Canyon Ranch Beef Meatloaf Recipes

MEATLOAF WITH A RANCH TWIST

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine the vegetable juice, brown sugar, and Worcestershire sauce in a saucepan over medium heat; cook until the sauce thickens, about 10 minutes.
• 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.
• 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.

RANCH MEATLOAF

Steps:

• 1. Mix all ingredients except ketchup in a bowl. Mix well. Place in a sprayed loaf pan. Top with ketchup.
• 2. Bake at 400 degrees for 45 minutes.

EASY RANCH MEATLOAF

Steps:

• Preheat oven to 350°F.
• Mix all ingredients together in a bowl, but avoid excessive handling for a moist meatloaf. Form into a loaf and place in a baking dish or loaf pan.
• Bake for 40-45 minutes or until the internal temperature reaches 165°F.
• Remove from oven and let the meatloaf stand covered for 10-15 minutes before slicing.

RANCH MEATLOAF

Steps:

• Preheat oven to 350F.
• Mix all ingredients together in a bowl, but avoid excessive handling for a moist meatloaf. Form into a loaf and place in a baking dish or loaf pan.
• Bake for 40-45 minutes or until the internal temperature reaches 165 degrees F.
• Remove from oven and let the meatloaf stand covered for 10-15 minutes before slicing.

MEATLOAF WITH FRIED ONIONS AND RANCH SEASONING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine meat, eggs, ketchup, stuffing mix, ranch dressing mix and fried onions.
• Shape into loaf and fit into 9 x 5 inch loaf pan.
• Bake, covered loosely with foil, at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until meat is thoroughly cooked.

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 325 degrees F.
• Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
• Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
• Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
• Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
• Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
• Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.