Meatloaf with a Ranch Twist

Meatloaf with a Ranch Twist
  • 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


  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.

05/24/2018
Meatloaf with a Ranch Twist, recipe PT15M PT1H 5 455 calories

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