THE RECIPE JOURNAL · Main Course
Meatloaf with Ranch Dressing
This hearty meatloaf is packed with savory flavors and pairs perfectly with a creamy, tangy ranch dressing. It’s an easy, comforting meal that the whole family will love any night of the week.
FROM THE KITCHEN • Meatloaf with Ranch Dressing
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). In a small saucepan over medium heat, combine the vegetable juice, brown sugar, and Worcestershire sauce. Let it simmer for about 10 minutes until it thickens into a nice glaze.
02
Step 2
In a large bowl, mix together the ground beef, garlic powder, onion powder, ranch dressing mix, sage, salt, and pepper. Slowly sprinkle in the bread crumbs while stirring to make sure they’re evenly spread throughout. Then add the egg and milk, and give everything a good mix until it’s all combined.
03
Step 3
Shape the meat mixture into a loaf and place it in a loaf pan. Pour half of the sauce over the top, spreading it out a bit.
04
Step 4
Pop it in the oven and bake for about an hour, or until the meatloaf is cooked through and no longer pink inside. If you have a meat thermometer, it should read 160°F (70°C) in the center.
05
Step 5
Once it’s done, slice the meatloaf into six pieces and drizzle the rest of the sauce over the slices before serving. Enjoy!
Why you’ll love it
This dish combines the hearty flavor of meatloaf with the creamy, tangy taste of ranch dressing. It’s a comforting meal that feels both familiar and a little special. The ranch adds a fresh twist that makes every bite more enjoyable.
How to serve
Serve with mashed potatoes and steamed green beans for a classic meal. A crisp side salad or roasted vegetables also pair well. Drizzle extra ranch dressing on top or serve it on the side for dipping.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in the microwave or oven to keep it moist. You can also freeze slices for up to three months; thaw overnight in the fridge before reheating.
