Meatloaf is a wonderful comfort food and if you’re from the Midwest…it’s a bit of a staple.  It’s one of those meals you either love or hate.  If you hate it, you probably ate it too much as a kid 😊 but I think you should give it one more chance and try my Chicken Bacon Ranch Meatloaf.  I’m a chicken-bacon-ranch fan and consider myself to be somewhat of a CBR (chicken-bacon-ranch) connoisseur.  If it’s available at a restaurant in some capacity, chances are I’ll order it.  I think it’s delicious and love the flavor combination.

The recipe can be found here.

Start by preheating the oven to 350 degrees F.  Line a standard size loaf pan with parchment paper.  This will help you lift the meatloaf out of the pan after cooking, making it easier to slice and serve.  Open the jar of bacon bits and reserve ¼ cup.

In a large mixing bowl, combine the ground chicken, breadcrumbs, dried minced onion, ranch seasoning, remaining bacon bits, and the egg.  Mix well to combine.  I like to wear rubber gloves and use my hands to thoroughly mix the ingredients, but a spoon works just fine too.

Add the mixture to the loaf pan and press into an even layer.  Sprinkle the cheese and reserved bacon bits over the top.  Bake for 45-50 minutes or until cooked through and the internal temperature if 165 degrees F.

Remove the meatloaf from the oven and lift up on the parchment paper to carefully remove the meatloaf from the pan.  Place on a serving platter or cutting board and gently pull on the parchment paper to remove it from underneath the meatloaf.  Drizzle ranch dressing all over the top.  Slice and serve warm with additional ranch dressing on the side for dipping (optional).

The recipe can be found here.

Now this is living!

Happy Cooking!

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