Simple Ranch House Meatloaf

Total Time
Prep 15 mins
Cook 1 hr 45 mins

Easy and tasty served either hot or cold, wonderful sliced cold for a picnic or sandwiches. We have enjoyed this basic meatloaf for many years.Try a change, instead of the usual topping, try your favourite salsa brushed on top, a nice Chipotle medium or hot salsa is wonderful on it.

Ingredients Nutrition


  1. Mix all the meat loaf ingredients together.
  2. Pack into a 5 x 9 loaf pan.
  3. Bake at 325f degrees for 1 1/4 hours.
  4. Remove from oven, turn out of pan and place on an ovenproof serving dish.
  5. Topping: Mix the topping ingredients.
  6. Brush over the meat loaf and return to the oven for 30 minutes or longer.
  7. Note: The finished meat loaf can be frozen or the meat loaf ingredients can be split into 2 smaller loaf pans, cooked, topped, cooled and frozen.
  8. Defrost and reheat or use sliced cold.
  10. 4 tablespoons chilli sauce.
  11. 3 tablespoons splenda.
  12. 4 tablespoons spreadable soft cream cheese - light.
  13. 1 tablespoon hot horseradish.
  14. 1 teaspoon dry mustard.
  15. Combine all and brush on top of meatloaf instead of above topping.


Most Helpful

Dorothy, my husband loved this meatloaf, he said it kind of tasted like pork. I think it was the thyme and the beef broth. He wasn't crazy about the topping, so he just scraped it off. Thanks for a good meatloaf recipe!

Sharon123 November 06, 2002


UPDATE: I just made this again and I am still amazed at how firm and moist this meatloaf is at the same time.

I made this for a company who I cater for. To make it for fifty people I wanted to keep it basic so I didn't use the thyme or sage. I didn't use the glaze because I served it with gravy and it was the most delicious meatloaf ever. Thanks again, Derf. It is the only meatloaf recipe I will ever use.

MissMia September 01, 2012

I made this recipe on 7/13/12 for mine and my SO's dinner. Except for free- forming the loaf and placing it in a 9x13 in.baking dish,the recipe was made as it was written.After baking, I let it " rest "for about 10 minutes and it sliced perfectly without any crumbling at all.!! Very enjoyable taste. Thank you so much for posting, and " Keep Smiling :) "

Chef shapeweaver � July 14, 2012

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