Meatloaf with a Ranch Twist |
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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 1 |
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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. Ingredients:
1/2 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 |
1/2 teaspoon ground black pepper |
1 cup italian-seasoned dry bread crumbs |
1 egg, beaten |
1/2 cup fat-free milk |
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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