Mississippi Pot Roast Meatloaf Recipe

Introduction

This Mississippi Pot Roast Meatloaf is a flavorful twist on classic comfort food, combining the tangy kick of pepperoncinis with savory ranch seasoning. It’s easy to prepare and perfect for a hearty family dinner.

Ingredients

• 2 pounds 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
• 2 cups beef broth (divided)
• 1/4 cup pepperoncini juices (additional)
• 1 teaspoon Worcestershire sauce (additional)
• 1/2 cup water
• 1/4 cup cornstarch

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
2. Step 2: In a large mixing bowl, combine ground beef, chopped pepperoncinis, bread crumbs, pepperoncini juice, egg, Worcestershire sauce, and dry ranch seasoning. Mix gently with your hands until just combined.
3. Step 3: Shape the mixture into a loaf and place it in the prepared baking pan.
4. Step 4: In a small bowl, whisk together 1 cup beef broth, dry ranch seasoning, additional pepperoncini juices, and Worcestershire sauce. Pour this mixture evenly over the meatloaf. Optionally, arrange extra pepperoncini slices on top for garnish.
5. Step 5: Bake for 60 minutes, or until the internal temperature reaches 160°F (71°C).
6. Step 6: Remove the pan carefully and strain the drippings into a bowl. Skim off excess grease if necessary.
7. Step 7: To make the gravy, whisk the remaining beef broth, water, and cornstarch in a small bowl to form a slurry. In a medium saucepan, combine the reserved drippings with the slurry. Cook over medium heat, stirring constantly, until the gravy thickens and simmers.
8. Step 8: Slice the meatloaf and serve hot, drizzled with gravy. It pairs well with mashed potatoes or egg noodles.

Tips & Variations

• For added moisture, consider mixing a little milk into the bread crumbs before combining with the beef.
• Use a meat thermometer to ensure the meatloaf reaches the safe internal temperature without overcooking.
• Swap ground beef for a mix of beef and pork for a richer flavor.
• If you prefer less tang, reduce the amount of pepperoncinis or their juice slightly.

Storage

Store leftover meatloaf and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. You can also freeze the cooked meatloaf for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this meatloaf ahead of time?

Yes, you can assemble the meatloaf and keep it covered in the refrigerator for a few hours before baking. This can help the flavors meld and make dinner prep easier.

What if I don’t have pepperoncinis accessible?

You can substitute mild banana peppers or pickled jalapeños for a similar tangy, slightly spicy flavor, though the taste will vary slightly.

Mississippi Pot Roast Meatloaf Recipe

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This Mississippi Pot Roast Meatloaf is a flavorful twist on a classic comfort food, infusing the savory beef with tangy pepperoncinis, ranch seasoning, and Worcestershire sauce. Baked to perfection and served with a rich, homemade gravy made from the pan drippings, it offers a hearty and satisfying meal perfect for family dinners.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meatloaf

• 2 pounds 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 juices
• 1 teaspoon Worcestershire sauce
• 1/2 cup water
• 1/4 cup cornstarch

Instructions

1. Preheat and prepare pan: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
2. Mix meatloaf ingredients: In a large bowl, gently combine ground beef, chopped pepperoncinis, bread crumbs, pepperoncini juice, egg, Worcestershire sauce, and dry ranch seasoning using your hands until just mixed.
3. Shape and place in pan: Form the mixture into a loaf shape and place it in the prepared baking pan.
4. Prepare topping mixture: Whisk together 1 cup beef broth, ranch seasoning, pepperoncini juices, and Worcestershire sauce in a small bowl. Pour evenly over the meatloaf and optionally top with extra pepperoncini slices.
5. Bake: Bake the meatloaf for 60 minutes, or until the internal temperature reaches 160°F (71°C).
6. Remove drippings: Carefully take the pan out of the oven, strain the drippings into a bowl, and skim off any excess grease.
7. Make gravy: In a small bowl, whisk remaining 1 cup beef broth, water, and cornstarch to make a slurry. In a saucepan, combine the drippings and slurry; cook over medium heat, stirring constantly until thickened into gravy.
8. Serve: Slice the meatloaf and serve hot with mashed potatoes or egg noodles, drizzling the gravy on top.

Notes

• Ensure the meatloaf reaches an internal temperature of 160°F for safe consumption.
• You can garnish with extra pepperoncini slices for added tang and presentation.
• Using lean ground beef (85/15 or 90/10) helps reduce excess grease in the meatloaf.
• For a gluten-free version, use gluten-free bread crumbs.
• This meatloaf pairs wonderfully with creamy mashed potatoes or buttered egg noodles.

Keywords: Mississippi Pot Roast Meatloaf, meatloaf recipe, pepperoncini meatloaf, ranch seasoning meatloaf, comfort food, baked meatloaf, easy meatloaf recipe