I'm continuously in search of new meatloaf recipes. I've come across some great ones in the past, but I don't like to make the same thing twice, so my search continues. This recipe appealed me to because it is made with a packet of ranch dressing mix. I also loved the idea of the mini loaves, which makes less cooking time. Any how, the recipe comes from Betty Crocker. It was easy peasy to make. And one of the best meat loaves I've had. The loaves look like oversized meatballs but they were the perfect size. I think the recipe made about 5 loaves. The leftovers were just as tasty as the night we made them. For the potatoes, I used another packed of ranch mix and a tablespoon of olive oil. I used about 3 cups of quartered potatoes. I put them in a large ziplock bag, poured in the oil and the packed of ranch and mixed it up. I laid them on a baking sheet and baked with the loaves. I did put them in 10 minutes earlier than the loaves and took them out at the same time. All in all, a fabulous dinner in less than an hour.
1/4 cup milk
1 pound lean ground beef
1/4 cup Progresso® dry bread crumbs (any flavor)
1package (0.4 ounce) ranch dressing mix
1tablespoon Worcestershire sauce
* Heat oven to 350ºF.
* 2 Beat milk and egg with fork in large bowl. Mix in beef, bread crumbs and salad dressing mix (dry). Shape into 6 small loaves. Place in ungreased rectangular pan, 13x9x2 inches. Brush loaves with Worcestershire sauce.
* 3 Bake uncovered 35 to 45 minutes until no longer pink in centers of loaves and juice is clear. (If using meat thermometer, insert so tip is in center of one loaf. Thermometer should read at least 160ºF.)
* Let stand 5 minutes.