Bob Evans Meatloaf Recipe (Copycat)
Description
This copycat Bob Evans meatloaf is tender, juicy, and topped with a sweet and tangy signature glaze that caramelizes as it bakes. Made with ground beef, ground pork, and simple pantry staples, it's classic homestyle comfort food you can make any night of the week.
Ingredients
Meatloaf
- 1½ pounds ground beef, 80/20
- ½ pound ground pork
- 1 cup crushed saltine crackers, about 24 crackers
- ½ cup whole milk
- 2 large eggs, beaten
- 1 small yellow onion, finely diced
- ¼ cup green bell pepper, finely diced
- 2 cloves garlic, minced
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
Signature Glaze
- ¾ cup ketchup
- ⅓ cup packed light brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon yellow mustard
Instructions
- Preheat. Preheat the oven to 350°F. Lightly grease a 9x5-inch loaf pan or line a rimmed baking sheet with foil.
- Soak the crackers. In a large bowl, combine the crushed saltines and milk. Let sit for 5 minutes until softened.
- Mix the meatloaf. Add the ground beef, ground pork, eggs, onion, green pepper, garlic, ketchup, Worcestershire sauce, salt, pepper, and thyme. Mix gently with your hands just until combined. Do not overmix.
- Shape. Press the mixture into the prepared loaf pan or shape into a 9x5-inch loaf on the baking sheet.
- Make the glaze. In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and mustard until the sugar dissolves.
- First glaze and bake. Spread half of the glaze over the top of the meatloaf. Bake for 45 minutes.
- Second glaze. Carefully drain any excess fat from the pan. Spoon the remaining glaze over the top.
- Finish baking. Return to the oven and bake for 15 to 25 minutes more, until the internal temperature reaches 160°F and the glaze is thick and caramelized.
- Rest and serve. Let the meatloaf rest for 10 minutes before slicing. Serve warm.
Equipment
- 9x5-inch loaf pan (or foil-lined rimmed baking sheet)
- Large Mixing Bowl
- Small mixing bowl
- Whisk
- Pastry brush or spoon
- Instant-read meat thermometer
Notes
- Air Fryer Method: Shape into a smaller loaf about 2 inches tall and place on parchment in the air fryer basket. Air fry at 350°F for 20 minutes, brush with half the glaze, then cook 10 to 15 minutes more, adding the remaining glaze during the last 5 minutes. Cook until the center reaches 160°F.
- All-Beef Option: Replace the ground pork with an additional ½ pound of ground beef.
- Breadcrumb Swap: Use ¾ cup plain breadcrumbs in place of the saltines if needed.
- Make Ahead: Shape the meatloaf, cover, and refrigerate up to 24 hours. Add the glaze just before baking and allow a few extra minutes of cook time.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze wrapped slices for up to 3 months.
- Reheating: Warm covered in the oven at 325°F for 15 to 20 minutes, or in the air fryer at 350°F for 5 to 7 minutes.
Nutrition
Serving: 1ServingCalories: 329kcalCarbohydrates: 26gProtein: 26gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 121mgSodium: 785mgPotassium: 577mgFiber: 1gSugar: 17gVitamin A: 271IUVitamin C: 6mgCalcium: 60mgIron: 3mg