¼cuppeperoncini juice(do not use if you don't tolerate any spice at all)
6peperoncini peppers(you can use less)
2Tablespoonscornstarch
2Tablespoonswater
Instructions
In a 6 or 8-quart crock pot, place a large piece of foil into the bottom of the slow cooker and make sure it goes up the sides and up the sides. Spray the foil with nonstick cooking spray.
In a large bowl, whisk together the milk, eggs, sugar, 1 packet of the au jus gravy mix, 1 packet of the ranch seasoning mix, and the breadcrumbs until fully mixed.
To the bowl, add in the ground beef. Mix everything together until combined but don’t over mix. When you mix ground beef too much, it can turn out tough. I find this easiest to combine with clean hands.
Add the meatloaf mixture to the crock pot and gently shape it into an oval.
In another bowl, whisk together the cold water, peperoncini juice, the remaining packets of au jus gravy mix and ranch seasoning. Mix until combined well.
Pour this gravy over the meatloaf and around the sides.
Place the peperoncini peppers on top of the meatloaf.
Cook on low for 5-6 hours or high for 3-4 hours. It is done when the internal temperature of the meat reaches 165°F.
Carefully lift out the meatloaf and place it on a serving dish. I found the easiest way to do this was to get two spatulas underneath it and lift it out. You could grab the sides of the foil to lift it out but with all the gravy, it would be a bit tricky and messy.
Strain the gravy from the crock pot into a medium-sized sauce pot and place over medium heat.
In a small bowl, whisk together the cornstarch and water until smooth.
Once the gravy comes to a simmer, slowly pour in the cornstarch slurry while whisking the entire time. Allow to simmer for 1 minute until thickened then turn off heat.
Slice and serve the meatloaf, and add the gravy over each portion.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NOTE: If you are sensitive to salt or you don't usually salt your foods generously or you need lower sodium options for health reasons, please use low or no sodium options. This will not be the dish for you if you do not like your food salted.
Peperoncini peppers are interchangeable with banana peppers. Although this will not be considered spicy to a majority of people, if you can't tolerate any spice at allor you don't think you'll be able to tolerate the spice at all, then don't use the peperoncini juice and use half the number of peppers on top. The peppers on top do add a lot of flavor and are what make this a "Mississippi version" meatloaf since it takes after the Mississippi Pot Roast recipe.
Store leftovers in an airtight container in the fridge for 3 days or in the freezer for 3 months. Store meatloaf and gravy separately if possible.