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Perini Ranch Meatloaf

Growing up, we would make the occasional trip to Perini Ranch in Buffalo Gap, TX, just outside Abilene. Everything they have on the menu is fantastic, but their meatloaf, yum! I have never been a big fan of meatloaf, but this recipe is delicious! My husband and I make a big batch of these every Fall and freeze them to eat throughout the winter. This recipe makes 8 mini loaves, which serves 4 people, and they are even better after freezing them.

meatloaf pic 1

Perini Ranch Meatloaf


8 lbs. ground beef

2 large baking potatoes, skinned and grated

1 medium onion, chopped

2- cloves garlic

2 cans diced tomatoes

2 green bell peppers, seeded and chopped

2 jalapenos, seeded and finely chopped

4 tbsp. yellow mustard

4 tbsp. worcestershire sauce

1 tbsp. salt

1 tbsp. ground pepper

2 eggs, beaten

3 strips of bacon per loaf

1 bottle bbq sauce to brush on the top


Mix all ingredients, except bacon and bbq sauce, in a large bowl with hands. I separate the ingredients into thirds and mix in three bowls since there is a large amount. You can also mix these in your Kitchen Aid mixer but may need to finish by hand. Prepare to get messy! Form into 8-mini loaves on a sprayed cookie sheet. Top with strips of bacon and bbq sauce. Bake at 350 degrees for 40-50 minutes, check to see if these are done, you may need to cook a little longer. Once they are finished, let them cool a little and double-wrap each one in foil. Label and freeze! When cooking from frozen, thaw in the fridge overnight and remove one layer of foil. Loosen the last layer of foil and bake for 30 minutes or until heated, add extra bbq sauce, slice and serve.

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