk Biscuits and Green Beans

This recipe brings the familiar comfort of Cracker Barrel right to your table with a meatloaf that stays moist thanks to crushed crackers and a simple glaze. It pairs well with tender buttermilk biscuits and lightly seasoned green beans, making it a solid choice for prepping meals ahead of busy weekdays.

The meatloaf can be mixed and shaped the night before so it is ready to bake when you need it. The biscuits come out flaky and the green beans stay bright, giving you a balanced plate without extra effort on the day you serve it.

Classic Cracker Barrel-Style Meatloaf with Buttermilk Biscuits and Green Beans

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 cup crushed Ritz crackers
• 1 large egg
• 1/2 cup milk
• 1/4 cup diced onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup ketchup
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 6 tablespoons cold butter, divided
• 3/4 cup buttermilk
• 1 pound fresh green beans
• 1/2 teaspoon garlic powder

fremgangsmåte

 

• Combine the ground beef, crushed Ritz crackers, egg, milk, diced onion, salt, and black pepper in a large bowl. Mix until just blended, then shape into a loaf and place on a baking sheet. Spread the ketchup over the top. Cover and refrigerate for at least 2 hours or overnight.
• When ready to cook, heat the oven to 350 degrees. Bake the meatloaf for 50 to 55 minutes until it reaches 160 degrees inside.
• While the meatloaf bakes, stir together the flour, baking powder, and 1/2 teaspoon salt in a bowl. Cut in 4 tablespoons of the cold butter until the mixture looks like coarse crumbs. Pour in the buttermilk and stir until a soft dough forms. Drop spoonfuls onto a second baking sheet.
• Place the biscuits in the oven for the last 15 minutes of the meatloaf cooking time. Bake until the tops are lightly golden.
• Bring a pot of water to a boil. Add the green beans and cook for 4 minutes, then drain. Return them to the pot and toss with the remaining 2 tablespoons butter and the garlic powder.
• Slice the meatloaf and serve it with the warm biscuits and green beans.

merknader

Mix and shape the meatloaf the evening before so it sets up and slices cleanly after baking. Use the same butter measurement for both biscuits and green beans to keep the flavor consistent across the plate. Leftovers reheat well in a covered skillet over low heat with a splash of water to keep the meatloaf moist.

Course: Main Course
Cuisine: American
Equipment: Mixing bowl, baking sheet, pot, skillet

Slow Cooker BBQ Meatloaf with Cornbread and Collard Greens

This slow cooker version turns classic meatloaf into an easy make-ahead meal with sweet and tangy BBQ flavor. The cornbread adds a touch of sweetness while the collard greens bring a savory, slightly smoky balance that holds up well after reheating. It works especially well when you want a full dinner ready with minimal evening effort.

Prep the meatloaf and sides in advance, then let the slow cooker handle the main cooking. The result is a tender, sliceable meatloaf with a caramelized BBQ coating alongside warm cornbread and tender greens.

Slow Cooker BBQ Meatloaf with Cornbread and Collard Greens

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1.5 pounds ground beef
• 1/2 cup breadcrumbs
• 1 egg
• 1 small onion, diced
• 1 cup BBQ sauce, divided
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 cup milk
• 2 tablespoons butter, melted
• 1 bunch collard greens, chopped
• 2 cups chicken broth
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

fremgangsmåte

 

• In a large bowl, combine the ground beef, breadcrumbs, egg, diced onion, and 1/2 cup BBQ sauce. Mix until evenly blended, then shape into a loaf that will fit in your slow cooker.
• Place the meatloaf in the slow cooker and pour the remaining 1/2 cup BBQ sauce over the top. Cover and cook on low for 6 hours until the internal temperature reaches 160°F.
• While the meatloaf cooks, prepare the cornbread. In a mixing bowl, stir together the cornmeal, flour, baking powder, milk, melted butter, and remaining egg until just combined. Pour into a greased baking dish and bake at 400°F for 20 minutes until golden on top.
• In a large pot, combine the chopped collard greens, chicken broth, minced garlic, salt, and black pepper. Bring to a simmer over medium heat and cook for 25 minutes, stirring occasionally, until the greens are tender.
• Let the meatloaf rest for 5 minutes before slicing. Serve slices with wedges of warm cornbread and a scoop of the collard greens.

merknader

Form the meatloaf the night before and store it covered in the refrigerator so it is ready to drop into the slow cooker the next morning. If the collard greens taste too bitter after cooking, add a splash of the BBQ sauce from the meatloaf to round out the flavor. Leftovers reheat well in the microwave with a damp paper towel over the cornbread to keep it from drying out.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Large Pot, Baking Dish

Italian Herb Meatloaf Parmesan over Zucchini Noodles

This recipe turns classic meatloaf into a make-ahead Italian meal with plenty of herbs and cheese. The meatloaf bakes ahead of time, then gets sliced and reheated with a light marinara topping before it goes over fresh zucchini noodles. It gives you the hearty texture of a Cracker Barrel style loaf without the heavy sides.

The flavor comes from garlic and Italian herbs mixed right into the meat, while the Parmesan melts on top for a savory finish. Zucchini noodles keep the plate lighter and cook quickly, so the whole dish works well for weeknight dinners after a little weekend prep.

Italian Herb Meatloaf Parmesan over Zucchini Noodles

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup Italian breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 teaspoons Italian herb seasoning
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 medium zucchini
• 1/4 cup marinara sauce
• Additional grated Parmesan cheese for serving

fremgangsmåte

 

• Preheat the oven to 375 degrees and line a small loaf pan with parchment.
• In a mixing bowl, combine the ground beef, breadcrumbs, 1/4 cup Parmesan, egg, Italian herb seasoning, garlic, salt, and pepper. Mix until evenly blended.
• Press the mixture into the prepared loaf pan and bake for 45 minutes until the internal temperature reaches 160 degrees. Let the meatloaf rest 10 minutes before slicing.
• While the meatloaf bakes, spiralize the zucchini into noodles.
• Heat a large skillet over medium heat and add the zucchini noodles. Cook for 2 to 3 minutes until just tender, then remove from heat.
• Slice the rested meatloaf into four portions. Top each slice with a spoonful of marinara sauce and a sprinkle of additional Parmesan.
• Divide the zucchini noodles among four plates and place one meatloaf slice on each portion.

merknader

Make the meatloaf up to two days ahead and store it whole in the fridge, then slice and reheat only what you need so the zucchini noodles stay crisp. If the zucchini release extra water during cooking, drain them briefly in a colander before serving to keep the plate from getting soggy.

Course: Main Course
Cuisine: Italian
Equipment: Mixing bowl, loaf pan, spiralizer, large skillet, baking sheet

Spicy Southwestern Meatloaf Tacos with Avocado Slaw

This recipe turns a batch of make-ahead Southwestern meatloaf into quick tacos that feel fresh every time. The spiced meatloaf reheats well and keeps its texture, while the avocado slaw comes together in minutes for a cool contrast to the heat. It works especially well on busy evenings when the main protein is already cooked and waiting in the fridge.

The meatloaf carries chili powder and cumin for bold flavor, and the slaw balances it with creamy avocado and crisp cabbage. Assemble just before serving so the tortillas stay soft and the slaw stays bright.

Spicy Southwestern Meatloaf Tacos with Avocado Slaw

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Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1 large egg
• 1/2 cup diced onion
• 1 jalapeno, diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 avocados
• 2 cups shredded cabbage
• Juice of 1 lime
• 1/4 cup chopped cilantro
• 8 small flour tortillas

fremgangsmåte

 

• Preheat the oven to 375 degrees. In a large bowl, combine the ground beef, breadcrumbs, egg, onion, jalapeno, chili powder, cumin, salt, and black pepper. Mix until evenly blended.
• Press the mixture into a loaf pan and bake for 45 minutes until the internal temperature reaches 160 degrees. Remove from the oven and let the meatloaf cool completely before storing for make-ahead use.
• When ready to serve, crumble the chilled meatloaf into a skillet over medium heat. Warm the crumbles for 5 to 7 minutes, stirring occasionally, until heated through and slightly crisp at the edges.
• While the meat warms, mash the avocados in a medium bowl. Stir in the shredded cabbage, lime juice, and cilantro until the slaw is evenly coated.
• Spoon the warmed meatloaf into the tortillas and top each taco with a generous scoop of avocado slaw. Serve right away.

merknader

Store the baked meatloaf whole in the fridge for up to three days, then crumble only the portion you need for tacos. If the slaw sits too long it can release water, so mix it just before assembly. For a milder version, swap the jalapeno for a small bell pepper when making the meatloaf.

Course: Main Course
Cuisine: Mexican
Equipment: Mixing Bowl, Loaf Pan, Skillet

Mushroom Swiss Stuffed Meatloaf with Roasted Root Vegetables

This meatloaf takes the classic Cracker Barrel style and adds a savory twist with a mushroom and Swiss filling. The earthy mushrooms and creamy cheese melt inside the beef mixture, while the roasted root vegetables cook alongside to soak up the juices. It works well for make-ahead meals because you can assemble everything the night before and bake it when ready to serve.

The finished dish offers a hearty texture with tender meat, pockets of melted cheese, and caramelized vegetables that add natural sweetness.

Mushroom Swiss Stuffed Meatloaf with Roasted Root Vegetables

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1.5 pounds ground beef
• 1 cup breadcrumbs
• 1 egg
• 1/4 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 ounces mushrooms, sliced
• 4 ounces Swiss cheese, sliced
• 2 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 1 small onion, diced
• 2 tablespoons olive oil

fremgangsmåte

 

• Preheat the oven to 375 degrees. In a large bowl, combine the ground beef, breadcrumbs, egg, milk, salt, and pepper until evenly mixed. Set aside.
• Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and cook until they release their liquid and turn golden, about 6 minutes. Remove from heat.
• On a sheet of parchment paper, press the meat mixture into a rectangle about 10 by 8 inches. Lay the Swiss cheese slices down the center, then top with the cooked mushrooms. Fold the sides of the meat over the filling and shape into a loaf, sealing the edges.
• Place the loaf on a baking sheet. Toss the carrots, parsnips, and onion with the remaining olive oil and arrange them around the meatloaf. Bake for 50 to 60 minutes until the meatloaf reaches 160 degrees internally and the vegetables are tender.
• Let the meatloaf rest for 10 minutes before slicing and serving with the roasted vegetables.

merknader

Assemble the stuffed meatloaf and chop the vegetables the day before, then cover and refrigerate until baking time. If the mushrooms release extra moisture during reheating, drain it off before serving to keep the filling from turning soggy. Swap parsnips for sweet potatoes if you want a slightly sweeter vegetable side.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Skillet, Baking Sheet

Turkey Spinach Meatloaf Muffins with Sweet Potato Mash

These turkey spinach meatloaf muffins offer a lighter take on classic meatloaf. The individual portions make them easy to prepare ahead and store for busy weeks. They pair well with a simple sweet potato mash that adds a mild sweetness to balance the savory turkey and spinach.

This recipe works well for make-ahead lunches or dinners. The muffins hold their shape after baking and reheat evenly without drying out. The overall flavor stays mild and comforting with a soft texture from the spinach mixed into the meat.

Turkey Spinach Meatloaf Muffins with Sweet Potato Mash

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 2 cups fresh spinach, chopped
• 1/2 cup breadcrumbs
• 1 large egg
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup ketchup
• 4 medium sweet potatoes, peeled and cubed
• 2 tablespoons butter
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon dried thyme

fremgangsmåte

 

• Preheat the oven to 375 degrees and lightly grease a 12-cup muffin tin.
• In a large bowl, combine the ground turkey, chopped spinach, breadcrumbs, egg, diced onion, minced garlic, ketchup, salt, black pepper, and thyme. Mix until evenly blended.
• Divide the mixture evenly among the muffin cups, pressing it down gently to fill each one.
• Bake the muffins for 25 minutes until they reach an internal temperature of 165 degrees.
• While the muffins bake, place the cubed sweet potatoes in a pot and cover with water. Bring to a boil and cook for 15 minutes until tender.
• Drain the sweet potatoes, then return them to the pot. Add the butter and milk, then mash until smooth. Season with a pinch of salt if needed.
• Serve the meatloaf muffins warm with a scoop of sweet potato mash on the side.

merknader

Prepare the muffins in advance and freeze them in a single layer before transferring to a freezer bag. Reheat frozen muffins in a 350-degree oven for 15 minutes while you make fresh mash. Skip the milk in the mash if you prefer a thicker texture that holds up better during storage.

Course: Main Course
Cuisine: American
Equipment: Muffin tin, Large mixing bowl, Medium pot, Potato masher

Asian Sesame-Glazed Meatloaf with Vegetable Fried Rice

This meatloaf puts a simple Asian spin on the classic Cracker Barrel style. The sesame glaze adds a sweet and savory finish while the vegetable fried rice turns it into a full meal you can portion and reheat all week.

It works well for busy weeks because both the meatloaf and rice can be made in advance and stored together. The texture stays firm enough to slice cleanly after chilling, and the flavors hold up nicely when reheated.

Asian Sesame-Glazed Meatloaf with Vegetable Fried Rice

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• ¾ cup crushed Ritz crackers
• 1 large egg
• ¼ cup milk
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons honey
• 3 cups cooked and cooled rice
• 1 cup frozen mixed vegetables
• 2 large eggs
• 1 tablespoon sesame seeds
• 2 green onions, sliced

fremgangsmåte

 

• Preheat the oven to 375°F. In a large bowl, combine the ground beef, crushed Ritz crackers, 1 egg, milk, half the minced garlic, ginger, and 1 tablespoon soy sauce. Mix until just combined.
• Shape the mixture into a loaf and place it in a loaf pan. Bake for 30 minutes.
• While the meatloaf bakes, stir together the remaining 2 tablespoons soy sauce, honey, and 1 tablespoon sesame oil to make the glaze.
• Remove the meatloaf from the oven, brush it with the glaze, and sprinkle with sesame seeds. Return it to the oven for 15 more minutes or until it reaches 160°F inside.
• Heat the remaining 1 tablespoon sesame oil in a large skillet over medium heat. Add the rest of the minced garlic and cook for 30 seconds.
• Add the frozen mixed vegetables and cook until warmed through. Push the vegetables to one side and scramble the 2 eggs in the empty space.
• Add the cooked rice and remaining 2 tablespoons soy sauce. Stir everything together and cook until the rice is hot. Remove from heat and top with sliced green onions.
• Slice the meatloaf and serve it alongside the vegetable fried rice.

merknader

Let the meatloaf cool completely before slicing so it holds its shape when you pack it for later meals. If you want a stronger sesame flavor, add an extra teaspoon of sesame oil to the rice right before serving. Leftovers reheat well in a covered skillet with a splash of water to keep the rice from drying out.

Course: Main Course
Cuisine: Asian
Equipment: Mixing bowl, Loaf pan, Large skillet, Baking sheet

Bacon Cheddar Meatloaf Casserole with Macaroni and Peas

This casserole combines classic meatloaf flavors with pasta and vegetables for a filling dish that holds up well after a day or two in the fridge. It works especially well when you want to prep a meal on the weekend and bake it later in the week without extra effort. The result is a savory mix of seasoned beef, smoky bacon, and sharp cheddar that clings to tender macaroni and bright peas.

The texture stays hearty without becoming dry because the pasta and peas add moisture during baking. It feels like a dressed-up version of meatloaf that appeals to both kids and adults.

Bacon Cheddar Meatloaf Casserole with Macaroni and Peas

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 6 slices bacon
• 1 1/2 cups shredded cheddar cheese
• 8 ounces elbow macaroni
• 1 cup frozen peas
• 1 small onion, finely chopped
• 1 large egg
• 1/2 cup breadcrumbs
• 1 teaspoon garlic powder
• Salt and black pepper to taste

fremgangsmåte

 

• Preheat the oven to 375 degrees and lightly grease a 9×9 baking dish.
• Cook the macaroni according to package directions, adding the frozen peas during the last two minutes. Drain and set aside.
• Cook the bacon in a skillet until crisp, then drain on paper towels and crumble into small pieces.
• In a large bowl, mix the ground beef, chopped onion, egg, breadcrumbs, garlic powder, salt, and pepper until evenly combined.
• Stir in half of the shredded cheddar and half of the crumbled bacon, then fold in the cooked macaroni and peas.
• Spread the mixture into the prepared baking dish and top with the remaining cheddar and bacon.
• Bake for 35 to 40 minutes until the top is golden and the center reaches 160 degrees. Let it rest for five minutes before serving.

merknader

Assemble the entire casserole the night before and keep it covered in the fridge so it is ready to slide straight into the oven after work. If the top browns too quickly during baking, loosely cover it with foil for the last 10 minutes. Leftovers reheat well in a 350-degree oven with a splash of water added to the dish to keep the macaroni from drying out.

Course: Main Course
Cuisine: American
Equipment: Large pot, Skillet, Mixing bowl, 9×9 baking dish

Greek Feta and Olive Meatloaf with Tzatziki and Warm Pita

This meatloaf brings Greek flavors to a simple make-ahead meal. Feta and olives add a salty bite while the loaf stays moist enough to slice well after chilling. It pairs nicely with cool tzatziki and soft pita for quick lunches or dinners during the week.

The recipe works well for batch cooking because the meatloaf holds its shape once cooled. You can bake it on the weekend and have ready slices that reheat without drying out.

Greek Feta and Olive Meatloaf with Tzatziki and Warm Pita

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 lb ground beef
• 1/2 cup crumbled feta cheese
• 1/3 cup chopped kalamata olives
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup finely diced onion
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup plain Greek yogurt
• 1/2 cucumber, grated and squeezed dry
• 1 tbsp chopped fresh dill
• 1 tbsp lemon juice
• 4 pita breads

fremgangsmåte

 

• Preheat the oven to 375°F and lightly grease a loaf pan.
• In a large bowl, combine the ground beef, feta, olives, breadcrumbs, egg, onion, garlic, oregano, salt, and pepper. Mix with your hands until just combined.
• Press the mixture evenly into the prepared loaf pan.
• Bake for 50 minutes until the internal temperature reaches 160°F. Let the meatloaf rest in the pan for 10 minutes, then transfer to a cutting board.
• While the meatloaf rests, stir together the Greek yogurt, grated cucumber, dill, and lemon juice in a small bowl to make the tzatziki.
• Warm the pita breads in a dry skillet or the oven for 1-2 minutes. Slice the meatloaf and serve with the tzatziki and warm pita on the side.

merknader

Slice the cooled meatloaf and store portions in airtight containers for up to three days. Reheat slices in a covered skillet with a splash of water to keep them moist. If you want a stronger olive flavor, chop a few extra olives and stir them into the tzatziki right before serving.

Course: Main Course
Cuisine: Mediterranean
Equipment: Mixing Bowl, Loaf Pan, Skillet

Maple Brown Sugar Meatloaf with Apple Cabbage Slaw and Potatoes

This recipe brings a sweet touch to classic meatloaf with a maple brown sugar glaze that caramelizes as it bakes. It pairs well with a crisp apple cabbage slaw for freshness and simple potatoes for a filling plate. The dish works well for make-ahead meals since the meatloaf and potatoes hold up nicely after reheating.

It offers a balance of savory meat, sweet glaze, and crunchy slaw that feels comforting without being heavy. Prepare the components on a weekend and assemble quick dinners during the week.

Maple Brown Sugar Meatloaf with Apple Cabbage Slaw and Potatoes

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1 large egg
• 1/4 cup milk
• 1 small onion, finely chopped
• 1/4 cup maple syrup
• 2 tablespoons brown sugar
• 2 cups shredded cabbage
• 1 apple, thinly sliced
• 2 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• 4 medium potatoes, peeled and cubed
• 2 tablespoons butter
• Salt and pepper to taste

fremgangsmåte

 

• Preheat the oven to 350 degrees. In a large bowl, mix the ground beef, breadcrumbs, egg, milk, onion, salt, and pepper until evenly combined.
• Shape the mixture into a loaf and place it in a loaf pan. Stir together the maple syrup and brown sugar, then spread half over the top of the loaf.
• Bake the meatloaf for 45 minutes. Add the remaining maple brown sugar mixture to the top and bake 15 minutes more until the internal temperature reaches 160 degrees.
• While the meatloaf bakes, place the cubed potatoes in a pot of salted water. Bring to a boil and cook until tender, about 15 minutes. Drain and mash with the butter, plus salt and pepper to taste.
• In a separate bowl, combine the shredded cabbage, sliced apple, mayonnaise, apple cider vinegar, salt, and pepper. Toss until the slaw is lightly coated.
• Slice the meatloaf and serve portions with a scoop of mashed potatoes and a side of apple cabbage slaw.

merknader

Mix the slaw just before serving so the cabbage stays crisp. The meatloaf can be fully cooked, cooled, and stored in the fridge for up to three days, then reheated in a 325-degree oven to keep the glaze from drying out. Use a firm apple like Granny Smith to add a slight tartness that balances the sweet glaze on the meatloaf.

Course: Main Course
Cuisine: American
Equipment: Large mixing bowl, Loaf pan, Baking sheet, Medium pot, Potato masher