Mississippi Crock Pot Meatloaf (Printer-Friendly)
Tender meatloaf slow-cooked with flavorful seasoning and a rich Mississippi-inspired gravy for a comforting meal.
# What You’ll Need:
→ Dairy
01 -
1 cup 2% milk
→ Eggs
02 -
2 large eggs, well beaten
→ Seasonings
03 -
2 teaspoons granulated sugar
04 -
2 (1 oz) packets au jus gravy mix, divided
05 -
2 (1 oz) packets ranch seasoning mix, divided
→ Breadcrumbs
06 -
1 cup panko breadcrumbs
→ Meat
07 -
2 pounds lean ground beef (85/15 or 90/10)
→ Liquids
08 -
3 cups cold water
09 -
1/4 cup peperoncini juice (optional)
→ Vegetables
10 -
6 peperoncini peppers
→ Thickening Agents
11 -
2 tablespoons cornstarch
12 -
2 tablespoons water
# Steps to Follow:
01 -
Line the bottom and sides of a 6 to 8-quart slow cooker with a large piece of aluminum foil and spray it with nonstick cooking spray.
02 -
In a large bowl, whisk together milk, eggs, granulated sugar, 1 packet of au jus gravy mix, 1 packet of ranch seasoning mix, and panko breadcrumbs until uniformly blended.
03 -
Add the ground beef to the seasoned mixture and gently combine with clean hands until just incorporated; avoid overmixing to prevent toughness.
04 -
Transfer the meat mixture into the slow cooker and shape it gently into an oval form.
05 -
In a separate bowl or measuring cup, whisk together cold water, peperoncini juice, remaining packets of au jus gravy mix and ranch seasoning mix until fully combined.
06 -
Pour the prepared gravy evenly over and around the meatloaf. Arrange the whole peperoncini peppers on top.
07 -
Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the internal temperature reaches 165°F.
08 -
Carefully lift the meatloaf out using two spatulas and transfer to a serving dish.
09 -
Strain the cooking liquid into a medium saucepan. In a small bowl, whisk cornstarch with water to form a slurry, then gradually whisk it into the simmering gravy. Cook for 1 minute until thickened, then remove from heat.
10 -
Slice the meatloaf and drizzle with the thickened gravy before serving.
# Helpful Hints:
01 -
To store leftovers, refrigerate in an airtight container for up to 3 days or freeze for up to 3 months; store meatloaf and gravy separately if possible.
02 -
For less spice, omit peperoncini juice and reduce peppers to 3 or 4. The peppers add flavor without heat.
03 -
If desired, make ahead by assembling and refrigerating overnight before cooking.
04 -
Straining the gravy removes meat bits, improving texture.