Ranch Meatloaf

1 to 1 1/4 lbs. hamburger
1 egg
1/2 cup milk
2 bread slices, torn into crumbs
1 packet of Hidden Valley Ranch Dressing Mix (+ 2tsp)
2 Tbs mayo or sour cream
1 cup shredded mozzarella or Monterey jack cheese (a Mexican or Italian blend is fine)

Mix the egg, milk and the packet of dressing mix. Add the raw meat and bread pieces. Form into meatloaf*. Bake 350 for about 35-40 minutes (until almost done). Meanwhile combine the shredded cheese, sour cream or mayo, and the last 2 tsp. ranch seasoning. Add to the top of the meat and bake an additional 10-15 minutes or until meat is cooked and cheese is bubbly. Serve with any variety of potatoes and veggies.

*Note: I don't bake meatloaf in the bread style pan but put it like a round lump on a cookie sheet. I saw it on some cooking show once and have been converted ever since. It makes a less greasy meatloaf (grease slides to the side) and I think it is prettier to serve and easier to handle.

Submitted by Brenda: I love meatloaf but my husband does not like anything with any sort of red sauce so I invented this Ranch style. It has since become one of our favorites. It’s pretty easy to make, you can use basically use any meatloaf base- some people put in 2 eggs or use oatmeal or bread crumbs as filler- but I have come to like the fresh bread torn into pieces the best. The meatloaf comes out very soft and tasty. Sometimes I toss in 1/2 cup of oatmeal as well (depending on how far I am stretching the meat). The cheesy topping is scrumptious. I hope you like it. I usually just do baked potatoes on the side- what can I say, I live in Idaho, it’s what we do.