Ranch Meatloaf with Tangy Ketchup Glaze
Juicy ranch meatloaf made with ground beef, panko, and ranch seasoning, baked under a sticky, tangy ketchup glaze.
Ingredients
Main Ingredients
- 1.5 lb ground beef 80/20 or 85/15
- 1 cup panko breadcrumbs
- ½ cup whole milk
- 1 large egg
- ½ cup yellow onion finely diced
- 2 garlic cloves minced
- 4 tbsp dry ranch seasoning mix divided, 3 tbsp for the meat and 1 tbsp for the glaze
- 1 tbsp Worcestershire sauce
- 1 tsp black pepper
- ½ cup ketchup for the glaze
- 1 tbsp brown sugar for the glaze
Instructions
Cooking
- Heat the oven to 375°F (190°C). Stir the panko and milk together in a large bowl and let it sit for 5 minutes, until thick and paste-like.
- Add the ground beef, egg, onion, garlic, 3 tablespoons of the ranch seasoning, Worcestershire sauce, and black pepper. Mix gently with your hands just until no streaks of seasoning remain.
- Press the mixture into an ungreased 9x5-inch loaf pan, or shape it into a loaf on a parchment-lined rimmed baking sheet.
- Stir the ketchup, brown sugar, and remaining 1 tablespoon of ranch seasoning together. Spread the glaze over the top of the loaf.
- Bake for 50 to 60 minutes, until the glaze is bubbly and an instant-read thermometer in the center reads 160°F (71°C).
- Rest the meatloaf in the pan for 10 minutes, then slice and serve.
Notes
Nutrition values are an estimate per serving, based on 6 servings. Ranch seasoning is already salty, so no extra salt is added. For the best texture use 80/20 or 85/15 ground beef. Store leftovers in the refrigerator for 3 to 4 days, or freeze slices for up to 3 months.