Peppery Ranch Meatloaf
Tender meatloaf with ranch seasoning, bell peppers, and a tangy tomato glaze for a hearty family meal.
Equipment
- Mixing bowl
- Meatloaf pan
Ingredients
- 1 pound beef ground
- 1/2 pound veal ground
- 1 egg
- 4 tablespoons vegetable juice
- 1 cup crackers crushed
- 2 bell peppers chopped
- 1 onion chopped
- 2 garlic cloves minced
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 1-ounce package ranch dressing mix
- Sea salt to taste
- 1/2 teaspoon ground black pepper to taste
- 7 ounces tomato paste
- 1 tablespoon Dijon mustard
Instructions
- Preheat the Air Fryer to 330°F.
- In a mixing bowl, combine ground beef, veal, egg, vegetable juice, crackers, bell peppers, onion, garlic, tomato paste, soy sauce, ranch dressing mix, salt, and black pepper.
- Mix until well incorporated.
- Press the mixture into a lightly greased meatloaf pan.
- Place the pan in the Air Fryer and cook for 25 minutes.
- In a small bowl, whisk the remaining tomato paste with Dijon mustard.
- Spread this mixture over the top of the meatloaf.
- Cook for an additional 2 minutes.
- Remove from the Air Fryer and let the meatloaf stand on a cooling rack for 6 minutes before slicing and serving.
Notes & Wine Advice
Wine Advice
Pair with a medium-bodied red wine like Merlot or a refreshing glass of iced tea.
Nutrition values
Calories: 411 kcal | Carbohydrates: 10 g | Protein: 28.2 g | Fat: 31.4 g | Sugar: 4.3 g