12 Small-Batch Cracker Barrel Meatloaf Recipes for 1-Pound Loaves

Cracker Barrel meatloaf has a flavor many home cooks want to recreate. A full size loaf often makes more than one household needs at a time. These recipes scale the same style down to 1 pound loaves. You will find options that keep the basic seasoning mix and a few that add simple changes like cheese or vegetables. Each one focuses on easy steps and realistic portion sizes.

Helpful Tips Before You Start

These tips help you get consistent results with small 1-pound meatloaf batches.

Mix Just Until Combined

Overworking the meat makes the loaf dense. Stir the ingredients lightly with a fork or your hands until they hold together.

Use Crushed Crackers for Texture

Cracker Barrel style meatloaf relies on crushed Ritz crackers instead of breadcrumbs. They keep the small loaf moist without extra liquid.

Shape or Pan for Even Cooking

Form the mixture into a compact loaf on a sheet pan or use a mini loaf pan. Both methods promote steady heat in a 1-pound batch.

Check Temperature at 45 Minutes

Small loaves finish faster than full-size ones. Pull the meatloaf when it reaches 160°F to prevent dryness.

Rest Before Slicing

Let the loaf sit for 5 minutes after baking. This step keeps the slices from falling apart.

Classic Cracker Barrel Glazed Meatloaf

This version brings the familiar Cracker Barrel meatloaf flavor into a smaller loaf that serves four. It works well for weeknight dinners when you want a comforting main without extra leftovers.

The meat stays tender from the milk-soaked crackers while the glaze adds a sweet and tangy finish that browns in the oven.

Classic Cracker Barrel Glazed Meatloaf

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup crushed Ritz crackers
• 1/4 cup milk
• 1 large egg
• 1/4 cup finely chopped onion
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup ketchup
• 2 tablespoons brown sugar
• 1 teaspoon yellow mustard

fremgangsmåte

 

• Preheat the oven to 350 degrees and lightly grease a small loaf pan.
• In a bowl, combine the crushed Ritz crackers and milk. Let them sit for two minutes so the crackers soften.
• Add the ground beef, egg, onion, salt, and black pepper to the bowl. Mix with your hands until the ingredients are evenly distributed but not overworked.
• Transfer the mixture to the prepared loaf pan and shape it into an even loaf.
• In a small bowl, stir together the ketchup, brown sugar, and yellow mustard until smooth. Spread the glaze evenly over the top of the meatloaf.
• Bake for 55 to 60 minutes until the internal temperature reaches 160 degrees. Let the meatloaf rest for five minutes before slicing.

merknader

Use Ritz crackers for the closest match to the original restaurant texture. If the glaze starts to darken too quickly, loosely cover the pan with foil for the last 15 minutes. Leftovers reheat well in a 300-degree oven with a little extra glaze brushed on top.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Loaf Pan, Oven

Bacon-Wrapped Onion Meatloaf

This bacon-wrapped meatloaf brings smoky crunch on the outside and sweet onion flavor through every bite of the beef. It works well for a weeknight dinner when you want something hearty without making a big batch. The small loaf stays moist inside while the bacon renders and crisps on top.

Bacon-Wrapped Onion Meatloaf

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 medium onion, finely diced
• 1 large egg
• 1/2 cup plain breadcrumbs
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 slices bacon

fremgangsmåte

 

• Preheat the oven to 375 degrees and line a baking sheet with foil.
• In a mixing bowl, combine the ground beef, diced onion, egg, breadcrumbs, Worcestershire sauce, salt, and pepper. Mix until evenly blended but do not overwork the meat.
• Shape the mixture into a compact 1-pound loaf about 8 inches long.
• Lay the bacon slices across the top of the loaf, overlapping them slightly, then tuck the ends underneath to secure.
• Place the wrapped loaf on the prepared baking sheet and bake for 50 to 55 minutes until the internal temperature reaches 160 degrees and the bacon looks browned and crisp.
• Let the meatloaf rest for 5 minutes before slicing.

merknader

Slice the onion small so it softens fully inside the loaf without creating large pockets. If the bacon browns too fast, loosely tent the loaf with foil for the last 10 minutes. Leftovers reheat well in a skillet over medium heat to keep the bacon from turning soggy.

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

Italian Herb Meatloaf with Marinara

This recipe brings Italian herbs and marinara together in a small meatloaf that feels like a step up from basic versions. The blend of seasonings and cheese creates a savory profile that works well for family dinners or casual meals with friends. It keeps portions reasonable while delivering familiar flavors.

The finished loaf has a firm yet tender texture from the simple binding ingredients. Marinara spooned on top adds moisture and a bright finish without extra steps.

Italian Herb Meatloaf with Marinara

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup milk
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup marinara sauce

fremgangsmåte

 

• Heat the oven to 350 degrees and lightly grease a small loaf pan.
• Place the ground beef, breadcrumbs, egg, milk, onion, garlic, Italian seasoning, Parmesan cheese, salt, and black pepper in a large bowl.
• Mix the ingredients with your hands until they are evenly combined but not overworked.
• Transfer the mixture to the prepared loaf pan and press it into an even shape.
• Bake for 45 minutes until the internal temperature reaches 160 degrees.
• Remove the pan from the oven and spread the marinara sauce evenly over the top of the loaf.
• Return the pan to the oven and bake for 10 more minutes to warm the sauce.

merknader

Let the meatloaf rest for 10 minutes before slicing so the juices settle. Warm the marinara briefly on the stove if you prefer it hot rather than just baked on top. Leftovers reheat well in a covered skillet with a splash of water to keep the sauce from drying out.

Course: Main Course
Cuisine: Italian
Equipment: Mixing Bowl, Loaf Pan, Oven

BBQ Pulled-Pork-Style Meatloaf

This meatloaf brings the bold flavors of pulled pork into a simple oven-baked loaf. It works well for weeknights when you want sweet and tangy barbecue taste without firing up a smoker. The result is a moist loaf with a sticky sauce layer on top.

BBQ Pulled-Pork-Style Meatloaf

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground pork
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1/4 cup BBQ sauce
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons BBQ sauce (for topping)

fremgangsmåte

 

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
• In a large bowl, combine the ground pork, panko breadcrumbs, egg, 1/4 cup BBQ sauce, onion, garlic, brown sugar, smoked paprika, salt, and pepper.
• Mix with your hands until the ingredients are evenly distributed but do not overwork the meat.
• Shape the mixture into a 1-pound loaf on the prepared baking sheet.
• Spread the remaining 2 tablespoons of BBQ sauce evenly over the top of the loaf.
• Bake for 45 to 50 minutes until the internal temperature reaches 160 degrees.
• Let the meatloaf rest for 5 minutes before slicing.

merknader

Mix the BBQ sauce with a pinch of the brown sugar before spreading it on top if you prefer a thicker glaze. Leftovers reheat well in a skillet with a splash of water to keep the slices moist. Serve slices on sandwich buns with extra sauce for a pulled-pork feel.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Meat Thermometer

Mushroom Swiss Stuffed Meatloaf

This version packs a savory surprise inside a compact one-pound loaf. Sautéed mushrooms and melted Swiss cheese create a rich filling that pairs well with the simple beef base. It works nicely for a weeknight meal when you want comfort food without a lot of leftovers.

The texture stays moist thanks to the milk and egg, while the mushrooms add an earthy note that balances the cheese. Crushed crackers give it a familiar Cracker Barrel-style tenderness without needing extra ingredients.

Mushroom Swiss Stuffed Meatloaf

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 lb ground beef
• 1/2 cup crushed Ritz crackers
• 1/4 cup milk
• 1 large egg
• 1/4 cup finely chopped onion
• 1 tsp Worcestershire sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz button mushrooms, sliced
• 1 tbsp butter
• 4 oz Swiss cheese, sliced

fremgangsmåte

 

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• In a skillet over medium heat, melt the butter and cook the sliced mushrooms until they release their liquid and turn golden, about 6 minutes. Set them aside to cool slightly.
• In a mixing bowl, combine the ground beef, crushed Ritz crackers, milk, egg, onion, Worcestershire sauce, salt, and black pepper. Mix gently until just combined.
• Place half the meat mixture on the baking sheet and shape it into a flat rectangle. Layer the cooked mushrooms and Swiss cheese slices down the center, leaving a border around the edges.
• Cover with the remaining meat mixture, seal the edges, and shape into a loaf about 8 inches long.
• Bake for 50 to 55 minutes until the internal temperature reaches 160°F. Let the loaf rest for 5 minutes before slicing.

merknader

Slice the loaf thick so the mushroom and cheese filling stays in place. If the mushrooms release extra liquid during baking, tilt the pan slightly to drain it off before resting the meatloaf. Leftovers reheat well in a covered skillet over low heat with a splash of broth to keep the cheese from drying out.

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

Spicy Chipotle and Pepper Jack Meatloaf

This version brings a smoky heat to the classic meatloaf with chipotle peppers and plenty of melted Pepper Jack cheese throughout the loaf. It works well for weeknight dinners when you want something familiar but with a bolder flavor that still stays easy to put together.

The finished loaf has a tender texture from the cheese and a steady kick from the chipotle that pairs nicely with simple sides like roasted vegetables or mashed potatoes.

Spicy Chipotle and Pepper Jack Meatloaf

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 2 chipotle peppers in adobo sauce, finely chopped
• 1 cup shredded Pepper Jack cheese, divided
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup finely diced onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons ketchup

fremgangsmåte

 

• Preheat the oven to 375 degrees and lightly grease a small loaf pan.
• In a large bowl, combine the ground beef, chopped chipotle peppers, 3/4 cup of the shredded Pepper Jack cheese, breadcrumbs, egg, onion, garlic, cumin, salt, and black pepper. Mix with your hands until the ingredients are evenly distributed but not overworked.
• Transfer the mixture to the prepared loaf pan and press it into an even shape. Spread the ketchup over the top.
• Bake for 45 minutes. Remove the pan from the oven, sprinkle the remaining 1/4 cup of Pepper Jack cheese over the top, and return it to the oven for 5 more minutes until the cheese melts.
• Let the meatloaf rest in the pan for 10 minutes before slicing.

merknader

Mixing most of the Pepper Jack into the beef keeps the spicy cheese flavor running through every slice, while the final sprinkle on top gives a nice melted layer. If the heat feels too strong, reduce the chipotle to one pepper next time. Leftovers reheat well in a covered skillet over low heat to keep the cheese from drying out.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Loaf Pan, Oven

Apple Sage Meatloaf with Maple Glaze

This version of meatloaf combines diced apple with fresh sage for a savory loaf that stays moist. The maple glaze adds a light sweetness that balances the herbs without overpowering the beef. It suits weeknight dinners when you want something comforting but a little different.

The small 1-pound size works well for smaller households or when you want variety in the weekly meal plan. The texture stays tender thanks to the apple and milk, while the glaze forms a simple caramelized top.

Apple Sage Meatloaf with Maple Glaze

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 medium apple, peeled and finely diced
• 2 tablespoons chopped fresh sage
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup milk
• 1/4 cup finely chopped onion
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup maple syrup
• 1 tablespoon apple cider vinegar

fremgangsmåte

 

• Heat the oven to 350°F and lightly grease a small loaf pan. In a mixing bowl, add the ground beef, diced apple, sage, breadcrumbs, egg, milk, onion, salt, and pepper.
• Mix the ingredients with your hands or a spoon until they are just combined. Avoid overmixing to keep the texture tender.
• Transfer the mixture to the prepared loaf pan and shape it into an even loaf.
• Bake for 30 minutes. While it bakes, stir together the maple syrup and apple cider vinegar in a small bowl.
• Remove the pan from the oven and brush the maple mixture evenly over the top of the loaf. Return it to the oven and bake for another 15 minutes, or until the internal temperature reaches 160°F.
• Let the meatloaf rest in the pan for 5 minutes before slicing.

merknader

Granny Smith apples give the best balance of tartness against the maple. If the glaze thickens while the loaf rests, warm a spoonful of maple syrup and drizzle it over each slice just before serving. Leftovers reheat well in a covered skillet over low heat with a splash of water to keep the meat moist.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Loaf Pan, Pastry Brush

Garlic Parmesan Crusted Meatloaf

This garlic parmesan crusted meatloaf adds a savory, cheesy layer to the familiar Cracker Barrel meatloaf style. The beef stays tender inside while the top turns golden and crisp from the garlic and parmesan. It suits weeknight meals when you want a little extra flavor without extra effort.

The crust gives each slice a bold garlic taste and pleasant crunch that pairs well with simple sides. It makes a good choice for small households or when you need just enough for dinner and leftovers.

Garlic Parmesan Crusted Meatloaf

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup milk
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup grated Parmesan cheese
• 2 tablespoons butter, melted
• 1 tablespoon fresh parsley, chopped

fremgangsmåte

 

• Heat the oven to 350°F. In a mixing bowl, combine the ground beef, breadcrumbs, egg, milk, onion, 2 cloves of the minced garlic, salt, and pepper. Stir just until the mixture holds together.
• Form the mixture into a 1-pound loaf and set it on a baking sheet.
• In a small bowl, stir together the remaining clove of minced garlic, Parmesan cheese, and melted butter.
• Spread the parmesan mixture evenly over the top and sides of the loaf.
• Bake for 45 to 55 minutes, until the internal temperature reaches 160°F.
• Remove from the oven and let the meatloaf rest for 5 minutes. Sprinkle with the chopped parsley before slicing.

merknader

Use freshly grated Parmesan for the best crust texture, as pre-shredded cheese can turn dry. The melted butter helps the topping brown evenly, so avoid skipping it. Leftovers reheat well in a 300°F oven for 10 minutes to keep the crust crisp.

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

Mexican Taco-Spiced Meatloaf with Queso

This version brings taco night flavors into a simple meatloaf that stays moist and holds together well. The spices give it a bold kick while the queso on top adds a creamy finish that pairs nicely with rice or tortillas on the side.

It works well for busy evenings when you want something comforting but with a bit more zest than a plain loaf. The small batch keeps portions manageable and leaves little leftover.

Mexican Taco-Spiced Meatloaf with Queso

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Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup crushed saltine crackers
• 1 large egg
• 3 tablespoons taco seasoning
• 1/4 cup milk
• 1/4 cup canned diced tomatoes with green chilies, drained
• 1 cup shredded cheddar cheese, divided
• 1/2 cup prepared queso cheese dip, warmed

fremgangsmåte

 

• Heat the oven to 350 degrees and lightly grease a small loaf pan.
• In a mixing bowl, combine the ground beef, crushed saltine crackers, egg, taco seasoning, milk, drained tomatoes with green chilies, and 1/2 cup of the shredded cheddar cheese.
• Mix with your hands until the ingredients are evenly distributed but do not overwork the meat.
• Press the mixture into the prepared loaf pan and smooth the top.
• Bake for 45 minutes until the internal temperature reaches 160 degrees.
• Remove the pan from the oven, spread the warmed queso over the top, and sprinkle with the remaining 1/2 cup shredded cheddar cheese.
• Return to the oven for 5 more minutes until the cheese melts.
• Let the meatloaf rest for 5 minutes before slicing.

merknader

Warm the queso gently on the stove or in the microwave so it spreads evenly without thinning out too much. If you prefer less heat, use a mild taco seasoning blend. Leftovers reheat well in a covered skillet with a splash of milk to keep the texture moist.

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

Vegetable Garden Meatloaf with Zucchini and Carrots

This meatloaf brings fresh zucchini and carrots into a classic small-batch loaf. It works well for weeknight meals when you want added vegetables without extra sides. The zucchini helps keep the texture moist while the carrots give a gentle sweetness that pairs nicely with the beef.

Vegetable Garden Meatloaf with Zucchini and Carrots

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 cup grated zucchini, squeezed dry
• 1/2 cup grated carrots
• 1/2 cup breadcrumbs
• 1 large egg
• 1/4 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon Worcestershire sauce
• 1/4 cup ketchup

fremgangsmåte

 

• Preheat the oven to 350 degrees and lightly grease a small loaf pan.
• In a mixing bowl, combine the ground beef, squeezed zucchini, grated carrots, breadcrumbs, egg, milk, salt, black pepper, garlic powder, and Worcestershire sauce. Mix with your hands until the ingredients are evenly distributed.
• Press the mixture into the prepared loaf pan and smooth the top.
• Spread the ketchup evenly over the surface of the loaf.
• Bake for 55 to 60 minutes until the internal temperature reaches 160 degrees. Let the meatloaf rest for 5 minutes before slicing.

merknader

Squeeze the zucchini well before adding it so the loaf holds its shape. Leftovers reheat well in a skillet over low heat with a splash of water to keep them from drying out. If you want a stronger vegetable flavor, grate the carrots finer so they blend more into the meat.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Loaf Pan, Oven

Smoked Paprika and Gouda Meatloaf

This version of meatloaf uses smoked paprika to give the beef a gentle smoky flavor that stays mild enough for everyday meals. Gouda melts into the mix and creates a creamy texture throughout the loaf, making it a nice change from standard Cracker Barrel copies when you want something a little richer.

It works well for small households or when you only need enough for one dinner plus leftovers. The finished loaf slices cleanly and pairs easily with roasted vegetables or a simple green salad.

Smoked Paprika and Gouda Meatloaf

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 cup shredded Gouda cheese
• 2 teaspoons smoked paprika
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup milk
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons ketchup

fremgangsmåte

 

• Heat the oven to 375 degrees and lightly grease a small loaf pan.
• In a large bowl, combine the ground beef, 3/4 cup of the shredded Gouda, smoked paprika, breadcrumbs, egg, milk, diced onion, minced garlic, salt, and black pepper.
• Mix with your hands or a fork until the ingredients are evenly distributed but not overworked.
• Press the mixture into the prepared loaf pan and smooth the top.
• Stir the ketchup with the remaining 1/4 cup Gouda and spread it over the surface of the loaf.
• Bake for 50 to 55 minutes until the internal temperature reaches 160 degrees.
• Let the meatloaf rest in the pan for 10 minutes before slicing.

merknader

Shred the Gouda from a block rather than using pre-shredded cheese so it melts more evenly into the beef. If you prefer a stronger smoke flavor, add an extra half teaspoon of smoked paprika to the ketchup topping before spreading it on. Leftovers reheat well in a covered skillet over low heat with a splash of water to keep the slices moist.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Loaf Pan, Oven

Honey Mustard Pretzel-Crusted Meatloaf

This meatloaf combines the familiar comfort of a small beef loaf with a sweet-tangy honey mustard layer and a salty pretzel crust. The result is a balanced bite that feels familiar yet stands out from plain versions.

It suits weeknight dinners or casual gatherings when you want something simple but with extra texture. The crust stays crisp while the inside stays moist and lightly seasoned.

Honey Mustard Pretzel-Crusted Meatloaf

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/4 cup milk
• 1/2 cup finely crushed pretzels
• 1/4 cup diced onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 cup coarsely crushed pretzels

fremgangsmåte

 

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
• In a mixing bowl, combine the ground beef, egg, milk, 1/2 cup finely crushed pretzels, onion, salt, and black pepper. Mix until evenly blended.
• Shape the mixture into a 1-pound loaf and place it on the prepared baking sheet.
• Stir the honey and Dijon mustard together in a small bowl until smooth.
• Brush the honey mustard mixture over the top and sides of the loaf.
• Press the 1 cup coarsely crushed pretzels onto the coated surfaces so they stick firmly.
• Bake for 45 to 50 minutes, or until the internal temperature reaches 160 degrees. Let the loaf rest for 5 minutes before slicing.

merknader

Press the pretzels on firmly right after brushing the honey mustard so they form a solid crust during baking. Leftovers reheat well in a 350-degree oven for 10 minutes to keep the coating crisp. If you prefer a milder mustard flavor, swap half the Dijon for yellow mustard.

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