Mississippi Pot Roast Meatloaf

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan.

In a large mixing bowl, combine 2 pounds lean ground beef, 1/2 cup roughly chopped pepperoncinis, 1 cup plain bread crumbs, 1/4 cup pepperoncini juice, 1 large egg, 2 tablespoons Worcestershire sauce, and 2 tablespoons dry ranch seasoning. Mix gently with your hands until just combined.

Shape the mixture into a loaf and place it in the prepared pan.

In a small bowl, whisk together 1 cup beef broth, 2 tablespoons dry ranch seasoning, 1/4 cup pepperoncini juices and 1 teaspoon Worcestershire sauce. Whisk until combined. Pour this mixture evenly over the meatloaf. If desired, arrange additional pepperoncini slices on top for garnish.

Bake in the preheated oven for 60 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C).

Carefully remove the pan from the oven and strain the liquid drippings into a bowl or measuring cup. Skim off any excess grease if needed.

To make the gravy, whisk together the remaining 1 cup of beef broth, 1/2 cup water and 1/4 cup cornstarch in a small bowl to create a slurry. In a medium saucepan, combine the reserved drippings with the cornstarch slurry. Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens to a gravy-like consistency.

Slice the meatloaf and serve hot with mashed potatoes or egg noodles, drizzling the gravy over the top.

Main Dish