Moist Mississippi Meatloaf

Crock Pot Mississippi Meatloaf is a tender and moist meatloaf bursting with the signature flavors of Mississippi cooking. With the rich combination of au jus ranch seasoning and peperoncini peppers this dish elevates classic meatloaf into something truly special. The slow cooker makes preparation effortless while infusing the meat with its delicious seasoning and creating a savory gravy for serving.

I remember making this one chilly weekend when I was craving comfort food. The aroma filled the house and by dinner everyone was asking for seconds.

Ingredients

• Milk: two percent or higher fat content helps bind the meat and keep everything moist
• Eggs: well beaten to ensure they mix smoothly into the meat and improve texture
• Granulated sugar: balances the salty and tangy flavors in the dish for a harmonious taste
• Au jus gravy mix: adds a savory depth, if unavailable onion soup mix is a fine substitute
• Ranch seasoning mix: provides that characteristic creamy herb flavor essential for true Mississippi style
• Panko breadcrumbs: soak up moisture and keep the meatloaf from getting dense, regular breadcrumbs can be used in a pinch
• Lean ground beef: eighty five fifteen or ninety ten lets you enjoy flavor without excessive grease
• Cold water and peperoncini juice: together make the flavorful gravy that soaks the meatloaf
• Peperoncini peppers: whole not chopped bring a mild tang and essential Mississippi zing without overwhelming heat
• Cornstarch and water slurry: thicken the gravy for a silky finish

Instructions

Line the crock pot:

Spoon a large piece of foil into a six or eight quart crock pot lining the bottom and sides gently pressing it in place. Spray the foil with nonstick cooking spray. This makes cleanup easier and helps lift the meatloaf out after cooking

Combine wet and dry ingredients:

Whisk together one cup of milk two percent or higher two large well beaten eggs two teaspoons of granulated sugar one packet each of au jus gravy mix and ranch seasoning mix plus one cup of panko breadcrumbs in a large mixing bowl until fully combined. This creates the flavor base and texture binder for the meat

Add beef:

Add two pounds of lean ground beef to the mixture and gently mix using your hands or a large spoon just until combined. Avoid overmixing so the meatloaf stays tender and does not become tough

Shape in crock pot:

Transfer the meat mixture into the foil lined crock pot and shape into a smooth oval using your hands or spatula. This shape promotes even cooking and mimics the classic meatloaf silhouette

Make the gravy:

In a separate bowl whisk together three cups of cold water one quarter cup of peperoncini juice the remaining packet each of au jus gravy mix and ranch seasoning mix until blended well. This will be the gravy poured over and around the meatloaf

Assemble and top:

Pour the prepared gravy over the meatloaf in the crock pot making sure it covers the sides as well. Top the meatloaf carefully with six whole peperoncini peppers spaced evenly across the top. These add signature flavor and visual appeal

Cook:

Cover the crock pot and cook on low for five to six hours or on high for three to four hours until the internal temperature reaches one hundred sixty five degrees Fahrenheit to ensure safety and juiciness

Remove carefully:

Using two spatulas carefully lift the meatloaf out of the crock pot onto a serving dish. Lifting with the foil sides is tricky because of the gravy so spatulas help avoid spills and keep it intact

Strain gravy:

Strain the remaining liquid from the crock pot into a medium sized saucepan or pot to remove any small meat bits and create a smooth gravy

Thicken gravy:

Whisk together two tablespoons of cornstarch and two tablespoons of water in a small bowl until smooth to make a slurry. Bring the strained gravy to a gentle simmer over medium heat then slowly stir in the slurry while continuously whisking. Let the sauce simmer for one minute until thickened

Serve:

Slice the meatloaf and serve with the prepared gravy spooned generously over each portion. This completes the hearty and flavorful meal

My favorite ingredient here has to be the peperoncini peppers. They add just the right tang without heat and give the dish its unmistakable Mississippi character. The first time I made this my whole family was amazed at how the humble pepper transformed the meatloaf. It quickly became a go to recipe for cozy weekend dinners.

Storage Tips

Store leftover meatloaf and gravy separately when possible in an airtight container. Refrigerate for up to three days or freeze for up to three months to enjoy later. Reheat gently in the slow cooker or cover in foil and warm in the oven to preserve moisture and flavor.

Ingredient Substitutions

If you cannot find au jus gravy mix onion soup mix is an excellent alternative and will still yield great flavor. Regular breadcrumbs can replace panko though the texture might be a little denser. You can swap ground beef for ground turkey chicken or pork with some flavor adjustments as lean meat alters grease content in the gravy.

Serving Suggestions

Serve slices draped in gravy alongside creamy mashed potatoes and steamed seasonal vegetables like peas and carrots. Biscuits or crusty bread are great for sopping up leftover gravy. For a twist try serving the meatloaf over egg noodles or fluffy rice to soak in every bit of flavor.

This Crock Pot Mississippi Meatloaf is the ultimate comfort meal ready with minimal hands on time. Enjoy with mashed potatoes and plenty of gravy.

Common Recipe Questions

→ Why is butter omitted in this meatloaf?

The ground beef’s natural fat provides enough richness, so no additional butter is needed for flavor.

→ How is the seasoning incorporated for best flavor?

Seasoning packets are mixed into the meat mixture instead of sprinkled on top to infuse flavor throughout the meatloaf.

→ Are the peperoncini peppers spicy?

Peperoncini peppers offer tangy flavor but are not spicy when kept whole. Adjust quantity to your spice tolerance.

→ What sides complement this meatloaf?

Mashed potatoes, steamed vegetables, rice, or egg noodles pair well with the meatloaf and its savory gravy.

→ Can the gravy be strained?

Yes, straining removes meat bits from the gravy for a smoother texture, though it's optional based on preference.

→ Can this be prepared ahead of time?

Yes, you can prepare the meat mixture a day ahead, refrigerate it, then cook just before serving.