Cheddar Ranch Meatloaf
Cheddar ranch meatloaf: 2 pounds of lean beef seasoned with dry ranch mix and au jus gravy mix, with sharp cheddar, eggs and soft bread crumbs, baked to 160°F. Serves 6.
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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.
Notes
For a turkey loaf, use 2 tablespoons ranch seasoning per pound and bake to 165°F. Refrigerate leftovers within 2 hours; eat within 3 to 4 days or freeze up to 3 to 4 months. Reheat to 165°F.
Nutrition
Serving: 1servingCalories: 490kcalCarbohydrates: 12.1gProtein: 41.3gFat: 29.3gSodium: 1348mgFiber: 0.5gSugar: 2.2g