Mississippi Meatloaf

This Mississippi Meatloaf is a cozy comfort food dish winner! It’s got all the ingredients of the classic Mississippi pot roast recipe, but in meatloaf form! So easy and so good!

Ingredients You’ll Need

• meatloaf mix (combo of beef, pork and veal)
• yellow onion
• pepperoncini peppers with pepperoncini juice
• garlic
• large eggs
• au jus gravy mix packets (2 for extra gravy)
• packet dry ranch seasoning
• ketchup
• Worcestershire sauce
• saltine crackers
• cornstarch

I like to use meatloaf mix for my meatloaf recipes. You can find it in most grocery stores in the meat department by the ground beef. It’s a mixture of beef, pork and veal. You can also just substitute regular grounf beef if you prefer.

Step-By-Step Instructions

The first step will be to combine your meatloaf mix, onion, peperoncini, garlic, eggs, one packet of your au jus gravy mix, 2 Tbsp. of the ranch seasoning mix from the packet (reserving the remainder for later in the later), 1/4 cup pepperoncini juice, 1/4 cup ketchup, and 20 of the saltine crackers that have been crushed in a large bowl until well combined.

You can pulse your crackers a few times in a food processor or you can add them to a Ziploc bag and use a rolling pin to crush. You will save the remaining three saltines and crush them later to use as the topping to your meatloaf.

The second step will be to shape the mixture using your hands into a loaf and place in prepared pan.

The third step will be to sprinkle the loaf with the remaining 3 crushed saltine crackers. Bake on the middle rack of the oven for 1 hour, or until meat thermometer registers 155 degrees F. (My loaf took about 65 minutes to reach 155 degrees F)

The fourth step will be to make your gravy while the meatloaf is cooking.

In a small saucepan or pot, you’ll whisk together the remaining ranch seasoning, as well as another gravy mix packet with 1 1/4 cup water. You’ll bring the mixture to a boil, stirring occasionally, before adding your chopped pepperoncini peppers and then lowering the heat to a simmer and continuing to cook for 1-2 minutes.

I like my gravy a smidge thicker, so I whisk in a cornstarch slurry of two teaspoons cornstarch and two teaspoons water and contiue to cook on low for an extra minute or two until thickened.

The last step will be to drain a bit of the fat from the pan and then top your meatloaf with a few spoonfuls of gravy, leaving the remainder of gravy for topping your mashed potatoes. You’ll let your meatloaf rest for 10 minutes before slicing and serving.

Get this on your comfort food menu this fall folks. You won’t be disappointed!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Mississippi Meatloaf

Author: MaryAnn Dwyer

Servings: 8 servings

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This Mississippi Meatloaf is a cozy comfort food dish winner! It's got all the ingredients of the classic Mississippi pot roast recipe, but in meatloaf form! So easy and so good!

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Ingredients  

Meatloaf

• 2 lb. meatloaf mix
• 1 cup yellow onion, finely chopped
• 1/2 cup sliced mild pepperoncini peppers, chopped
• 1/4 cup pepperoncini juice
• 2 cloves garlic, finely minced
• 2 large eggs, lightly beaten
• 1 0.6-oz. packet au jus gravy mix
• 1 1-oz. packet ranch seasoning mix, divided
• 1/4 cup ketchup
• 1 Tbsp. Worcestershire sauce
• 23 saltine crackers, divided

Gravy

• 1 packet au jus gravy mix
• 1 1/4 cup water
• 1/3 cup sliced mild pepperoncini peppers, chopped
• remainder of ranch seasoning packet
• 2 tsp. cornstarch
• 2 tsp. water

Instructions 

Meatloaf

• Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
• Combine your meatloaf mix, onion, peperoncini, garlic, eggs, one packet of your au jus gravy mix, 2 Tbsp. of the ranch seasoning mix from the packet (reserving the remainder for later in the later), 1/4 cup pepperoncini juice, 1/4 cup ketchup, and 20 of the saltine crackers that have been crushed in a lareg bowl until well combined.
• Shape the mixture using your hands into a loaf and place in prepared pan.
• Sprinkle the loaf with the remaining 3 crushed saltine crackers. Bake on the middle rack of the oven for 1 hour, or until meat thermometer registers 155 degrees F. (My loaf took about 65 minutes to reach 155 degrees F)

  Drain a bit of the fat from the pan and then top your meatloaf with a few spoonfuls of gravy, leaving the remainder of gravy for topping your mashed potatoes. You'll let your meatloaf rest for 10 minutes before slicing and serving.

Gravy

• In a small saucepan or pot, whisk together the remaining ranch seasoning, as well as another gravy mix packet with 1 1/4 cup water. You'll bring the mixture to a boil, stirring occasionally, before adding your chopped pepperoncini peppers and then lowering the heat to a simmer and continuing to cook for 1-2 minutes.

  I like my gravy a smidge thicker, so I whisk in a cornstarch slurry of two teaspoons cornstarch and two teaspoons water and contiue to cook on low for an extra minute or two until thickened.

Keyword: Comfort Food, Ground beef, pepperoncini peppers, ranch dressing mix

Cuisine: American

Course: Main Dish