This Mississippi meatloaf is a savory, tangy variation of classic meatloaf that incorporates the iconic flavors of Mississippi pot roast. Pepperoncini peppers, ranch seasoning, and a few other ingredients making it juicy, tender and oh so delicious. These Whipped Mashed Potatoes make the perfect side dish!
Why You’ll Love This Recipe
Cooking method: While traditional Mississippi pot roast is made in the slow cooker taking 6 hours or more this Mississippi Meatloaf is baked and ready in under an hour!
Flavor Profile: The dish is known for its “zippy” and deep savory taste. The combination of the ranch dressing mix and the tangy juice from the pepperoncinis creates a unique, bright flavor that distinguishes it from traditional ketchup-glazed meatloaves.
It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.
Ingredients You Will Need
Ground beef: is chopped beef typically made from various cuts like chuck, round, or sirloin. I like Grass Roots Coop for my meat purchases.
Eggs: are a good source of protein and vitamins and are one of the few foods that should be classified as “superfoods”
Almond flour: is typically finer and made from blanched almonds, while almond meal is coarser and often includes the almond skins in its preparation.
Almond milk: is a plant based milk substitute made from almonds. It is dairy free and does not contain lactose.
Ranch seasoning: This easy-prep mix contains onion, garlic, Himalayan pink salt, dill weed, parsley, chives, and black pepper. I like Primal Palate Garden Ranch seasoning.
Pepperoncini peppers: are a type of chili pepper that are often pickled and used as a condiment or garnish.
Instructions
Preheat oven to 350˚: and line a rimmed pan with parchment paper and set aside.
In a large bowl: whisk together the eggs, almond flour, almond milk, ranch mix, diced pepperoncini, and pepperoncini juice.
Add the ground beef: and mix with your hands, wearing gloves, till combined.
Shape into a loaf: on your lined pan.
Bake for: 45-50 minutes or until the center reads 165˚ on a meat thermometer.
Remove from oven: allowing to cool for 5-10 minutes which allows the juices to redistribute.
Enjoy!
Recipe Tips and Tricks
Moisture is Key: Do not skip the milk and eggs; they ensure the meat stays juicy rather than dense.
Flavor Control: If you prefer less spice, use only 3–4 peppers and skip the juice. For more heat, add more diced peppers into the meat mixture.
Do not over mix the meat: to keep it tender, mix just enough to incorporate the whisked ingredients.
Recipe Variations
Flavor Boosters: Add minced garlic, diced onions, or a dash of cayenne pepper for a spicy kick.
Binder Substitutions: Replace almond flour with panko crumbs, or cornmeal for a gluten-free option.
Gravy: Make a quick au jus or brown gravy to serve with your Mississippi meatloaf.
Storage Tips
You can store this Mississippi meatloaf in the fridge for 3-4 days when placed in an airtight glass container. It also freezes well for up to 3 months.
FAQ’s About Mississippi Meatloaf
Can I cook it in the crockpot?
Yes you absolutely can! Cook on low for 5-6 hours.
Can I make it ahead?
Yes, you can mix the meatloaf mixture 24 hours in advance and keep it covered in the refrigerator until ready to cook.
What should I serve with it?
It pairs perfectly with mashed potatoes, cauliflower rice, or roasted vegetables.
Mississippi Meatloaf
Ingredients
Method
- Preheat oven to 350˚ and line a rimmed pan with parchment and set aside.
- In a large bowl whisk together the eggs, almond flour, almond milk, ranch mix, diced pepperoncini, and pepperoncini juice.
- Add the ground beef and mix with your hands, wearing rubber gloves, till combined. Being careful not to over mix.
- Shape into a loaf on your lined pan.
- Bake for 45-50 minutes or until the center reads 165˚ on a meat thermometer.
- Remove from oven and allow to cool for 5-10 minutes which allows the juices to redistribute.
- Enjoy!
