If you love Mississippi Pot Roast, then just you wait until you try it in meatloaf form! This isn’t your mama’s meatloaf (sorry, Mom)—it’s better! Say goodbye to the bland, boring meatloaf from our childhoods and hello to a serious flavor upgrade. Our Mississippi Pot Roast Meatloaf is loaded with ranch seasoning, all the pepperoncini you can handle, and is topped with the most drool-worthy gravy.
Pair this with our favorite creamy mashed potatoes and some garlic bread for the ultimate comfort food meal.
Why Our Recipe
- The mouthwatering flavors of Mississippi Pot Roast in meatloaf form!
- Features pepperoncini peppers and juice for tang and ranch seasoning for flavor.
- Comes with an easy, flavorful gravy made from the pan drippings.
Our take on the classic meatloaf recipe delivers the bold, savory flavors of a Mississippi Pot Roast in less time and with less effort. This meatloaf is perfect for a family dinner but is also a crowd-pleaser at potlucks, parties, or anywhere meatloaf is welcomed. You can even serve it as a meatloaf sandwich the next day.
Ingredient Notes
- Ground Beef: We prefer lean ground beef to keep our meatloaf from getting greasy, but feel free to use any ground beef you like. Ground turkey or chicken can be substituted for a lighter option, but the flavor will vary slightly.
- Pepperoncinis: These can usually be found in a jar in the condiment section, near the pickles and olives. Finely chop them for even distribution in the meatloaf. If you’re not a fan of pepperoncini, you can substitute banana peppers for a more mild flavor.
- Pepperoncini Juice: This is the juice straight from the jar of pepperoncini.
- Bread Crumbs: Added to help bind the meat together and stretch the servings. Just use plain breadcrumbs or even gluten-free.
- Dry Ranch Seasoning: This seasoning blend is the secret to the classic Mississippi Pot Roast flavor. Look for it in the salad dressing aisle of your grocery store or make your own.
- Egg: A grade AA egg works fine and helps bind the meat together.
- Worcestershire Sauce: Adds a lot of flavor. You can substitute with soy sauce and just a touch of vinegar.
- Beef Broth: For the gravy, use low-sodium beef broth to better control the salt levels.
- Cornstarch: This thickens the gravy to a luscious consistency. If you don’t have cornstarch, you can substitute all-purpose flour, but you’ll need about twice as much (½ cup flour for ¼ cup cornstarch).
Ground Beef Options
When it comes to ground beef you have several options to choose from. Ground beef labels will show either 93/7, 85/15, or 80/20, which indicate the ratio of lean meat to fat in the product. While we prefer lean ground beef to avoid it being too greasy, it’s important to know the differences in the different ground beef options.
93/7 Ground Beef: The leanest option with less fat and fewer calories. Healthier, but can make your meatloaf a bit drier.
85/15 Ground Beef: The perfect balance of lean meat and fat. Great flavor without being greasy—a top pick for meatloaf.
80/20 Ground Beef: The juiciest and most flavorful option, but higher fat can make it greasy and cause more shrinkage.
Avoid Overmixing
When preparing your meatloaf, it’s important to avoid overmixing. Mix the ingredients just until everything is evenly distributed, which should only take a few minutes. Overmixing can dry out the meat and result in a compact, rubbery texture instead of a tender, moist loaf.
Free Form vs Loaf Pan
Many classic meatloaf recipes use a loaf pan for baking which is where the dish gets its name, but we prefer to make ours in a 9×13 dish as a free-form loaf.
Free-Form Meatloaf (Our Favorite!): This method allows the juices to run off, preventing the meatloaf from sitting in its grease. Plus, the drippings are perfect for making a rich, savory gravy—don’t let that liquid gold go to waste! With the extra room to “breathe,” the meatloaf also cooks more evenly, giving you a beautifully caramelized crust all around.
Loaf Pan Meatloaf: If you prefer the traditional loaf pan method, it’s absolutely doable! Using a loaf pan keeps the shape perfectly uniform, making it easy to slice into neat portions. However, the grease tends to collect at the bottom, so you may need to drain it carefully after baking. Press the ground beef mixture into a lightly greased 9×5-inch loaf pan. After baking, carefully tilt the pan to drain excess grease before removing the meatloaf.
Serving Suggestions
This meatloaf is great served over mashed potatoes, egg noodles, or steamed rice. Add a salad or roasted veggies like roasted broccoli or asparagus or saute some green beans. Some dinner rolls, breadsticks, or garlic bread will always be a welcome addition.
Repurpose Leftovers
If you’re lucky enough to have leftovers, turn them into Meatloaf Sandwiches by stacking slices between hearty bread with lettuce, tomato, and a little extra gravy. Or try a Meatloaf Hash and dice leftover meatloaf and sauté with potatoes, onions, and bell peppers for a hearty breakfast or brunch.
Storage and Reheating Instructions
Refrigerate leftovers in an airtight container in the fridge for up to 4 days.
Freeze leftover portions in an airtight container or resealable plastic freezer bag. Thaw in the refrigerator overnight.
Reheat single servings in the microwave on high in 30-second increments until warmed through. Can also reheat in the oven.
