Simple Ranch House Meatloaf
Servings
Prep Time
Cook Time
Ready In
Recipe: #120
September 12, 2011
Categories: Comfort Food, Dinner, Lunch, Main Dish, Meatloaf, Beef, Ground Beef, North American, Pacific Northwest, Pacific Rim, Budget-Friendly, Easy/Beginner Cooking, Freezer (OAMC), Kid Pleaser, Make-Ahead, Brunch, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Labor Day, Picnic, Potluck, Summer, Sunday Dinner, Winter, Weeknight Meals, Oven Roast, High Protein, Make it from scratch more
"Easy and tasty served either hot or cold, wonderful sliced cold for a picnic or sandwiches. We have enjoyed this basic meatloaf for many years.Try a change, instead of the usual topping, try your favourite salsa brushed on top, a nice Chipotle medium salsa is wonderful to top it off."
Ingredients
- TOPPING
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- ALTERNATE TOPPING
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Nutritional
- Serving Size: 1 (270.9 g)
- Calories 531.3
- Total Fat - 30.2 g
- Saturated Fat - 11.2 g
- Cholesterol - 214.6 mg
- Sodium - 1003.1 mg
- Total Carbohydrate - 18 g
- Dietary Fiber - 1.4 g
- Sugars - 11.9 g
- Protein - 43.8 g
- Calcium - 68.1 mg
- Iron - 5.5 mg
- Vitamin C - 4.3 mg
- Thiamin - 0.2 mg
Step 1
Preheat oven to 325F
Step 2
Mix all the meatloaf ingredients together and pack into a 5"x9" loaf pan; bake for 1 hour & 15 minutes.
Step 3
Remove from oven, turn out of pan onto an ovenproof serving platter.
Step 4
Topping: Mix together which ever topping ingredients you choose to use; brush it over the meatloaf; return the meatloaf to the oven for a further 30 minutes.
NOTE: The finished cooled meatloaf can be frozen. Alternately, the meatloaf ingredients can be split into 2 smaller loaf pans, cooked, topped, cooled and frozen. The meatloaf is excellant eaten hot or cold
Tips & Variations
No special items needed.
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