Mississippi Pot Roast Meatloaf
Recipes Beef Main Dish Meal ideas Quick and Easy
Description
If you're a fan of Mississippi Pot Roast, you'll love this version in a meatloaf. It's not a bland, boring meatloaf, but has is a little bit spicy from the pepperoncini peppers. It's finished with a pan gravy that's great over the meatloaf, potatoes, rice
Ingredients
Meatloaf:
2 lb. lean ground beef
1/2 c. roughly chopped pepperoncinis, from a jar
1 c. plain bread crumbs
1/4 c. pepperoncini juice, reserved
1 large egg
2 T. Worcestershire sauce
2 T. dry Ranch seasoning
Gravy:
2 c. beef broth, divided
2 T. dry Ranch seasoning
1/4 c. pepperoncini juice, reserved
1 t. Worcestershire sauce
1/2 c. water
1/4 c. corn starch
whole pepperoncini peppers, for optional garnish
Directions
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Preheat the oven to 350 degrees F. Lightly grease a 9x13" baking pan.
In a large bowl, combine the ground beef, chopped pepperoncinis, bread crumbs, pepperoncini juice, egg, Worcestershire sauce, and the Ranch seasoning. Use your hands to mix gently until just combined, being careful to not overmix.
Shape the mixture into a loaf; place in the prepared baking pan.
In a small bowl, add 1 c. beef broth, dry Ranch seasoning, pepperoncini juice, and the Worcestershire sauce; whisk until combined. Pour mixture evenly over the meatloaf. If desired, arrange whole pepperoncini peppers on top for garnish.
Bake 1 hour, or until the internal temperature of the meatloaf reaches 160 degrees F.
Carefully remove the pan from the oven. Strain the liquid drippings into a bowl. Discard any excess grease, if needed.
For the gravy, whisk together the remaining 1 c. beef broth, 1/2 c. water and 1/4 c. corn starch in a small bowl, creating a slurry.
In a medium saucepan, combine the reserved drippings with the corn starch slurry. Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens to a gravy-like consistency.
Serve meatloaf hot with mashed potatoes, cooked rice or egg noodles, drizzling the gravy over the top.
6 servings.