Meatloaf with a Ranch Twist

Meatloaf with a Ranch Twist

 Made  times
Chihuahua Girl 3

"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

1 h 25 m servings 402 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 1038 mg
  • 42%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

45
  1. 55 Ratings

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Most helpful positive review

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

Most helpful critical review

The flavor was very good but the texture was blah. It was too soft. I followed the recipe to a T. Sorry, I try to rate recipes fairly and this did not do it for us.

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

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 lo...

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 gro...

The flavor was very good but the texture was blah. It was too soft. I followed the recipe to a T. Sorry, I try to rate recipes fairly and this did not do it for us.

I rarely vary from my tried and true sage, bell peppers and onions based family recipe but wanted something different today. I feel bad about rating this because I made so many changes. It’s one...

My teens all loved this recipe! My husband who doesn't like meatloaf loved it as well!

Everyone loved this when I made it!! The only thing I did differently was to add about 1 tbsp of red wine vinegar to the sauce to add some tang to it; it was AWESOME!

Yummy,I was looking for a good meatloaf recipe,and now i found it.......Taste even better the next day. Thank You

I found it to be bland.

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