Mississippi Pot Roast Meatloaf

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! Say goodbye to the bland, boring meatloaf of our childhood and say hello to a serious flavor upgrade. Our Mississippi Pot Roasted Meatloaf is packed with ranch dressing, all the chilies you can handle, and is topped with the most drool-worthy gravy.

Pair it with our favorite creamy mashed potatoes and some garlic bread for the ultimate comfort food.

Our take on the classic meatloaf recipe delivers the bold, savory flavors of a Mississippi roast in less time and with less effort. This meatloaf is perfect for a family dinner, but it’s also a crowd-pleaser at potlucks, parties, or anywhere meatloaf is enjoyed. You can also serve it the next day as a sandwich with meatloaf.

Notes on ingredients

• Ground beef: We prefer lean ground beef to keep our meatloaf from getting greasy, but feel free to use whatever ground beef you like. Ground turkey or chicken can be substituted for a lighter option, but the flavor will vary slightly.
• Chillies: They are usually found in a jar in the condiments section, near the pickles and olives. Chop them finely to distribute them evenly throughout the meatloaf. If you’re not a fan of chili peppers, you can replace them with banana peppers for a milder flavor.
• Chilli Juice: This is juice straight from the jar of chili peppers.
• Breadcrumbs: Added to help bind the meat together and stretch out the portions. Just use only breadcrumbs or even gluten-free.
• Dry Ranch Dressing: This seasoning blend is the secret to the classic Mississippi Pot Roast flavor. Look for it in the salad dressing aisle of your grocery store or make your own.
• Egg: A grade AA egg works well and helps hold the meat together.
• Worcestershire sauce: Adds a lot of flavor. You can replace with soy sauce and just a touch of vinegar.
• Beef broth: For the gravy, use low-sodium beef broth to better control salt levels.
• Corn starch: This thickens the gravy to a succulent consistency. If you don’t have cornstarch, you can substitute all-purpose flour, but you’ll need about double the amount (½ cup flour per ¼ cup cornstarch).

Ground meat options

When it comes to ground beef you have several options to choose from. Ground beef labels will show 93/7, 85/15 or 80/20, which indicates the ratio of lean meat to fat in the product. While we prefer lean ground beef to keep it from being too fatty, it’s important to know the differences between different ground beef options.

Minced meat 93/7: The leaner option with less fat and fewer calories. Healthier, but may make the meatloaf a little drier.

Minced meat 85/15: The perfect balance between lean meat and fat. Great flavor without being greasy – the best choice for meatloaf.

Ground beef 80/20: The juiciest and most flavorful option, but high fat content can make it greasy and cause more shrinkage.

Avoid excessive mixing

When making meatloaf, it’s important to avoid overmixing. Mix the ingredients until everything is evenly distributed, which should only take a few minutes. Overmixing can dry out the meat and result in a firm, chewy texture instead of a tender, moist loaf.

Free form vs sheet pan

Many classic meatloaf recipes use a baking pan, from which the dish gets its name, but we prefer to prepare ours in a 9×13 dish like a free-form loaf.

Freeform Meatloaf (our favorite!): This method allows the juices to escape, preventing the meatloaf from accumulating fat. Plus, the drained liquids are perfect for making a rich, flavorful gravy – don’t let the liquid gold go to waste! With the extra room to “breathe,” the meatloaf also cooks more evenly, giving you a wonderfully caramelized crust all around.

Bread Loaf Meatloaf: If you prefer the traditional sheet pan method, it’s totally doable! Using a baking sheet keeps the shape perfectly uniform, making it easy to cut into neat portions. However, fat tends to collect at the bottom, so you may need to drain it carefully after cooking. Press ground beef mixture into lightly greased 9×5-inch baking dish. After cooking, carefully tilt the pan to drain excess grease before removing the meatloaf.

Serving Tips

This meatloaf is great served over mashed potatoes, egg noodles or steamed rice. Add a salad or roasted veggies like broccoli or roasted asparagus, or sauté some green beans. Some rolls, breadsticks or garlic bread will always be a welcome addition.

Reuse leftovers

If you’re lucky enough to have leftovers, turn them into Meatloaf Sandwiches stacking slices between hearty bread with lettuce, tomato and a little extra sauce. Or try to Meatloaf Meatloaf and dice leftover meatloaf and sauté with potatoes, onions and peppers for a hearty breakfast or brunch.