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

Description

This Mississippi Pot Roast Meatloaf is a hearty spin on the classic comfort food. Combining ground beef, tangy pepperoncinis, and a flavorful ranch-infused gravy, it’s an irresistibly savory dish perfect for family dinners. Serve it with mashed potatoes or egg noodles for a complete meal that will garner rave reviews around the table.

Ingredients

Units Scale

Meatloaf

2 pounds lean ground beef (85/15 or 90/10)
1/2 cup roughly chopped pepperoncinis
1 cup plain bread crumbs
1/4 cup pepperoncini juice
1 large egg
2 tablespoons Worcestershire sauce
2 tablespoons dry ranch seasoning

Gravy

2 cups beef broth (divided)
2 tablespoons dry ranch seasoning
1/4 cup pepperoncini juice
1 teaspoon Worcestershire sauce
1/2 cup water
1/4 cup cornstarch

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Instructions

Prepare the Oven and Baking Pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan to prevent sticking and ensure easy cleanup.
Mix the Meatloaf Mixture
In a large mixing bowl, combine ground beef, pepperoncinis, bread crumbs, pepperoncini juice, egg, Worcestershire sauce, and dry ranch seasoning. Use your hands to gently mix until all ingredients are just combined. Be careful not to overmix, as this can make the meatloaf dense.
Shape the Meatloaf
Shape the mixture into a loaf and place it in the prepared pan. Optionally, arrange additional pepperoncini slices on top for garnish.
Prepare the Sauce
In a small bowl, whisk together 1 cup of beef broth, dry ranch seasoning, pepperoncini juice, and Worcestershire sauce until well combined. Pour this mixture over the shaped meatloaf in the pan.
Bake the Meatloaf
Bake the meatloaf in the preheated oven for 60 minutes, or until the internal temperature reaches 160°F (71°C). This ensures the meat is fully cooked and safe to eat.
Collect Pan Drippings
After baking, carefully remove the meatloaf from the oven. Strain the liquid drippings into a separate bowl or measuring cup, skimming off any excess grease.
Make the Gravy
In a small bowl, whisk together the remaining 1 cup of beef broth, water, and cornstarch to create a slurry. In a medium saucepan, combine the slurry with the reserved pan drippings. Cook over medium heat, stirring constantly until the mixture simmers and thickens to a luscious gravy.
Serve
Slice the meatloaf and serve it hot with a side of mashed potatoes or egg noodles. Drizzle the prepared gravy generously over the slices for additional flavor.

Notes

If you prefer a traditional loaf shape, press the meatloaf mixture into a lightly greased 9×5-inch loaf pan instead of shaping it by hand. Bake for 60–75 minutes, then carefully tilt the pan to drain any excess grease before serving.
This recipe pairs wonderfully with sides like roasted vegetables or a crisp green salad for a balanced meal.

Nutrition

Serving Size: 1/6 of meatloaf
Calories: 380
Sugar: 2g
Sodium: 850mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 11g
Fiber: 1g
Protein: 32g
Cholesterol: 110mg