Description
Mississippi meatloaf combines classic Southern comfort with slow cooker convenience. Rich beef, tangy pepperoncini, and zesty ranch seasoning create a hearty meal you’ll savor with simple prep and delicious results.
Ingredients
Scale
Main Ingredients:
- 2 pounds lean ground beef (85/15 or 90/10)
- 1 cup panko breadcrumbs (regular breadcrumbs can be used)
- 2 large eggs, well beaten
- 1 cup milk (2% or higher)
Seasoning and Flavor Enhancers:
- 2 (1 ounce) packets ranch seasoning mix, divided use
- 2 (1 ounce) packets au jus gravy mix, divided use
- 2 teaspoons granulated sugar
- 6 peperoncini peppers (optional, can use less)
- 1/4 cup peperoncini juice (optional, for spice)
Liquid and Thickening Agents:
- 3 cups cold water
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Line a 6-8 quart crock pot with a large foil sheet, ensuring it covers the bottom and sides. Generously spray the foil with nonstick cooking spray.
- In a spacious mixing bowl, thoroughly combine milk, eggs, sugar, one packet of au jus gravy mix, one ranch seasoning packet, and breadcrumbs until the mixture is uniform and smooth.
- Gently incorporate ground beef into the mixture, using hands to blend ingredients without overworking the meat, which could result in a dense texture.
- Transfer the meat mixture to the prepared crock pot, carefully molding it into an oval shape that allows even cooking.
- Create the gravy by whisking cold water, peperoncini juice, remaining au jus and ranch seasoning packets in a separate bowl until thoroughly integrated.
- Evenly distribute the prepared gravy over and around the meatloaf, ensuring complete coverage.
- Strategically place peperoncini peppers across the top of the meatloaf for additional flavor.
- Cook on low temperature for 5-6 hours or high for 3-4 hours, confirming doneness when internal meat temperature reaches 165°F.
- Delicately remove the meatloaf using two spatulas or by lifting the foil edges, transferring to a serving platter.
- Strain the cooking liquid into a saucepan, positioning over medium heat.
- Prepare a cornstarch slurry by whisking cornstarch and water until completely smooth.
- Once gravy simmers, gradually introduce the cornstarch mixture while continuously whisking. Allow to simmer for one minute until thickened, then remove from heat.
- Slice the meatloaf and serve with the prepared gravy drizzled over each portion.
Notes
- Prevent Dryness by choosing meat with slightly higher fat content like 80/20 ground beef to keep the meatloaf moist and flavorful.
- Use Clean Hands when mixing ingredients to ensure even distribution without overworking the meat, which can make the texture tough.
- Customize Spice Levels by adjusting the amount of peperoncini peppers or using mild peppers for those with sensitive palates.
- Gluten-Free Option can be achieved by substituting breadcrumbs with gluten-free alternatives like almond flour or crushed gluten-free crackers.
- Prep Time: 30 minutes
- Cook Time: 6 hours (on Low) or 4 hours (on High)
- Category: Dinner, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 469
- Sugar: 2 g
- Sodium: 1000 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 115 mg