a succulent, flavorful meatloaf that incorporates ranch dressing. Everything was mixed together in my stand mixer, and cutting the loaf doesn’t cause it to crumble.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 10 |
| Yield: | 1 meatloaf |
Ingredients
- 1 ½ pounds bulk pork sausage
- 1 pound ground beef sirloin
- 2 eggs, beaten
- 1 cup dry bread crumbs
- ½ cup finely chopped onion
- ½ cup reduced-fat ranch dressing
- 1 pound fingerling potatoes
- 1 (16 ounce) package baby carrots
- ¼ cup barbeque sauce
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix sausage and ground sirloin in a large bowl until thoroughly combined; add eggs, bread crumbs, onion, and ranch dressing; mix well. Form into a loaf and place into the center of a 9×13-inch baking dish.
- Arrange fingerling potatoes and baby carrots around meatloaf and cover dish with foil.
- Bake in the preheated oven for 1 hour; remove foil and brush meatloaf with barbeque sauce. Bake uncovered until an instant-read meat thermometer inserted into the center of the loaf reads at least 160 degrees F (70 degrees C), about 30 more minutes. Let meatloaf rest 5 to 10 minutes before slicing.
Nutrition Facts
| Calories | 373 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 3 g |
| Protein | 22 g |
| Saturated Fat | 6 g |
| Sodium | 946 mg |
| Sugars | 5 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely delicious ! Perfect texture. Some meatloaf recipes I have made result in the meatloaf falling apart or one that was too firm.
Made this with out the fingerling potatoes and carrots as my guys wanted mashed potatoes. The meatloaf itself was really good! Lots of flavor and I liked the bbq sauce as a change. Would make this again!