This Buffalo Ranch Meatloaf transforms classic comfort food with a zesty, tangy kick. It combines spicy buffalo sauce and cool ranch seasoning for a moist, flavorful dinner. The aroma while baking is incredible, making this a crowd-pleasing meal everyone will love.
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Why You’ll Love This Buffalo Ranch Meatloaf
- Flavor explosion: Spicy buffalo and cool ranch create perfect balance.
- Moist & tender: Simple tricks ensure it stays juicy and never dry.
- Crowd-pleaser: A universal hit for family dinners or game day.
- Amazing leftovers: Flavors deepen overnight for even better sandwiches.
Ingredients & Tools
- 1.5 lbs ground beef (80/20 blend is ideal for moisture)
- 1 cup panko breadcrumbs
- 2 large eggs, lightly beaten
- 1/2 cup finely diced yellow onion
- 2 cloves garlic, minced
- 1/2 cup buffalo sauce (like Frank’s RedHot), plus more for glazing
- 1 oz packet dry ranch seasoning mix
- 1/2 cup whole milk
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1/2 cup crumbled blue cheese (optional, for topping)
- 2 tbsp chopped fresh chives or parsley, for garnish
Notes: Don’t skip the panko—it creates a lighter texture than traditional breadcrumbs. And that 80/20 beef? The little bit of extra fat is your secret weapon against a dry loaf. Trust me on this.
Tools: A standard 9×5 inch loaf pan, a large mixing bowl, a small bowl for glazing, and an instant-read thermometer.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 14 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour 15 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overmix the meat. Use your hands and mix just until the ingredients are combined. Overworking the meat can make the final loaf tough and dense.
- Let your meatloaf rest. I know it’s tempting to dig right in, but letting it sit for 10 minutes after baking allows the juices to redistribute, ensuring every slice is moist and holds its shape.
- Use an instant-read thermometer. This is the single best way to guarantee perfect doneness. You’re aiming for an internal temperature of 160°F (71°C) in the center.
- Customize your heat level. The recipe uses a standard amount of buffalo sauce, but you can always add more to the glaze if you like it extra spicy. Feel free to dial it back a little if you’re sensitive to heat.
How to Make Buffalo Ranch Meatloaf
Step 1: Prep Your Oven and Pan. Start by preheating your oven to 375°F (190°C). While it’s heating up, take your loaf pan and give it a light coating of non-stick spray or a brush of oil. This little step makes cleanup so much easier and helps you get a beautiful release later.
Step 2: Combine the Wet Ingredients. In your large mixing bowl, whisk together the 1/2 cup of buffalo sauce, whole milk, Worcestershire sauce, and the two lightly beaten eggs. You’ll notice the mixture will look a little speckled and creamy. This is your flavor base, and it’s what’s going to keep everything incredibly moist.
Step 3: Add the Aromatics and Seasonings. Now, stir in the panko breadcrumbs, diced onion, minced garlic, the entire packet of ranch seasoning, and the smoked paprika. Let this mixture sit for about two minutes. This allows the panko to soak up the liquid, which helps bind the meatloaf together and prevents it from becoming crumbly.
Step 4: Gently Mix in the Ground Beef. Add the ground beef to the bowl. Now, with clean hands, gently mix everything together. The trick is to mix just until you no longer see streaks of the other ingredients. It should be uniform but not pasty. Overmixing is the enemy of a tender meatloaf!
Step 5: Shape and Transfer to the Pan. Transfer the meat mixture into your prepared loaf pan. Use your hands or a spatula to press it down evenly and smooth out the top. You want it to be a nice, compact loaf that will cook evenly from edge to center.
Step 6: Create the Glaze and Bake. In a small bowl, mix about 3 tablespoons of additional buffalo sauce with a teaspoon of the dry ranch seasoning if you have any left, or a pinch of paprika. Brush this simple glaze generously over the top of the meatloaf. This will give it a gorgeous, glossy, and flavorful crust. Place it in the preheated oven and bake for 45 minutes.
Step 7: Add Toppings and Finish Baking. After 45 minutes, carefully remove the meatloaf from the oven. If you’re using blue cheese, now is the time to sprinkle it evenly over the top. Pop it back into the oven for another 15-20 minutes. You’re looking for that internal temperature of 160°F (71°C). The top should be beautifully browned and the cheese, if used, will be melty and bubbly.
Step 8: The Crucial Rest. Once it’s perfectly cooked, take the meatloaf out of the oven. This is important—let it rest in the pan on a wire rack for at least 10 minutes. This allows the proteins to relax and reabsorb the juices. If you slice it too soon, all those wonderful juices will just run out onto the cutting board.
Step 9: Serve and Garnish. After resting, run a knife around the edges of the pan to loosen the meatloaf. You can invert it onto a serving platter or slice it directly from the pan. Garnish with those fresh chopped chives or parsley for a pop of color and freshness. Then, get ready to serve up some seriously delicious comfort food.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for up to 4 days.
- Freezer: Wrap tightly in plastic and foil, freeze for up to 3 months.
- Reviving: Reheat slices in skillet or 300°F oven until warm; avoid microwave.
Serving Suggestions
Complementary Dishes
- Crispy Roasted Potatoes — Their crunchy exterior and fluffy interior are the perfect textural contrast to the soft, savory meatloaf.
- Simple Creamy Coleslaw — The cool, crisp, and slightly sweet slaw cuts through the richness and spice of the buffalo flavor beautifully.
- Sautéed Green Beans with Garlic — A simple, fresh side that adds a vibrant green element and keeps the meal feeling balanced.
Drinks
- A Crisp Lager or Pale Ale — The cold, slightly bitter bubbles of a good beer are a classic pairing that helps tame the heat from the buffalo sauce.
- Sparkling Water with Lemon — For a non-alcoholic option, the effervescence and citrus notes are incredibly refreshing and palate-cleansing between bites.
- Iced Tea with a Mint Sprig — The sweetness and herbal note from the mint provide a lovely counterpoint to the tangy, spicy notes of the dish.
Something Sweet
- Warm Apple Crumble with Vanilla Ice Cream — The warm, spiced fruit and cold ice cream are the ultimate comforting finish after a savory, spicy main course.
- Rich Chocolate Brownie — A dense, fudgy brownie satisfies that chocolate craving and stands up well to the bold flavors you just enjoyed.
- Lemon Sorbet — This is a wonderfully light and palate-cleansing choice that leaves you feeling refreshed rather than overly full.
Top Mistakes to Avoid
- Mistake: Using lean ground beef. I know it’s tempting to go for a leaner blend, but the fat in 80/20 beef is essential for moisture and flavor. A super-lean blend will almost certainly result in a dry meatloaf.
- Mistake: Skipping the rest time. I’ve messed this up before too, and slicing into a piping hot meatloaf is a recipe for a crumbly mess. Those 10 minutes of patience make all the difference for a perfect slice.
- Mistake: Packing the meat too tightly. When you press the mixture into the pan, just aim for an even shape. Don’t compact it with all your might, as this can also lead to a denser, tougher texture.
- Mistake: Not checking the temperature. Guessing doneness by color alone is risky. An instant-read thermometer is a small investment that guarantees a safely cooked, perfectly juicy result every single time.
Expert Tips
- Tip: Soak your breadcrumbs. Letting the panko sit in the wet mixture for a few minutes before adding the meat is a pro move. It ensures the crumbs fully hydrate, which helps bind the loaf and prevents a gritty texture.
- Tip: Make a free-form loaf. For more crusty surface area, you can shape the meat mixture into a loaf directly on a parchment-lined baking sheet instead of using a pan. It bakes a little faster, so keep an eye on the temperature.
- Tip: Grate your onion. If you’re not a fan of noticeable onion pieces, use a box grater. You’ll get all the flavor and moisture without the distinct chunks, which is great for pleasing younger eaters.
- Tip: Double the glaze. If you’re a sauce lover, mix up a double batch of the buffalo glaze. Brush half on at the beginning and then again during the last 15 minutes of baking for an extra flavorful, sticky crust.
FAQs
Can I make this Buffalo Ranch Meatloaf ahead of time?
Absolutely! You can assemble the entire meatloaf, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before you need to bake it. Let it sit on the counter for about 20-30 minutes to take the chill off before it goes into the oven. You might need to add a few extra minutes to the baking time since it’s starting from cold.
What can I use instead of panko breadcrumbs?
No panko? No problem. Regular plain breadcrumbs will work just fine, though the texture will be a bit denser. You could also use crushed saltine crackers or even quick-cooking oats. Just stick to the same one-cup measurement. The goal is a binder that soaks up moisture.
Is the blue cheese topping necessary?
Not at all, but it’s a highly recommended addition if you’re a fan. Blue cheese and buffalo sauce are a classic flavor pairing for a reason—the sharp, funky cheese balances the heat perfectly. If you’re not into blue cheese, a sprinkle of sharp cheddar or even Monterey Jack would be delicious, or you can just leave it off entirely.
How should I store and reheat leftovers?
Leftovers should be cooled completely and stored in an airtight container in the refrigerator for up to 4 days. For reheating, I find that slices reheated gently in a skillet with a tiny bit of oil or in a 300°F (150°C) oven until warm through work best. The microwave can make the texture a bit rubbery, so it’s my last-choice option.
Can I use a different type of ground meat?
You sure can! A mix of ground pork and beef is fantastic and adds even more richness. You could also use ground turkey or chicken, but since they are much leaner, you’ll want to add a tablespoon or two of olive oil to the mixture to compensate for the lack of fat and keep it from drying out.
Buffalo Ranch Meatloaf
Make this easy Buffalo Ranch Meatloaf for a moist, flavorful dinner with a spicy kick. Perfect for family meals or game day. Get the recipe now!
Ingredients
For the Meatloaf:
-
1.5 lbs ground beef (80/20 blend is ideal for moisture)
-
1 cup panko breadcrumbs
-
2 large eggs (lightly beaten)
-
1/2 cup finely diced yellow onion
-
2 cloves garlic (minced)
-
1/2 cup buffalo sauce (like Frank's RedHot, plus more for glazing)
-
1 oz packet dry ranch seasoning mix
-
1/2 cup whole milk
-
1 tbsp Worcestershire sauce
-
1 tsp smoked paprika
-
1/2 cup crumbled blue cheese (optional, for topping)
-
2 tbsp chopped fresh chives or parsley (for garnish)
Instructions
-
Start by preheating your oven to 375°F (190°C). While it’s heating up, take your loaf pan and give it a light coating of non-stick spray or a brush of oil.01
-
In your large mixing bowl, whisk together the 1/2 cup of buffalo sauce, whole milk, Worcestershire sauce, and the two lightly beaten eggs.02
-
Now, stir in the panko breadcrumbs, diced onion, minced garlic, the entire packet of ranch seasoning, and the smoked paprika. Let this mixture sit for about two minutes.03
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Add the ground beef to the bowl. Now, with clean hands, gently mix everything together. The trick is to mix just until you no longer see streaks of the other ingredients.04
-
Transfer the meat mixture into your prepared loaf pan. Use your hands or a spatula to press it down evenly and smooth out the top.05
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In a small bowl, mix about 3 tablespoons of additional buffalo sauce with a teaspoon of the dry ranch seasoning if you have any left, or a pinch of paprika. Brush this simple glaze generously over the top of the meatloaf. Place it in the preheated oven and bake for 45 minutes.06
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After 45 minutes, carefully remove the meatloaf from the oven. If you’re using blue cheese, now is the time to sprinkle it evenly over the top. Pop it back into the oven for another 15-20 minutes. You’re looking for that internal temperature of 160°F (71°C).07
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Once it’s perfectly cooked, take the meatloaf out of the oven. This is important—let it rest in the pan on a wire rack for at least 10 minutes.08
-
After resting, run a knife around the edges of the pan to loosen the meatloaf. You can invert it onto a serving platter or slice it directly from the pan. Garnish with those fresh chopped chives or parsley for a pop of color and freshness.09
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