Mississippi Crock Pot Meatloaf

This Crock Pot Mississippistyle Meatloaf is a tender and moist meatloaf with an incredibly flavorful gravy that captures all those classic Mississippistyle flavors you love. It's an easy slow cooker dinner that puts a twist on traditional meatloaf by infusing the seasonings directly into the meat and providing a rich, savory gravy on the side. This recipe combines the simplicity of a slow cooker meal with bold, comforting flavors that will quickly become a family favorite.

I first made this on a busy weeknight when I needed an easy dinner that still felt special. Now it's one of those meals my family always asks for especially paired with mashed potatoes and veggies.

Ingredients

• Milk: two percent or higher fat content helps keep the meatloaf moist and tender
• Large eggs: well beaten so they blend seamlessly into the meat mixture for structure
• Granulated sugar: balances the savory seasonings with a touch of sweetness without being noticeable
• Au jus gravy mix and ranch seasoning mix: divided to season both the meat and the gravy for that classic Mississippi flavor opt for low sodium if you are watching salt
• Panko breadcrumbs: add light texture and hold the meatloaf together better than traditional breadcrumbs
• Lean ground beef: eightyfive fifteen or ninety ten for flavor without creating excessive grease in the crock pot
• Cold water and peperoncini juice: combine to create the flavorful gravy base omit juice if you are sensitive to any spice
• Whole peperoncini peppers: placed on top add characteristic tang and mild heat without overwhelming the dish
• Cornstarch and water: mixed into a slurry to thicken the gravy for a perfect consistency

Instructions

Sauté the Aromatics and Prepare the Slow Cooker Base:

Place a large piece of foil inside a six or eightquart crock pot making sure it extends up the sides fully. Spray the foil generously with nonstick cooking spray to prevent sticking and to make cleanup much easier after cooking.

Mix the Meatloaf Ingredients:

In a large bowl whisk together the milk eggs granulated sugar one packet of au jus gravy mix one packet of ranch seasoning mix and the panko breadcrumbs until everything is thoroughly combined and smooth. Then add the ground beef to the bowl. Using clean hands gently mix the beef with the wet ingredients just until combined. Avoid over mixing to keep the meatloaf tender.

Shape the Meatloaf and Prepare the Gravy:

Transfer the meat mixture into the slow cooker and gently shape it into an oval form working carefully to avoid compressing the meat. In a separate bowl whisk together cold water peperoncini juice and the remaining packets of au jus gravy and ranch seasoning mix until fully combined.

Assemble and Cook in the Crock Pot:

Pour the prepared gravy evenly over the meatloaf and around the sides to ensure even flavor as it cooks. Arrange the whole peperoncini peppers on top of the meatloaf to add the iconic Mississippi tang and mild heat. Cover with the crock pot lid 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.

Remove Meatloaf and Strain the Gravy:

Carefully lift out the meatloaf using two spatulas placed underneath for support or by lifting the edges of the foil though with the rich gravy this can be messy. Place the meatloaf on a serving platter. Strain the cooking juices from the crock pot into a medium sized saucepan to remove any bits of meat and debris for a smooth gravy.

Thicken and Finish the Gravy:

In a small bowl whisk together cornstarch and water to create a smooth slurry. Bring the strained gravy to a gentle simmer over medium heat. Slowly whisk in the cornstarch slurry a little at a time continuously whisking until the gravy thickens about one minute. Remove from heat.

Serve with Extra Gravy:

Slice the meatloaf into even portions and generously spoon the thickened gravy over each slice for full flavor and moisture with every bite.

I love the balance of tang and mild spiciness from the peperoncini which makes this meatloaf uniquely flavorful. It reminds me of family dinners growing up where the whole table would pass around plates loaded with meatloaf and mashed potatoes each bite packed with those special seasoning notes that bring everyone back to the kitchen table.

Storage Tips

Store leftover meatloaf and gravy separately in airtight containers in the refrigerator for up to three days. The gravy thickens when chilled so you may need to add a splash of water when reheating. For longer storage freeze both components separately for up to three months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

Lean ground turkey chicken or pork can be substituted for the ground beef for a lighter version. If you cannot find au jus gravy or ranch seasoning mixes onion soup mix can replace au jus and homemade ranch seasoning can be used to keep similar flavor profiles. Raw breadcrumbs can replace panko but expect a slightly denser texture.

Serving Suggestions

Serve meatloaf slices over creamy mashed potatoes or buttered egg noodles to soak up the gravy. Steamed green beans roasted carrots or a fresh side salad complement the savory flavors. Soft buttermilk biscuits are also excellent for mopping up any leftover gravy on the plate.

This Crock Pot Mississippi Meatloaf is simple to make and full of comforting flavor. Leftovers reheat well and the recipe freezes nicely for meal prep.

Common Recipe Questions

→ What makes this meatloaf Mississippi style?

It's the use of au jus and ranch seasoning mixes combined with peperoncini peppers and juice that gives this meatloaf its signature tangy and savory Mississippi flavor.

→ Can I use other ground meats instead of beef?

Yes, ground chicken, pork, or turkey can be used as alternatives to lean ground beef for a different taste and texture.

→ How do I prevent the meatloaf from becoming tough?

Mix the ingredients just until combined and avoid overworking the ground meat to maintain tenderness.

→ Is the dish spicy due to the peperoncini peppers?

The peppers add flavor more than heat. If sensitive to spice, reduce or omit the peperoncini juice and use fewer peppers.

→ How is the gravy prepared and served?

Gravy is made by mixing seasoning packs with water and peperoncini juice, poured over the meatloaf before cooking, then thickened with cornstarch and strained before serving.

→ What sides pair well with this meatloaf?

Mashed potatoes, steamed vegetables, rice, or egg noodles complement the rich meatloaf and gravy beautifully.

→ Can leftovers be refrigerated or frozen?

Store meatloaf and gravy separately in airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months.