It was starting to look like spaghetti and meatballs (again) until I started researching meatloaf recipes. When I started researching, I noticed that most meatloaf recipes call for bland ingredients or are "Italian style", which means lots of oregano and stewed or diced tomatoes. I was starting to give up and suggest ordering Chinese instead, but I came across this recipe on allrecipes.com and it had mostly positive reviews. There was one negative review, but it was wacky and weird, so I ignored it. :-)
I liked this, and Graham liked it too. I didn't fall in love, mainly because I still have serious meatloaf issues, but it's safe to say we're in serious like. The original recipe calls for 6 servings; I adjusted it for 4. I also tweaked it a bit--used bread crumbs instead of a bread stuffing mix. You can find the original recipe here.
Fried Onion & Ranch Meatloaf
1 egg, beaten
1lb ground beef
1/2 cup bread crumbs
1 T. Italian seasoning
2 & 1/2 T. Ketchup
1 envelope dry Ranch-style dressing mix
6 to 8 oz. French-fried onions
Preheat oven to 350 degrees. In a large bowl, beat egg. Combine with beef, Ranch seasoning, Italian seasoning, bread crumbs, ketchup, and fried onions.
Shape into a loaf and place in a lightly greased 9 x. 5 inch pan.
Bake, covered loosely with foil, for 50-60 minutes, or until meatloaf is cooked through.
- This was really delicious. It smelled great while baking, and the Ranch seasoning really enhances the flavor.
- You can also substitute tomato sauce for ketchup; I didn't because I'm so used to meatloaf drenched in tomato sauce--see above.
- I was working on my mashed potatoes at the time and the meatloaf was pretty much done before dinner was ready to be served. I lowered the heat on my oven to 250 and just left the meatloaf keep in there and stay warm.
- You can use Italian style bread crumbs and omit the Italian seasoning.
- I think adding a brown gravy before serving would help keep the meatloaf moist if this is too dry for you.