Meatloaf With A Ranch Twist

• 1/2 cup vegetable juice (such as V8(R))
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 2 pounds lean ground beef
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 (1 ounce) package ranch dressing mix (such as Hidden Valley Ranch(R))
• 1 teaspoon rubbed sage
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup Italian-seasoned dry bread crumbs
• 1 egg, beaten
• 1/2 cup fat-free milk

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Combine the vegetable juice, brown sugar, and Worcestershire sauce in a saucepan over medium heat; cook until the sauce thickens, about 10 minutes.
3. Mix the ground beef, garlic powder, onion powder, ranch dressing mix, sage, salt, and pepper together in a large bowl. Gradually sprinkle the bread crumbs into the meat while mixing so the crumbs are distributed evenly throughout; add the egg and milk and continue mixing. Shape the mixture into a loaf and transfer to a loaf pan. Pour about half the sauce over the meatloaf.
4. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cut the meatloaf into 6 even slices. Pour the remaining sauce over the slices to serve.

vegetable juice, brown sugar, worcestershire sauce, lean ground beef, garlic, onion powder, sage, salt, ground black pepper, italianseasoned dry bread crumbs, egg, milk

Taken from www.allrecipes.com/recipe/138107/meatloaf-with-a-ranch-twist/ (may not work)