Crock Pot Mississippi Meatloaf

This Mississippi Meatloaf is a comforting and flavorful take on a classic dinner favorite. Slow cooking it in the crock pot allows the meat to stay juicy and tender while the spices and peppers infuse deep flavors. The accompanying gravy brings the dish all together with a satisfying richness that makes every bite a delight.

I first made this during a chilly weekend when I wanted something easy yet impressive. It quickly became a crowd-pleaser, especially with the tangy gravy and peppers on top. Now it’s one of the dishes that my family asks for whenever comfort food is the mood.

Ingredients

• Milk: 2 percent or higher helps keep the meatloaf moist and tender
• Large eggs: bind the mixture and add richness
• Granulated sugar: balances out the savory and tangy elements
• Au jus gravy mix: adds a deep umami flavor try to get a good quality brand for best results
• Ranch seasoning mix: brings a herbaceous and slightly creamy note to the dish
• Panko breadcrumbs: provide structure without weighing the meatloaf down
• Lean ground beef: 85 15 or 90 10 to ensure a flavorful but not overly greasy loaf
• Cold water: to make the gravy syrupy and to combine with the seasoning mixes
• Peperoncini juice: adds a touch of acidic brightness and spice if you want extra zing
• Peperoncini peppers: offer a mild heat and tangy crunch that lift the whole meal
• Cornstarch: used for thickening the gravy to a silky finish
• Water: for mixing with the cornstarch ensuring no lumps in the gravy

Step-by-Step Instructions

Spoon the Foil and Prep the Slow Cooker:

Line the bottom of a 6 or 8 quart crock pot with a large piece of foil extending up the sides. Spray the foil with nonstick cooking spray to prevent sticking. This makes removal easier and keeps the slow cooker clean.

Mix the Meatloaf Base:

In a large bowl whisk milk eggs sugar one packet each of the au jus and ranch seasoning mixes and the breadcrumbs until fully incorporated. This will create a flavorful base with good texture.

Combine with Ground Beef:

Add the lean ground beef to the bowl and gently mix with clean hands until combined. Avoid overmixing or the meatloaf will become dense and tough. The goal is even distribution with a tender bite.

Shape and Place in Crock Pot:

Transfer the meat mixture to the crock pot and gently shape it into an oval loaf. The shape helps cook the meat evenly and fits nicely in the pot.

Prepare the Gravy:

In another bowl whisk together cold water peperoncini juice and the remaining packets of au jus and ranch mixes. This will become the bath in which the meatloaf cooks infusing it with moisture and flavor.

Pour the Gravy and Add Peppers:

Pour the gravy mixture over and around the meatloaf in the crock pot. Nestle the peperoncini peppers on top. The juices from the peppers seep into the meatloaf as it cooks adding a subtle heat and brightness.

Cook Slowly:

Cover and cook on low for 5 to 6 hours or high for 3 to 4 hours. The meatloaf is done when the internal temperature reaches 165 degrees Fahrenheit ensuring it is fully cooked and juicy.

Remove and Serve:

Use two spatulas or lift the edges of the foil carefully to remove the meatloaf from the crock pot. It may be slippery because of the gravy so take your time to keep it intact.

Make the Gravy:

Strain the cooking liquid into a saucepot. Mix cornstarch and water until smooth. Bring the liquid to a simmer and slowly whisk in the cornstarch mixture until thickened to a glossy sauce. Turn off heat.

Slice and Plate:

Cut the meatloaf into slices and serve with plenty of the thickened gravy spooned over each portion for maximum flavor.

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The ranch seasoning is my secret weapon here adding an herby zest that pairs so well with the savory beef and tangy gravy. One memorable moment was serving this to family on a rainy Sunday when everyone wanted something warm and comforting. It didn’t disappoint and quickly became a go-to recipe in our house.

Storage Tips

Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. The gravy thickens upon cooling but heats up beautifully in a saucepan or microwave with a splash of water to return to saucy perfection. This also freezes well for up to 3 months if wrapped tightly.

Ingredient Substitutions

You can swap ground beef for ground turkey or chicken for a lighter version but keep the fat content moderate for moisture. Regular breadcrumbs can replace panko but the texture will be slightly different. If you don’t have peperoncini juice try a splash of vinegar with a pinch of red pepper flakes.

Serving Suggestions

Serve this meatloaf with creamy mashed potatoes or roasted vegetables for a classic pairing. A crisp green salad or steamed green beans balance the richness of the meat and gravy beautifully.

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Frequently Asked Questions

→ What type of beef is best for this dish?

Lean ground beef around 85/15 or 90/10 works well, offering a balance of moisture and fat to keep the dish tender yet flavorful.

→ Can I make this without a slow cooker?

While best suited for slow cooking, you can bake it in the oven at a low temperature, monitoring closely to retain moisture and avoid drying out.

→ What role do the peperoncini peppers play?

They add a subtle tangy heat and acidity, which brightens the rich flavors of the meat and gravy.

→ How is the gravy thickened at the end?

Mixing cornstarch with water creates a slurry that’s whisked into simmering gravy, thickening it to a smooth consistency.

→ Can I substitute regular breadcrumbs for panko?

Yes, regular breadcrumbs can be used, but panko adds a lighter texture that helps bind without heaviness.

→ Is the sugar important in the mixture?

A small amount balances the tangy and savory flavors, rounding out the overall taste of the dish.