1-First: line a 6 or 8-quart slow cooker with foil that reaches up the sides and spray it with nonstick cooking spray to make cleanup easy. In a large bowl, whisk together 1 cup 2% or higher milk, 2 well-beaten eggs, 2 teaspoons granulated sugar, one 1-ounce packet of au jus gravy mix, one 1-ounce packet of ranch seasoning mix, and 1 cup panko breadcrumbs until everything is fully combined. This mixture forms the base that keeps the meatloaf moist and flavorful.

2-Next: add 2 pounds lean ground beef to the bowl and mix gently by hand to avoid overworking the meat, which could make it tough. Shape the mixture into an oval and place it in the prepared slow cooker. In another bowl, whisk 3 cups cold water, ¼ cup peperoncini juice if you’re using it, the remaining 1-ounce packet of au jus gravy mix, and the remaining 1-ounce packet of ranch seasoning mix until smooth, then pour it over and around the meatloaf.

3-Top the meatloaf with 6 peperoncini peppers, or fewer if you prefer less tang, and cook on low for 5-6 hours or high for 3-4 hours until it reaches an internal temperature of 165°F. Once done, lift the meatloaf out carefully with spatulas and let it rest on a serving dish. Strain the cooking liquid into a saucepot, heat it over medium, whisk in a slurry of 2 tablespoons cornstarch and 2 tablespoons water, and simmer for 1 minute until thickened, then pour over sliced meatloaf. For added insight on enhancing slow-cooked dishes, check out tips from slow cooker secrets that can elevate your meals.