Mississippi Crockpot Meatloaf Recipe

This Mississippi style Crockpot Meatloaf slow cooks in a tangy ranch and au jus gravy with pepperoncini for the most tender meatloaf ever.

Course Main Course

Cuisine American

Keyword Crockpot Meatloaf

Prep Time 10

Cook Time 6

Servings servings

Calories 234kcal

Author Jason Decker

Equipment

slow cooker

Ingredients

1 cup whole milk
2 large eggs well beaten
2 teaspoons granulated sugar
2 1- ounce packets au jus gravy mix divided
2 1 - ounce packets ranch seasoning mix divided
1 cup panko breadcrumbs
2 pounds lean ground beef 85/15
3 cups cold water
1/4 cup pepperoncini juice
6 pepperoncini peppers
2 tablespoon cornstarch
2 tablespoon water

Instructions

In an 8-quart slow cooker, add a large piece of foil to the bottom and up the sides, spray with cooking spray.
In a large bowl, whisk together the milk, eggs, sugar, 1 packet au jus gravy mix, 1 packet ranch seasoning mix, and the breadcrumbs until smooth.
1 cup whole milk, 2 large eggs, 2 teaspoons granulated sugar, 2 1- ounce packets au jus gravy mix, 2 1 - ounce packets ranch seasoning mix, 1 cup panko breadcrumbs
Add the ground beef and mix everything with your hands until well combined, but try not to overmix.
2 pounds lean ground beef
Add the meat mixture to the slow cooker and shape it into an oval.
In a medium-sized bowl, whisk together the cold water, pepperoncini juice, the remaining packet of au jus gravy mix, and the remaining packet of the ranch seasoning mix until well combined.
3 cups cold water, 1/4 cup pepperoncini juice
Pour the gravy over the meatloaf and around the sides.
Add the pepperoncini peppers on top.
6 pepperoncini peppers
Cook on low for 5-6 hours or high for 3-4 hours. It is done when the internal temperature reaches 165°F.
Carefully lift out the meatloaf and place it on your serving dish. I like to get two spatulas underneath, and lifting it out like this seems to be the easiest way. You could use the foil to help, but with all the gravy, it could get messy.
Strain the gravy into a medium-sized sauce pot and place over medium heat.
Stir together the cornstarch and the water in a small bowl.
2 tablespoon cornstarch, 2 tablespoon water
Once the gravy comes to a simmer, slowly stream in the cornstarch slurry while whisking constantly. Allow to simmer for 1 minute until thickened.
Slice and serve the meatloaf, and add the gravy over each portion.

Notes

Don’t overmix the meat mixture to keep the meatloaf tender.
Use a meat thermometer to check for the right internal temperature.
Adding a foil sling in the crock pot makes removal easier.
Let the meatloaf rest for a few minutes before slicing.
Add a little water when reheating to keep it moist.
Experiment with different seasonings to find your favorite flavor profile.

Nutrition