Ranch Meatloaf
Make ahead and freezer friendly meatloaf with a Ranch flavor and twist!
Servings - 16 servings
Equipment
Ingredients
- 3 lbs ground beef
- 3 large eggs
- 1 cup breadcrumbs gluten free or regular
- 1 1/2 Tbsp minced onion
- 1 1/2 tsp garlic powder
- 3 Tbsp dry Ranch seasoning mix
- 2/3 cup milk
- fresh veggies or salad side dish
Instructions
- In a large mixing bowl with the meat masher, combine the ground beef, eggs, breadcrumbs, minced onion, garlic powder, dry Ranch mix and milk. Mix until combined together.
- Form 2 large piece of foil around 2 9x5-inch loaf pans and then press the foil into the loaf pans. Evenly divide the meatloaf mixture into the 2 foil lined loaf pans. Fold the foil around the meatloaf.
- Freeze overnight, or at least 2 hours, and then remove the meatloaf foil pack from the pan. Wash the pan and store for later.
- When it's time to cook your meatloaf for dinner, remove the foil pack from the freezer and place into the same loaf pan and into the refrigerator and thaw COMPLETELY for at least 24 hours. It's best to thaw completely before baking.
- Preheat the oven to 400 F. Unwrap the meatloaf and place into the pan without the foil. Bake for 55 to 65 minutes, or until completely cooked through. Baking time will vary depending on how thawed the meatloaf is and how "tall" the meatloaf is. Bake until cooked through.
- Serve Ranch Meatloaf with favorite veggies and potatoes side dishes. Enjoy!