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!
Servings: 8 servings
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.