Meatloaf with a Ranch Twist recipe

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Ingredients

½ cup vegetable juice (such as V8®)
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 pounds lean ground beef
1 tablespoon garlic powder
1 tablespoon onion powder
1 (1 ounce) package ranch dressing mix (such as Hidden Valley Ranch®)
1 teaspoon rubbed sage
1 teaspoon salt
½ teaspoon ground black pepper
1 cup Italian-seasoned dry bread crumbs
1 egg, beaten
½ cup fat-free milk

Nutrition Info

401.9 calories
carbohydrate: 24.3 g
cholesterol: 123.2 mg
fat: 19.6 g
fiber: 1.2 g
protein: 29.9 g
saturatedFat: 7.5 g
servingSize: -
sodium: 1037.9 mg
sugar: 8.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).

  2. Combine the vegetable juice, brown sugar, and Worcestershire sauce in a saucepan over medium heat, cook until the sauce thickens, about 10 minutes.

  3. Mix the ground beef, garlic powder, onion powder, ranch dressing mix, sage, salt, and pepper together in a large bowl. Gradually sprinkle the bread crumbs into the meat while mixing so the crumbs are distributed evenly throughout, add the egg and milk and continue mixing. Shape the mixture into a loaf and transfer to a loaf pan. Pour about half the sauce over the meatloaf.

  4. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cut the meatloaf into 6 even slices. Pour the remaining sauce over the slices to serve.

Recipe Yield

1 meatloaf

Recipe Note

I wanted a different twist to my meatloaf, so I added a package of dry Hidden Valley Ranch Dressing Mix. Instead of using ketchup for the sauce, I use V8 to add a different taste. Use the spicy if you want more of a kick to your sauce. My kids went back for seconds when normally I have to beg them to just eat meatloaf.

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