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Dressed Up Meat Loaf

(1 Votes)
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1 Hr 20 Min

Meat loaf again? You bet...but this time you practically won't recognize it. That's 'cause it's teamed with ranch-seasoned potatoes, veggies, and a saucy topping. It's an all-new version of the American classic.

What You'll Need:
  • 1/4 cup olive oil
  • 2 envelopes (1 ounce each) dry ranch dressing mix, divided
  • 6 large potatoes, peeled
  • 6 medium-sized carrots, peeled
  • 1 cup sour cream
  • 2 pounds ground beef
  • 1 pound ground pork
  • 1/2 cup plain dry bread crumbs
  • 1 egg
  • 1/4 cup ketchup
What To Do:
  1. Preheat the oven to 375 degree F.
  2. In a large roasting pan, combine the oil and half a package of ranch dressing. Add the potatoes and carrots and toss until thoroughly coated; set aside.
  3. In a large bowl, combine the sour cream and the remaining 1-1/2 envelopes ranch dressing. Then add the beef, pork, bread crumbs, and egg; mix well.
  4. Push the vegetables to the side of the roasting pan and form the meat mixture into an oval loaf in the center of the vegetables. Spread the ketchup evenly over the meat loaf and cover tightly with aluminum foil. Bake for 1 hour, then uncover and bake for 20 to 30 more minutes, or until the juices run clear and the potatoes are tender.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This is a great recipe. If you're truly wanting to be on the safe side when serving any dish then use your meat thermometer. Yes the vegetables should be cut and then tossed in the oil and dry dressing on top of it. Practicing food safety when cooking involves using a meat thermometer and knowing when any meat is finally safe and cooked through. Every good cook should have one!!

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Y'all do realize they say to cook these meat recipes for so long to make absolutely sure no one can say they got salmonella poisoning from undercooked meat. Each one says 'OR UNTIL JUICES RUN CLEAR'. That's not going to be an hour and a half.

I assume the potatoes and carrots are cut up in some way before they're tossed in the oil? Recipe doesn't mention it but...

I would like to know the answer to that as well

I would assume that both the potatoes and the carrots would be left whole, considering that they bake for an hour and half


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