If you love Mississippi pot roast, wait until you try it in meatloaf form! This isn't your mom's meatloaf (sorry, mom) – it's better! Goodbye to the messy, boring meatloaf from our childhood and hello to a serious flavor upgrade. Our Mississippi Pot Roast Meatloaf is loaded with ranch seasoning, all the pepperoncini you can handle and topped with the most drool-worthy gravy.
Add it to our favorites Creamy Mashed Potatoes And some garlic bread for the ultimate comfort food.
Why our recipe?
- Its mouth watering taste Mississippi Pot Roast In the form of meatloaf!
- Features pepperoncini peppers and juice for tang and ranch seasoning for flavor.
- Comes with a simple, flavorful gravy made from pan drippings.
Our classic meatloaf recipe delivers the bold, delicious flavor of Mississippi pot roast in less time and less effort. This meatloaf is perfect for family dinners but is also a crowd-pleaser at potlucks, parties, or anywhere meatloaf is welcome. You can even serve it as a meatloaf sandwich the next day.
Material notes
- Ground Beef: We prefer lean ground beef so our mashed potatoes are not 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.
- Pepperonis: They are usually found in a jar in the spice 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 milder flavor.
- Pepperoncini Juice: This is juice straight from the jar of pepperoncini.
- Bread Crumbs: The meat is added to help bind together and extend the serving. Just use plain breadcrumbs or even gluten-free.
- Dry Ranch Seasoning: This spice blend is the secret to classic Mississippi pot roast flavor. Look for it in the salad dressing aisle of your grocery store or make your own.
- Eggs: A grade AA egg works fine and helps bind the meat together.
- Worcestershire Sauce: Adds a lot of flavor. You can substitute soy sauce and a touch of vinegar.
- Beef Broth: For gravy, use low-sodium beef broth to better control salt levels.
- Cornstarch: This thickens the gravy to a delicious 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 substitute
You have several options to choose from when it comes to ground beef. Ground beef labels will show 93/7, 85/15, or 80/20, indicating the ratio of fat to lean meat in the product. Although we prefer lean ground beef so it's not too fatty, it's important to know the differences between different ground beef options.
93/7 Ground Beef: Lean alternatives with less fat and fewer calories. Healthy, but can make your meatloaf a bit dry.
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 tastiest option, but too much fat can make it greasy and shrink more.
Avoid overmixing
When preparing your meatloaf, it's important to avoid overmixing. Mix the ingredients until everything is evenly distributed, which should only take a few minutes. Overmixing dries out the meat and results in a compact, rubbery texture instead of a tender, moist bread.
Free Form vs. Loaf Pan
Many classic meatloaf recipes use a loaf pan to bake where the dish is named, but we like to make ours in a 9×13 dish as a free-form loaf.
Free-Form Meatloaf (Our Favorite!): This method allows the juices to lock in, preventing the meatloaf from sitting in its grease. Plus, the drippings are perfect for making a rich, flavorful gravy—don't let that liquid gold go to waste! With extra room to “breathe,” the meatloaf cooks more evenly, giving you a nice caramelized crust all around.
Loaf pan meatloaf: If you prefer the traditional loaf pan method, it's totally possible! Using a loaf pan keeps the shape perfectly uniform, making it easy to slice into neat portions. However, grease tends to collect on the bottom, so you need to carefully drain it 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 advice
This meatloaf is great served mashed potatoesEgg noodles, or steamed rice. Add like to a salad or roasted veggies Roasted Broccoli or Asparagus Or fry something green beans. something Dinner rolls, Breadsticksor Garlic bread Will always be a welcome addition.
Re-purpose the remainder
If you're lucky enough to have leftovers, turn them Meatloaf sandwich Slices piled between hearty bread with lettuce, tomato and a little extra gravy. Or try one Meatloaf Hash And dice the remaining meat patties and stir fry them with potatoes, onions and bell peppers for a hearty breakfast or brunch.
Storage and reheating instructions
Keep in fridge Refrigerate leftovers in an airtight container for up to 4 days.
to freeze Store leftovers in an airtight container or resealable plastic freezer bag. Thaw overnight in the fridge.
Reheat Microwave single servings in 30-second increments until warm. It can also be heated in the oven.
