Description
This slow-cooker Mississippi meatloaf is tender, juicy, and bursting with ranch, au jus, and pepperoncini flavors, offering a savory and slightly tangy comfort meal.
Ingredients
Scale
- 2 lbs ground beef (or half beef, half pork)
- 1 cup breadcrumbs
- 2 large eggs
- ½ cup milk
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- ½ cup chopped pepperoncini peppers
- ¼ cup pepperoncini juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 2 tablespoons butter (sliced (for topping))
- Extra pepperoncini slices (for topping)
Instructions
- Combine ground beef, breadcrumbs, eggs, milk, ranch seasoning mix, au jus gravy mix, chopped pepperoncini peppers, pepperoncini juice, garlic powder, onion powder, and black pepper in a large bowl. Mix gently until just combined.
- Shape the mixture into a loaf and place it on parchment or foil inside the crock pot. Use foil balls to slightly lift the meatloaf if desired.
- Top the meatloaf with sliced butter and extra pepperoncini slices.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 10 minutes before slicing.
- Serve with mashed potatoes, green beans, or rice, spooning juices over the top.
Notes
- Prep Time: 15 minutes
- Cook Time: 6 to 7 hours on LOW or 3 to 4 hours on HIGH
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg