To a small bowl, add ketchup, brown sugar, Worcestershire sauce and yellow mustard. Use small spoon or whisk to combine; set aside.
Add oil to a small skillet over medium heat. When oil is hot, add diced onions and peppers. Cook until softened, about 5 minutes. Remove from heat and set aside to cool.
To a large mixing bowl, add eggs, finely crushed Ritz crackers, cheese, milk, salt, black pepper, and sauteed vegetables. Stir with spatula to combine.
Add ground beef and gently combine to incorporate. Do not over mix or meatloaf will be dry.
Form into a loaf and place inside a meatloaf pan. Alternatively, shape meatloaf mixture into a large round loaf shape (similar to round loaf of bread) and place on baking sheet lined with foil or parchment paper.
Bake in preheated oven for 30 minutes. Remove pan from oven and spread meatloaf glaze over the top of meatloaf. Bake for an additional 30 to 40 minutes, or until the internal temperature in center of loaf reaches 155° F. (See Note 2)
Let meatloaf cool in pan for 15 minutes before slicing and serving. (See Note 3)
Bell pepper is optional; it is not used in Cracker Barrel's meatloaf recipe.
Let loaf rest for 15 minutes in the pan prior to slicing. As it rests, the loaf will continue to cook (called carryover cooking) and internal temperature should increase to a safe internal temp of 160° F.
If you don't have a cooking thermometer and there is any pink showing when you slice the meatloaf, cover the pan with aluminum foil and return to oven to cook for an additional 15 minutes.
If cooking at high altitude, add 15-20 minutes to time shown in this recipe.