Cheddar Ranch Meatloaf is a tender, savory family meatloaf seasoned with a packet of dry ranch mix and a little au jus gravy mix, with sharp cheddar mixed right through it. Two pounds of lean beef, eggs, soft bread crumbs and a splash of cream bake into a moist loaf in an hour. Lay a few slices of American cheese over the top as it comes out of the oven if you like. It serves 6.
How to make it: Mix the beef, ranch seasoning, au jus mix, bread crumbs, cheddar, eggs, onion flakes and cream in a large bowl, shape it into a loaf on a lined baking sheet, and bake at 350°F for about 60 minutes, until the center reads 160°F. Let it rest 10 minutes, then slice.
Why You’ll Love It
- 5 minutes of prep: everything goes into one bowl, no chopping unless you use fresh onion.
- Seasoning in a packet: the ranch mix and au jus mix bring the herbs, garlic, onion and beefy flavor.
- Cheese in every slice: a cup of sharp cheddar melts through the loaf as it bakes.
- A real family loaf: two pounds of beef, sliced into 6 generous servings.
Ingredient Notes
Lean ground beef: Two pounds. Lean beef keeps the loaf from sitting in a pool of grease.
Ranch seasoning mix: One envelope of dry ranch dressing mix, or 1/4 cup of homemade ranch seasoning. It goes straight into the meat, dry.
Au jus gravy mix: Two tablespoons add a deeper, beefy flavor under the ranch.
Soft bread crumbs: A cup and a half. Soft crumbs, made from fresh bread, keep the loaf tender.
Sharp cheddar: One cup, shredded and mixed in.
Eggs and cream: Three eggs bind the loaf, and 2 tablespoons of cream or evaporated milk keep it moist.
Onion: One tablespoon of dried onion flakes, or 2 tablespoons of finely minced fresh onion.
Ingredients
- 2 pounds lean ground beef
- 1 envelope ranch seasoning mix (or 1/4 cup homemade ranch seasoning)
- 2 tablespoons au jus gravy mix
- 1 1/2 cups soft bread crumbs
- 1 cup shredded sharp cheddar cheese
- 3 eggs
- 1 tablespoon dried onion flakes (or 2 tablespoons finely minced fresh onion)
- 2 tablespoons cream or evaporated milk
- 3 to 4 slices American cheese, for the top (optional)
How to Make Cheddar Ranch Meatloaf
1. Heat the oven. Heat the oven to 350°F and line a large baking sheet with parchment paper.
2. Mix. Put all the ingredients except the American cheese in a large bowl and mix until combined. Handle the mixture as little as you can so the meatloaf stays moist.
3. Shape. Shape the mixture into a loaf and place it on the lined baking sheet.
4. Bake. Bake for 60 minutes, until a food thermometer in the center of the loaf reads 160°F.
5. Rest and slice. Lay the cheese slices over the hot loaf if you like, cover it loosely and let it stand for 10 minutes before slicing.
How Much Ranch Seasoning to Put in Meatloaf
Yes, you can put a ranch seasoning packet in meatloaf. The dry mix goes straight into the meat along with the eggs and crumbs, no need to make dressing first. The amount follows the size of the loaf:
| Meat | Ranch seasoning | Binder |
|---|---|---|
| 2 pounds lean ground beef (this recipe) | 1 envelope, or 1/4 cup homemade | 3 eggs, 1 1/2 cups soft bread crumbs |
| 1 pound ground turkey | 2 tablespoons | 1 egg, 1 cup panko |
| 3/4 pound ground beef (a small loaf) | 2 tablespoons | 1 egg, a third of a cup of dry bread crumbs |
Mix gently. Stir or squeeze everything together just until it’s evenly combined. Working the meat too long packs it tight, and the loaf bakes up dense and dry.
Check the center, not the crust. The top browns long before the middle is done. A beef meatloaf is ready at 160°F on a food thermometer, the USDA FSIS temperature for ground beef. A turkey or chicken loaf needs 165°F.
Rest it covered. Ten minutes under a loose sheet of foil lets the juices settle, so the slices hold together.
Tips for Success
Make your own bread crumbs
Pulse leftover bread heels in a food processor for fine, soft crumbs.
Cook the onion first for a sweeter flavor
If you use fresh onion, sauté it with a little garlic in olive oil until it turns translucent and golden, about 10 minutes. Cooking mellows the onion and gives the loaf a slightly sweeter flavor. Let it cool before it goes into the meat.
Bake it on a sheet, not in a pan
A free-form loaf on a parchment-lined baking sheet browns on all sides, and the fat runs off instead of pooling around the meat.
Variations
- Turkey ranch meatloaf: mix 1 pound of ground turkey with 2 tablespoons of ranch seasoning, 1 egg and 1 cup of panko, with sautéed onion, red bell pepper, garlic and carrot cooled first. Bake until the center reaches 165°F.
- Mini loaves with bacon: shape the turkey mix into 5 small loaves on a foil-lined baking sheet, wrap each in a slice of bacon and tuck the ends under. Bake to 165°F.
- Ketchup glaze: heat 1/2 cup of ketchup with 2 tablespoons of brown sugar over low heat until it bubbles and thickens slightly, then spread it over the loaf.
- Small loaf: mix 3/4 pound of ground beef with 1 egg, 2 tablespoons of ranch seasoning and a third of a cup of dry bread crumbs, and bake in a loaf pan at 350°F for 40 to 45 minutes, to 160°F.
- Without cheese on top: skip the American cheese slices; the cheddar inside is plenty.
Storage & Reheating
Refrigerate leftovers within 2 hours in shallow covered containers. USDA FSIS says to eat them within 3 to 4 days, or freeze them for 3 to 4 months. Thaw frozen meatloaf in the refrigerator, never on the counter.
Reheat slices covered, in the oven or microwave, until they reach 165°F. For a quick lunch, heat a cold slice on a griddle and serve it on toasted sourdough as a meatloaf sandwich.
What to Serve With It
A ranch meatloaf wants comforting sides: Southern stewed potatoes, smothered green beans with potatoes or a sheet pan of roasted asparagus and carrots. If meatloaf is a regular at your table, try Old fashioned Momma’s Meatloaf, a Parmesan meatloaf or a French onion meatloaf next.
Frequently Asked Questions
Can you put a ranch seasoning packet in meatloaf?
Yes. Mix the dry seasoning straight into the meat with the eggs and crumbs. Use a full envelope for 2 pounds of beef, or 2 tablespoons for a smaller loaf of about 3/4 pound.
Can I use homemade ranch seasoning?
Yes. Use 1/4 cup of homemade ranch seasoning in place of the envelope for this 2-pound loaf.
What temperature is meatloaf done?
A beef meatloaf is done at 160°F in the center on a food thermometer. A turkey or chicken meatloaf needs 165°F.
Can I make it with ground turkey?
Yes. Use 2 tablespoons of ranch seasoning, 1 egg and 1 cup of panko for each pound of ground turkey, and bake it to 165°F.
How long does ranch meatloaf keep?
Three to 4 days in the refrigerator, or 3 to 4 months in the freezer. Reheat slices to 165°F.
Final Notes
Keep an envelope of ranch mix and one of au jus mix in the pantry, and this loaf is always an easy weeknight dinner. If you make it, tell me in the comments whether you topped it with cheese.
Cheddar Ranch Meatloaf
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Ingredients
- 2 pounds lean ground beef
- 1 envelope ranch seasoning mix dry ranch dressing mix, or 1/4 cup homemade ranch seasoning
- 2 tablespoons au jus gravy mix
- 1 1/2 cups soft bread crumbs
- 1 cup sharp cheddar cheese shredded
- 3 eggs
- 1 tablespoon dried onion flakes or 2 tablespoons finely minced fresh onion
- 2 tablespoons cream or evaporated milk
- 3 to 4 slices American cheese optional, for the top
Instructions
- Heat the oven to 350°F and line a large baking sheet with parchment paper.
- Put all the ingredients except the American cheese in a large bowl and mix until combined. Handle the mixture as little as you can so the meatloaf stays moist.
- Shape the mixture into a loaf and place it on the lined baking sheet.
- Bake for 60 minutes, until a food thermometer in the center of the loaf reads 160°F.
- Lay the cheese slices over the hot loaf if you like, cover it loosely and let it stand for 10 minutes before slicing.
