If you love Mississippi Pot Roast, then just you wait until you try it in meatloaf form! This isn’t your mama’s meatloaf (sorry, Mom)—it’s better! Say goodbye to the bland, boring meatloaf from our childhoods and hello to a serious flavor upgrade. Our Mississippi Pot Roast Meatloaf is loaded with ranch seasoning, all the pepperoncini you can handle, and is topped with the most drool-worthy gravy.

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

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

• Ground Beef: We prefer lean ground beef to keep our meatloaf from getting greasy, but feel free to use any ground beef you like. Ground turkey or chicken can be substituted for a lighter option, but the flavor will vary slightly.
• Pepperoncinis: These can usually be found in a jar in the condiment section, near the pickles and olives. Finely chop them for even distribution in the meatloaf. If you’re not a fan of pepperoncini, you can substitute banana peppers for a more mild flavor.
• Pepperoncini Juice: This is the juice straight from the jar of pepperoncini.
• Bread Crumbs: Added to help bind the meat together and stretch the servings. Just use plain breadcrumbs or even gluten-free.
• Dry Ranch Seasoning: 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 fine and helps bind the meat together.
• Worcestershire Sauce: Adds a lot of flavor. You can substitute with soy sauce and just a touch of vinegar.
• Beef Broth: For the gravy, use low-sodium beef broth to better control the salt levels.
• Cornstarch: This thickens the gravy to a luscious consistency. If you don’t have cornstarch, you can substitute all-purpose flour, but you’ll need about twice as much (½ cup flour for ¼ cup cornstarch).

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

93/7 Ground Beef: The leanest option with less fat and fewer calories. Healthier, but can make your meatloaf a bit drier.

85/15 Ground Beef: The perfect balance of lean meat and fat. Great flavor without being greasy—a top pick for meatloaf.

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

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

Many classic meatloaf recipes use a loaf pan for baking which is where the dish gets its name, but we prefer to make ours in a 9×13 dish as a free-form loaf.

Free-Form Meatloaf (Our Favorite!): This method allows the juices to run off, preventing the meatloaf from sitting in its grease. Plus, the drippings are perfect for making a rich, savory gravy—don’t let that liquid gold go to waste! With the extra room to “breathe,” the meatloaf also cooks more evenly, giving you a beautifully caramelized crust all around.

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

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

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

Individual Servings: Ladle the soup into bowls and top each one with a generous dollop of the creamy ricotta mixture. The heat from the soup will gently melt the cheese, creating a luscious, gooey layer with every bite.

All-In-One Pot: For family style, spoon the cheese topping directly into the pot after the pasta has finished cooking. Let it melt a bit and people will naturally mix it in as they serve themselves.

Side Dishes: It’s a meal on its own, but it also goes great with garlic bread or homemade breadsticks to soak up the broth. For something a little lighter, a classic Caesar salad or a simple arugula salad are both great options.

Our steak bites and gnocchi are a viral sensation! We’ve adapted our favorite easy dinner recipe to the air fryer, making it even more convenient than ever. If you’re looking for an easy, restaurant-quality meal, this one delivers with juicy, flavorful marinated steak and crispy, golden gnocchi.

For the original, check out our pan-fried stovetop version of steak bites and gnocchi.

We love our steak bites and gnocchi because of the savory, tender beef and the convenient but delicious gnocchi, and we know you will too. Our air fryer version is just another way to make it, and you’ll absolutely love how easy it is to put together. It’s also a smaller portion, so you can make this for a smaller group, but don’t worry—you’ll still get all that perfect flavor that you love in our classic recipe!

• Steak: This is the star of the dish. We suggest using sirloin steak, but you can also use tenderloin, ribeye, or strip steak.
• Lemon Juice: Freshly squeezed is best for flavor, but bottled lemon juice also works.
• Olive Oil: You can also use avocado oil.
• Worcestershire Sauce: If you don’t have it, soy sauce can be used.
• Apple Cider Vinegar: Helps tenderize the steak. White vinegar or red wine vinegar are the closest substitutes.
• Packaged Gnocchi: You can use shelf-stable dried gnocchi usually found in the pasta aisle or use refrigerated gnocchi often found in the deli section. Frozen gnocchi can also work, but can end up mushy. If using frozen, don’t thaw it first.
• Garlic: Freshly minced has the best flavor, but the jarred variety can also work.
• Parmesan Cheese: We like to sprinkle some on top for serving. Freshly grated melts best.

The most important rule: buy what you can afford and enjoy! Sirloin steak is our top pick for the balance between flavor and price. If you’re feeling fancy, go for beef tenderloin for an ultra-luxurious soft and tender steak bite. Ribeye and strip steak are also excellent options with great marbling which means flavor.

Keep an eye on your cooking time to avoid overcooking and drying out the meat. For best results, trim away excess fat or sinew before marinating to ensure nobody gets a chewy piece.

Adding veggies like asparagus or broccoli is a great way to round out the meal. When tossing the gnocchi with butter and garlic, add in 1 cup of bite-size broccoli florets or asparagus tips. Add an additional tablespoon of olive oil or avocado oil and toss to coat. For tender-crisp asparagus, toss them separately with olive oil and add during the last 4–5 minutes of cooking.

While the recipe suggests marinating for 1 to 8 hours, even 30 minutes will make a difference when you are really short on time. For busy weeknights, you can dice and marinate your steak ahead of time, then freeze the marinated steak for up to 3 months. Thaw overnight in the fridge, and your steak will be ready to cook when you are.

Use a Parchment Liner: To make cleanup easier and prevent sticking, consider using an air fryer-safe parchment liner.

Avoid Overcrowding and Remember to Toss: Air fryers vary in size and capacity. Avoid overcrowding the basket so you can allow for airflow. Cook in two separate batches if necessary based on the size of your air fryer. For best results, toss or shake the basket halfway through cooking to ensure even browning.

Monitor Cook Time Closely: Air fryers cook quickly, and steak bites are easy to overcook. Keep an eye on your food, especially during the final minutes of cooking. Use a meat thermometer to check doneness (135°F for medium-rare, 145°F for medium).