Ranch meatloaf

My husband and youngest son love meatloaf. It’s a comforting and filling dish that has broad appeal. But sometimes, frankly, it gets boring. My mother had a basic recipe -- ground chuck, breadcrumbs, egg and spices – that she covered with ketchup (sound familiar?). I have experimented with adding pizza sauce to the recipe, both in the meat and on top. With a sprinkle of cheese on top, you’ve got pizza meatloaf. But recently my son wasn’t in the mood for that version. We scanned the fridge for items that would blend together and came up with this recipe.

Ranch meatloaf

1 pound ground chuck
1 egg
3 slices bread, toasted and broken into pea-sized pieces
Salt and pepper
1 teaspoon dried parsley
3 tablespoons prepared Ranch dressing (We used fat-free Hidden Valley brand)

In a large bowl, combine all ingredients. Shape the mixture into a loaf and place in a casserole dish. Cover with foil.

Bake in a 375 degree oven for about 40 minutes or until cooked through.

I served this meatloaf with standard comfort food sides: homemade mashed potatoes and green beans.

Some people use a true loaf pan to make meatloaf, but I don’t like how the meat sits in the rendered grease. I use a 9x13 glass dish, or a casserole dish that is large enough to let the grease escape. Using leaner meat is a good option to reduce fat from this dish. And adding the fat-free Ranch dressing gave good flavor without added fat.