Meatloaf with a Ranch Twist

Meatloaf with a Ranch Twist

by Andréa Berger 2 years ago
4.3 (9)
1 hour
401.9 kcal
24.3 g carbs
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Description

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
  • 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
Directions
  1. 1. Preheat an oven to 350 degrees F (175 degrees C).
  2. 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. 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. 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.
Nutrition Facts
serving: 1 meatloaf
calories: 401.9 kcal
carbohydrates: 24.3 g
protein: 29.9 g
saturated fat: 7.5 g
cholesterol: 123.2 mg
sodium: 1037.9 mg
fiber: 1.2 g
sugar: 8.3 g