Aunt Squishy's No-Mater Meatloaf

Lynsee Gilbert


So you love meatloaf but someone in your family hates all things tomato and it seems like every meatloaf recipe on the planet includes a tomato sauce glaze over the top, or tomato ketchup mixed into the meat, or both. You've tried just leaving them out but the result is a bland, dry, unappealing meatloaf. AmIRight?

Well problem solved! The milk and panko crumbs keep the meat moist and juicy and the ranch packet gives it a delicious yet subtle flavor. It's perfect with mashed potatoes & gravy, buttered peas, and a nice hunk of warm bread.


☆☆☆☆☆ 0 votes

10 Min
40 Min


  • 2 lb
    ground beef
  • 2 large
  • 1 1/2 tsp
    minced garlic
  • 3/4 c
    panko breadcrumbs
  • 1/3 c
  • 1 pkg
    ranch dressing mix (powdered)
  • 1/2 tsp
    black pepper

How to Make Aunt Squishy's No-Mater Meatloaf


  1. Preheat oven to 375 F
  2. Combine all ingredients in a large bowl and combine thoroughly.
  3. Line a 9x5 bread loaf pan with parchment paper (it makes removing the meatloaf from the pan for slicing so much easier!)
  4. Add meatloaf mixture to the pan and press gently but firmly.
  5. Bake 40 minutes or until internal temperature reaches 160 F

Printable Recipe Card

About Aunt Squishy's No-Mater Meatloaf

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy

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