Chef Ina Garten suggests letting the meatloaf rest for a few minutes before slicing to allow the juices to redistribute.
Chef Alton Brown advises using a digital meat thermometer to ensure the meatloaf reaches an internal temperature of 165°F for safe consumption.
Ingredients
1 cup milk (2% or higher).
2 large eggs, well beaten.
2 teaspoons granulated sugar.
2 (1 ounce) packets au jus gravy mix, divided use.
2 (1 ounce) packets ranch seasoning mix, divided use.
1 cup panko breadcrumbs (regular breadcrumbs can be used).
2 pounds lean ground beef (85/15 or 90/10).
3 cups cold water.
¼ cup peperoncini juice (optional, for spice).
6 peperoncini peppers (optional, can use less).
2 tablespoons cornstarch.
2 tablespoons water.
Instructions
In a 6 or 8-quart crock pot, place a large piece of foil into the bottom of the slow cooker, making sure it goes 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.
Add the ground beef to the bowl. Mix everything together until combined, but don’t overmix to avoid tough meatloaf. Use clean hands for best results.
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, and the remaining packets of au jus gravy mix and ranch seasoning. Mix until well combined.
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. Use two spatulas to lift it out, or grab the sides of the foil, though this may be tricky with the gravy.
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 continuously. Allow to simmer for 1 minute until thickened, then turn off the heat.
Slice and serve the meatloaf, adding the gravy over each portion.
