Parmesan Ranch Crusted Meatloaf #RSC

Ready, Set, Cook! Hidden Valley Contest Entry. A hearty, old-fashioned meatloaf that also makes great sandwiches.

• Ready In: 1 hr 25 mins
• Serves: 4-6

Ingredients

• 4  tablespoons unsalted butter, divided use
• 1  cup onion, finely chopped
• 1  large shallot, finely chopped
• 2  garlic cloves, finely chopped
• 3⁄4 cup  baby carrots, finely chopped
• 1⁄4 cup celery, finely chopped
• 1⁄4 cup fresh parsley, chopped
• 1  tablespoon Worcestershire sauce
• 1⁄2 cup ketchup
• 1  teaspoon kosher salt
• 1  teaspoon fresh ground pepper
• 1  lb ground pork
• 1  lb  ground chuck
• 2  large eggs, lightly beaten
• 1  cup  breadcrumbs
• 3  tablespoons  breadcrumbs
• 3  tablespoons  Hidden Valley Original Ranch Seasoning Mix
• 3  tablespoons parmesan cheese, grated

Directions

1. Melt 2 tablespoons of the butter in a large skillet. Add next 6 ingredients and cook over low heat, stirring occasionally, until carrots start to soften, about 10 minutes. Add next 4 ingredients and cook an additional 2 minutes and set aside. Mix together the meats,1 cup of bread crumbs and eggs. Add the cooked veggies and combine well. Form into a loaf in a shallow baking dish. Melt the remaining butter over low heat in a small saucepan. Remove from heat and stirring in remaining bread crumbs, ranch seasoning and parmesan cheese. Distribute evenly on top of meatloaf and gently pat down. Bake in preheated 350 degree F. oven for about 1 hour.