Ranch Meat Loaf
This is our favorite meatloaf - simple, yet full of delicousness. Plenty to feed the hungry men in your life.
Dovetailing Tip: Save leftover meatloaf to use for Meal 5, Meatloaf Grilled Cheese Sandwiches. Refrigerate leftover meatloaf without slicing. It is much easier to slice thin when cold.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 | eggs |
| 1/2 cup | ketchup |
| 1 cup | fine dry bread crumbs or crushed saltine cracker (28) |
| 1 envelope | (1/2 of a 2.2-ounce package) onion soup mix |
| 2 pounds | lean ground beef |
| 1/4 cup | ketchup |
| 1/4 cup | packed brown sugar |
| 1 teaspoon | dry mustard |
Directions:
In a large bowl, beat eggs with a whisk; whisk in 1/2 cup ketchup. Stir in bread crumbs and soup mix. Add ground meat; mix well. Lightly pat mixture into an 8x8x2-inch baking pan or an 8x4x2-inch loaf pan, leaving a well around edge for drippings.
Bake, uncovered, in a 350 degree F oven for 30 minutes for square pan or 45 minutes for loaf pan. Remove from oven; drain drippings.
In a small bowl, combine the 1/4 cup ketchup, brown sugar and dry mustard. Spoon ketchup mixture over meat loaf. Return to oven; bake, uncovered, for 15 to 20 minutes more or until an instant-read thermometer inserted into the center of the meat loaf registers 160 degrees F. Let stand for 10 minutes before cutting into slices. Makes 4 to 6 cowboy servings or 8 to 10 regular-folk servings.
Source: midwestliving.com
