Crock Pot Mississippi Meatloaf
This slow-cooker Mississippi meatloaf is tender, juicy, and bursting with ranch, au jus, and pepperoncini flavors, offering a savory and slightly tangy comfort meal.
Equipment
- 1 crock pot slow cooker for cooking meatloaf
- 1 mixing bowl
Ingredients
- 2 lbs ground beef or half beef, half pork
- 1 cup breadcrumbs
- 2 large eggs
- ½ cup milk
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- ½ cup chopped pepperoncini peppers
- ¼ cup pepperoncini juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 2 tablespoons butter sliced (for topping)
- Extra pepperoncini slices for topping
Instructions
- Combine ground beef, breadcrumbs, eggs, milk, ranch seasoning mix, au jus gravy mix, chopped pepperoncini peppers, pepperoncini juice, garlic powder, onion powder, and black pepper in a large bowl. Mix gently until just combined.
- Shape the mixture into a loaf and place it on parchment or foil inside the crock pot. Use foil balls to slightly lift the meatloaf if desired.
- Top the meatloaf with sliced butter and extra pepperoncini slices.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 10 minutes before slicing.
- Serve with mashed potatoes, green beans, or rice, spooning juices over the top.
Notes
- Add ¼ cup sour cream for extra juiciness.
- Increase pepperoncini juice to make it spicier.
- Mix in ½ cup shredded mozzarella for a cheesy twist.
- Broil slices for 3 minutes after cooking to crisp the top.
- Stores well up to 4 days refrigerated for meal prep.