Flavorful Crock Pot Mississippi Meatloaf (Print version)
Tender slow cooker meatloaf seasoned with ranch, au jus, pepperoncini, and a buttery Mississippi-style gravy.
# Ingredients:
For the meatloaf
01 -
2 lb (900 g) 85/15 ground beef
02 -
1 cup (90 g) plain breadcrumbs or panko
03 -
1/2 cup (120 ml) whole milk
04 -
2 large eggs
05 -
2 tablespoons pepperoncini juice
06 -
1/2 packet ranch seasoning mix
07 -
1/2 packet au jus gravy mix
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
1/2 teaspoon black pepper
11 -
Nonstick cooking spray
For the Mississippi topping
12 -
1/2 packet ranch seasoning mix
13 -
1/2 packet au jus gravy mix
14 -
4 tablespoons (56 g) unsalted butter, sliced into pats
15 -
6-8 pepperoncini peppers, sliced or left whole
16 -
2 tablespoons chopped parsley, optional for serving
# Instructions:
01 -
Lay two long strips of foil across the slow cooker insert to make a sling, leaving overhang on the sides. Coat the foil and insert lightly with nonstick spray.
02 -
In a large bowl, stir together breadcrumbs, milk, eggs, pepperoncini juice, half the ranch packet, half the au jus packet, garlic powder, onion powder, and black pepper.
03 -
Add the ground beef and mix gently with your hands until just combined. Shape into a compact oval loaf that fits inside the slow cooker.
04 -
Place the loaf on the foil sling. Sprinkle the remaining ranch and au jus mixes over the top, then add butter pats and pepperoncini peppers.
05 -
Cover and cook on low for 5-6 hours or high for 3-4 hours, until the center of the meatloaf reaches 160°F on an instant-read thermometer.
06 -
Use the foil sling to lift the meatloaf to a board. Rest for 10 minutes, then slice and spoon the buttery pepperoncini juices over each serving. Sprinkle with parsley if using.
# Good to know:
01 -
Low heat gives the meatloaf the most tender texture.
02 -
Use an instant-read thermometer to check the center before serving.
03 -
Rest the meatloaf for 10 minutes before slicing.