There is little better in this world than a some bacon and a sprinkle of ranch. I've always enjoyed them together on salads, and nearly every other place in the world where they end up together. I can even remember a time when my Mom bought bacon ranch salad dressing. It was amazing.
Despite Covid, we continue with piano lessons on Mondays (only now via Facetime), and I find myself continuing the slow cooker tradition, even though technically I'm around to cook by other means. This is a tradition nearly eight years in the making; it's pretty hard to deviate from the plan.
So this Monday's edition was Bacon Ranch Meatloaf. Meatloaf in the crockpot is super easy, and for some reason I prefer the texture from the slow cooker rather than the oven. So, anyway, there I was, elbow-deep in ground beef, bread crumbs (I subbed them for bread/milk), ranch dressing mix, and an egg, when I realized what was missing from marvelous mixture was cheese. We all know that the only thing better than bacon and ranch is bacon, ranch, and cheese. You know me, I've always got a bag of shredded cheddar on hand, so I dumped a little in, and didn't look back. This was a tasty little meatloaf, loaded with all our favorites. I'd make it again in a heartbeat.
Our sides included roasted green beans, pecans, and dried cranberries, tossed with olive oil and balsamic vinegar, and finished with some feta and maple syrup. They were fantastic. We always love our roasted veggies, but these were different from my usual olive oil and garlic salt.
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Laurel Burrington