INGREDIENTS
Milk: Adds moisture and helps bind the meatloaf together. Use 1 cup of milk, 2% or higher.
Eggs: Provide structure and richness to the meatloaf. Beat 2 large eggs well before adding.
Granulated Sugar: Adds a touch of sweetness to balance the savory flavors. Use 2 teaspoons.
Au Jus Gravy Mix: Adds depth and richness to the meatloaf. You will need 2 (1 ounce) packets, divided use.
Ranch Seasoning Mix: Adds a tangy, herby flavor. You will need 2 (1 ounce) packets, divided use.
Panko Breadcrumbs: Help bind the meatloaf and add texture. Use 1 cup. Regular breadcrumbs can also be used.
Lean Ground Beef: The main ingredient, providing protein and flavor. Use 2 pounds of lean ground beef (85/15 or 90/10).
Cold Water: Used in the gravy mixture. You will need 3 cups.
Peperoncini Juice: Adds a tangy, spicy kick. Use ¼ cup, or omit if you don’t tolerate spice.
Peperoncini Peppers: Add flavor and spice to the meatloaf. Use 6 peppers, or fewer if preferred.
Cornstarch: Thickens the gravy. Use 2 tablespoons, mixed with water to create a slurry.
Water: Used to create the cornstarch slurry. You will need 2 tablespoons.
INSTRUCTIONS
Step 1:
In a 6 or 8-quart crock pot, place a large piece of foil into the bottom, ensuring it goes up the sides. Spray the foil with nonstick cooking spray to prevent sticking.
Step 2:
In a large bowl, whisk together the milk, well-beaten eggs, granulated sugar, 1 packet of au jus gravy mix, 1 packet of ranch seasoning mix, and the breadcrumbs until fully combined.
Step 3:
Add the ground beef to the bowl. Mix everything together until combined, but avoid overmixing to prevent the meatloaf from becoming tough. Using clean hands is the easiest way to ensure even mixing.
Step 4:
Transfer the meatloaf mixture to the crock pot, shaping it gently into an oval.
Step 5:
In another bowl, whisk together the cold water, peperoncini juice, and the remaining packets of au jus gravy mix and ranch seasoning. Mix until well combined.
Step 6:
Pour the gravy mixture over the meatloaf and around the sides in the crock pot.
Step 7:
Place the peperoncini peppers on top of the meatloaf.
Step 8:
Cook the meatloaf on low for 5-6 hours or on high for 3-4 hours. It is done when the internal temperature of the meat reaches 165°F.
Step 9:
Carefully lift the meatloaf out of the crock pot and place it on a serving dish. Using two spatulas to lift it out is recommended, as lifting by the foil can be tricky and messy with the gravy.
Step 10:
Strain the gravy from the crock pot into a medium-sized sauce pot and place it over medium heat.
Step 11:
In a small bowl, whisk together the cornstarch and water until smooth to create a slurry.
Step 12:
Once the gravy comes to a simmer, slowly pour in the cornstarch slurry while whisking continuously. Allow the gravy to simmer for 1 minute until thickened, then turn off the heat.
Step 13:
Slice the meatloaf and serve, topping each portion with the thickened gravy.
Serving and Storage Tips
Serve the Crock Pot Mississippi Meatloaf hot, straight from the crock pot, topped with the rich and flavorful gravy. This meatloaf pairs well with mashed potatoes, green beans, or a fresh salad for a complete meal. If you have leftovers, allow the meatloaf to cool completely before storing it in an airtight container. It can be refrigerated for up to 3 days. To reheat, place the slices in the microwave or warm them in an oven set to 350°F until heated through.
Helpful Notes
If you prefer a spicier dish, add more peperoncini peppers or include a bit of the pepper juice in the meatloaf mixture. For a milder flavor, reduce the number of peppers or omit the pepper juice. Regular breadcrumbs can be used if panko is not available. To make the meatloaf even more flavorful, consider adding a tablespoon of Worcestershire sauce to the mixture.
Tips from well-known chefs
Chef Gordon Ramsay recommends not overmixing the meatloaf mixture to keep it tender.
