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Meatloaf with a Ranch Twist

Meatloaf with a Ranch Twist

  • Prep

    15 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 25 m
Chihuahua Girl

Chihuahua Girl

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 1038 mg
  • 42%

Based on a 2,000 calorie diet

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.
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Reviews

Cathy G.
40

Cathy G.

6/17/2009

Very good meatloaf and leftovers were great. I agree with past reviewers, the sauce is so yummy double up on it.

Micpsy12
37

Micpsy12

6/9/2009

This meat loaf was absolutely fantastic!! I made it last night and had the leftovers for lunch today. The only thing I might change is making more of the sauce for the drizzle once the meat loaf is cut. That sauce is so good that my husband and I decided that we'll try it as a marinade soon. I highly recommend this recipe.

Jen Metcalf
29

Jen Metcalf

2/16/2010

Very moist meatloaf! Instead of the usual loaf pan (and to stretch it out) i spread it into a 13x9 casserole dish - and cooked it for 40 minutes. I also used 1# lean ground beef & 19 oz lean ground turkey - couldn't tell the difference! Love the added ranch!

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