Can I make this meatloaf without the pepperoncinis?

While pepperoncinis are signature to the Mississippi pot roast flavor, you can substitute with banana peppers or even dill pickles if you prefer. The tanginess is a key component, so I wouldn't omit them entirely, but you can reduce the amount if you're sensitive to their flavor.

Why is my meatloaf falling apart when I slice it?

This typically happens when there's not enough binding agent or the meatloaf hasn't rested after baking. Make sure you're using the full amount of egg and breadcrumbs, and allow the meatloaf to rest for at least 10 minutes before slicing. Also, be sure your meatloaf has reached the proper internal temperature of 160°F, which helps proteins set.

Can I make this recipe in advance?

Absolutely! You can prepare the meatloaf mixture up to a day ahead and keep it refrigerated before baking. You can also fully bake the meatloaf, cool it completely, and refrigerate for up to 2 days before reheating. The flavors actually develop and improve overnight, making this a great make-ahead option.

My gravy isn't thickening properly. What should I do?

If your gravy remains thin after adding the cornstarch slurry, mix 1 tablespoon cornstarch with 1 tablespoon cold water to create another slurry. Bring your gravy to a simmer and slowly whisk in small amounts of the additional slurry until you reach your desired thickness. Remember that gravy thickens further as it cools.

Mississippi Pot Roast Meatloaf Recipe

This Mississippi Pot Roast Meatloaf brings together the tangy, savory flavors of the viral slow cooker pot roast and transforms them into a hearty, comforting meatloaf that’s sure to become a family favorite. The combination of zesty pepperoncinis, ranch seasoning, and rich gravy creates an incredibly flavorful twist on classic meatloaf that’s perfect for weeknight dinners but special enough for company.

Why You’ll Love This Recipe

Flavor Explosion: This isn’t your grandmother’s meatloaf! The tangy pepperoncinis, savory ranch seasoning, and rich gravy create layers of flavor that will have everyone asking for seconds.
Simple Ingredients: Using pantry staples and easy-to-find items means you can whip this up without a special shopping trip.
Make-Ahead Friendly: Perfect for meal prep or busy weeknights when you need dinner ready with minimal fuss.
Comfort Food Upgrade: Takes the nostalgic classic we all grew up with and gives it a modern, flavor-packed twist that feels fresh and exciting.

Ingredients You’ll Need

Ground Beef: The foundation of our meatloaf. I recommend using lean beef (85/15 or 90/10) for the perfect balance of flavor and texture without excess grease.
Pepperoncinis: These mild, tangy peppers are the secret star of this recipe, adding brightness and a gentle kick that cuts through the richness of the beef.
Pepperoncini Juice: Don’t throw away that jar liquid! It adds incredible tanginess and moisture to both the meatloaf and gravy.
Bread Crumbs: They bind the meatloaf together while keeping it tender. You can use panko for a lighter texture if you prefer.
Egg: Works as the glue that holds everything together, ensuring your meatloaf doesn’t fall apart when sliced.
Worcestershire Sauce: Adds a depth of umami flavor that enhances the beef and complements the tanginess of the pepperoncinis.
Dry Ranch Seasoning: The magic ingredient that gives this meatloaf its distinctive Mississippi pot roast flavor profile. Don’t substitute liquid ranch dressing!
Beef Broth: Forms the base of our gravy and adds moisture and flavor to the meatloaf as it cooks.
Cornstarch: Thickens the gravy to the perfect consistency for pouring over your sliced meatloaf.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Cheese-Stuffed Version

Create a tunnel in the center of your meatloaf mixture and fill it with cubes of pepper jack or provolone cheese before baking for a gooey, cheesy surprise.

Spicy Mississippi Meatloaf

Add a tablespoon of hot sauce to the meat mixture and substitute hot pepperoncinis for the mild ones to crank up the heat factor.

Mini Meatloaves

Divide the mixture into a muffin tin for individual servings that cook in half the time – perfect for busy weeknights or meal prep.

Turkey Alternative

Substitute ground turkey for a lighter version, but consider adding a tablespoon of olive oil to the mixture to maintain moisture.

How to Make Mississippi Pot Roast Meatloaf

Step 1: Prepare the Meatloaf Mixture

Preheat your oven to 350°F and lightly grease a 9×13-inch baking pan. In a large bowl, combine the ground beef, chopped pepperoncinis, bread crumbs, pepperoncini juice, egg, Worcestershire sauce, and ranch seasoning. Mix with your hands until just combined – overmixing will make your meatloaf tough!

Step 2: Shape and Season

Form the mixture into a loaf shape in your prepared pan. In a small bowl, whisk together 1 cup of beef broth, ranch seasoning, pepperoncini juice, and Worcestershire sauce. Pour this flavorful liquid over your meatloaf, and if desired, arrange additional pepperoncini slices on top for both flavor and visual appeal.

Step 3: Bake to Perfection

Bake the meatloaf in your preheated oven for about 60 minutes, or until a meat thermometer inserted into the center reads 160°F. The outside will develop a beautiful crust while the inside remains juicy and tender.

Step 4: Make the Gravy

Once your meatloaf is done, carefully remove it from the oven and strain the cooking liquid into a bowl. This liquid gold is the base for your gravy! Create a slurry by whisking together the remaining beef broth, water, and cornstarch. Combine this with your reserved drippings in a saucepan and cook over medium heat, stirring constantly until it thickens into a luscious gravy.

Step 5: Serve and Enjoy

Slice your meatloaf into thick portions and serve hot with a generous drizzle of the pepperoncini gravy on top. The contrast between the hearty meatloaf and tangy, savory gravy is absolutely irresistible!

Pro Tips for Making the Recipe

Don’t Overmix: Handle the meat mixture gently and mix just until combined. Overmixing will result in a dense, tough meatloaf.
Check Temperature, Not Time: Use a meat thermometer to ensure your meatloaf reaches 160°F for food safety and optimal texture. Different ovens and pan shapes can affect cooking time.
Rest Before Slicing: Let your meatloaf rest for 10 minutes before slicing to allow juices to redistribute, ensuring a moist final product that holds together when cut.
Strain the Gravy: For an ultra-smooth gravy, strain it through a fine-mesh sieve after thickening to remove any lumps or solid bits.

How to Serve

Perfect Pairings

This meatloaf was made for creamy mashed potatoes! The gravy soaks into the potatoes creating the ultimate comfort food experience. Buttered egg noodles or rice also make excellent bases for soaking up that delicious gravy.

Veggie Sides

Balance the richness with simple green vegetables like roasted asparagus, steamed green beans, or a crisp side salad dressed with a light vinaigrette.

Bread Options

Serve with warm dinner rolls or crusty bread for sopping up every last bit of that incredible gravy.

Make Ahead and Storage

Storing Leftovers

Store cooled meatloaf in an airtight container in the refrigerator for up to 4 days. Keep the gravy in a separate container to maintain the meatloaf’s texture.

Freezing

This meatloaf freezes beautifully! Wrap individual slices or the entire cooled meatloaf in plastic wrap, then aluminum foil, and freeze for up to 3 months. Freeze the gravy separately in freezer-safe containers.

Reheating

For the best texture, thaw frozen meatloaf in the refrigerator overnight. Reheat slices in a 325°F oven covered with foil until warmed through (about 20 minutes) or microwave individual slices on 70% power to prevent them from drying out. Reheat the gravy in a small saucepan over low heat, adding a splash of beef broth if needed to restore its consistency.

FAQs

Can I make this meatloaf without the pepperoncinis?

While pepperoncinis are signature to the Mississippi pot roast flavor, you can substitute with banana peppers or even dill pickles if you prefer. The tanginess is a key component, so I wouldn’t omit them entirely, but you can reduce the amount if you’re sensitive to their flavor.
Why is my meatloaf falling apart when I slice it?

This typically happens when there’s not enough binding agent or the meatloaf hasn’t rested after baking. Make sure you’re using the full amount of egg and breadcrumbs, and allow the meatloaf to rest for at least 10 minutes before slicing. Also, be sure your meatloaf has reached the proper internal temperature of 160°F, which helps proteins set.
Can I make this recipe in advance?

Absolutely! You can prepare the meatloaf mixture up to a day ahead and keep it refrigerated before baking. You can also fully bake the meatloaf, cool it completely, and refrigerate for up to 2 days before reheating. The flavors actually develop and improve overnight, making this a great make-ahead option.
My gravy isn’t thickening properly. What should I do?

If your gravy remains thin after adding the cornstarch slurry, mix 1 tablespoon cornstarch with 1 tablespoon cold water to create another slurry. Bring your gravy to a simmer and slowly whisk in small amounts of the additional slurry until you reach your desired thickness. Remember that gravy thickens further as it cools.

Final Thoughts

This Mississippi Pot Roast Meatloaf brings together the best of two comfort food classics in one incredible dish. The tangy, savory flavors will have your family cleaning their plates and asking when you’re making it again. It’s become a regular in my dinner rotation because it’s so simple to make but tastes like you spent hours in the kitchen. Give it a try tonight – I promise it’ll become one of your new favorite recipes!