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Ranch-Style Meatloaf

April 22, 2018 • 0 comments

Ranch-Style Meatloaf
One of our favorite recipes on the ranch is meatloaf because it is simple and very flavorful. Plus, we get to use many of our great products that we raise in it! With the addition of ground pork, the loaf is guaranteed to stay moist all the way to the serving platter. We'll sometimes use our Chorizo Bulk Sausage instead of Ground Pork for a little more kick. For a keto/paleo friendly version, leave out the brown sugar and use almond meal or gluten-free bread crumbs. Enjoy!
  • Prep Time:
  • Cook Time:
  • Servings: 6


  • (1#) Ground Pork
  • (2 eggs) Free-Range Eggs
  • (1/2 cup) Bread Crumbs
  • (1 pepper) Bell Pepper
  • (1 large onion) Onion
  • (1 tbsp.) Fresh Thyme
  • (1 tbsp.) Fresh Rosemary
  • (1 tsp.) Crushed Red Pepper
  • (2 cloves) Garlic
  • (2 tsp.) Salt
  • (2 tsp.) Black Pepper
  • (3/4 cup) Ketchup
  • (3 tbsp.) Worcestershire Sauce
  • (2 jalapenos) Jalapeno (optional)
  • (1#) Ground Beef - 75% Lean
  • (1 tbsp.) 1# Honey


Preheat the grill (or oven) to 350 degrees.

Finely chop the bread in a food processor (or the old-fashioned way).

Chop the bell pepper and onion (jalapeno too if you want a little kick).

Finely chop the garlic.

Crack two eggs in a large mixing bowl and add the ground beef, ground pork, bread crumbs, chopped bell pepper, chopped onion, garlic, thyme, rosemary, crushed red pepper, salt and black pepper. Mix well.

Form the loaf on a baking sheet.

In another bowl mix the honey, ketchup, and worcestershire sauce. Spread the mixture across the top of the loaf.

Put the loaf on the grill or in the oven for 1 hr. to 1 hr & 15 minutes until the internal temperature reaches 160 degrees. 

To help keep the meatloaf moist while cooking, place a small tray of water beside or underneath the loaf.

Slice, serve and enjoy!