Quick & Easy Ranch Loaf
Adapted from
Fifty Two Meat Loaves
10 servings
| 1 oz ranch salad dressing mix, dry | 2 whole eggs, slightly beaten | ||
| 2 lbs ground chicken breast skinless | 1/2 tsp black pepper | ||
| 1 c bread crumbs | 1/2 c no-salt-added ketchup |
Preheat oven to 350. Position a rack in the middle of the oven. In a small bowl, combine milk and dressing mix; let stand for five minutes. In a mixing bowl, combine chicken, milk mixture, bread crumbs, eggs, and black pepper. Mix well. Transfer meat mixture to a 9" x 5" loaf pan, mounding it slightly; smooth the top of the loaf with the back of a spoon. Spread the ketchup evenly over the loaf. Bake meat loaf for 1 1/2 hours, or until an instant-reading thermometer inserted into the center of the loaf registers 185 degrees. Let the loaf rest on a rack for ten minutes before slicing.
| Calories | 159 | %CFF | 21 % | |
| Total Fat | 4 g | Saturated Fat | 0.3 mg | |
| Protein | 22 g | Cholesterol | 89 g | |
| Carbohydrates | 6 g | Sodium | 302 mg | |
| Sugars | 3 g | Fiber | 0.1 g | |
|
2.8 WW Points | ||||
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Rated by 2 users (3.5)
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