This post is brought to you by DataRank and Hidden Valley Ranch Salad Dressing. All opinions are mine, and so is the recipe.
We went to Wal-Mart the other day to do some shopping and look for the new Hidden Valley Ranch Salad Dressing flavors. As soon as we got there, we actually found a handicapped parking space right up front, which almost never happens. We had just a few things on our list: fruit, yogurt, eggs, butter, oatmeal, a couple of toiletry items, and of course, the Hidden Valley Ranch Salad Dressing. Their new flavors include Roasted Garlic, Sweet Chili, Avocado, Cucumber, and Cucumber Lite. We opted to get the Roasted Garlic flavor.
When we got home with our groceries, I decided to make a meatloaf for dinner. As I started getting the ingredients ready for the meatloaf, I thought that that new Hidden Valley Ranch Roasted Garlic Salad Dressing would make this meatloaf taste so good. I love meatloaf, and ever since I started using my mother’s recipe it has always turned out really good.As a matter of fact, I won second place in a meatloaf cook-off several years ago using her recipe. I would have won first place, but my husband was one of the judges and he declined to vote for my meatloaf, just to be fair. I have never altered the ingredients before in the thirty or more years that I have been using that particular recipe. But, it calls for sage, and I had a whole lot of fresh basil in my little porch garden that I thought “Hmmm, the Roasted Garlic would taste sooo good with some of that fresh basil.” So, here is my new version of Mama’s Meatloaf.
So, just in case you think you might want to make my new meatloaf, here is the recipe. Be prepared for it to disappear in no time at all!
Roasted Garlic and Basil Meatloaf
1.5 lbs ground beef
3/4 cup oatmeal (use certified gluten free for a gluten free meatloaf)
1/2 Hidden Valley Ranch Roasted Garlic Salad Dressing
1/2 cup milk
1 bunch green onions
1 TBS. Worchestershire Sauce
1/2 tst dry mustard
1 tsp sea salt
1/2 tsp black pepper
1 stem fresh basil
olive oil spray
Chop the green onions. Pick the basil leaves off of the stems and shred finely with a sharp knife, or use an herb scissor to cut them up. Place all ingredients in a large bowl, and mix together with your hands until all ingredients are incorporated well. Shape into a rectangle. Spray an 8″X 8″ disposable aluminum pan with olive oil spray. Place the meatloaf rectangle in the pan, and shape as needed into a rectangle that is flat on top.
Topping for meatloaf:
1/2 cup ketchup
1/4 cup mustard
1/4 cup brown sugar
Mix all ingredients well, and spread over top of the meatloaf.
Place the meatloaf in a 350° oven, and bake for 90 minutes. Let the meatloaf rest for 10 mintues before slicing and serving.
This meatloaf was so good! We had meatloaf sandwiches the next day, and then a second round of meatloaf for dinner another night.
The Hidden Valley Ranch Salad Dressings are Gluten Free, so anyone who has to eat a gluten free diet can get the great taste, too! What would you make using one of the new flavors of Hidden Valley Ranch Salad Dressing?