Meatloaf with a Ranch Twist

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.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 402 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.