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Mozzarella Stuffed Crockpot Meatloaf

Easy, juicy, and delicious Crockpot Meatloaf stuffed with melty cheese and prepared in the slow cooker! This satisfying dinner idea is big on flavor with minimal effort.

Slice of meatloaf stuffed with mozzarella cheese.

Super Simple Crockpot Meatloaf Recipe

When life is too hectic and you need some serious comfort food without the serious effort, this crockpot meatloaf is the answer. It has all the flavor and texture you love in a traditional meatloaf recipe, except you don’t need to keep an eye on the oven. Just add your ingredients to the crockpot and walk away. This easy recipe is a perfectly tender and cheesy meatloaf, topped with a lip-smacking honey-sriracha glaze, and it’s just so good! If you enjoy a good homemade meal, there is absolutely no reason this recipe should not be on your dinner menu stat.

Why You’ll Love this Meatloaf Recipe

  • Tender meat: Meatloaf cooked in the crockpot will never turn out dry or tough because a slow-cooked meat results in a tender and super juicy meal. 
  • Easy prep: Put it together in the morning, set it in the slow cooker, and come home to a cheesy dinner ready to be devoured.
  • Big flavor: This recipe hits it out of the park in the flavor department!
  • Stuffed with cheese: This crockpot meatloaf has melty cheese stuffed in the middle!
Sliced cheesy Meatloaf on a serving tray.

Crockpot Meatloaf Ingredients

Each of these ingredients plays a key role in creating a meatloaf that’s juicy, flavorful, and has a perfect contrast of textures, ensuring every bite is tasty and delicious!

  • Ground Beef: 80% to 85% lean.
    • Panko Breadcrumbs: Adds texture and helps hold the meatloaf together.
    • Yellow Onion: Shredded.
    • Garlic: Minced.
    • Italian Seasoning: Adds a blend of herbs for a depth of flavor.
    • Salt & Fresh Ground Black Pepper
    • Ground Mustard: For a touch of tanginess and warmth.
    • Egg: Lightly beaten.
    • Milk: Adds moisture and tenderness to the meatloaf.
    • Worcestershire Sauce: Adds some zest with its tangy, savory, sweet, and salty flavors.
    • Part Skim Shredded Mozzarella Cheese: Melts inside the meat for a gooey, cheesy center.
    • Barbecue Sauce: Serves as the base for the glaze.
    • Ketchup: Adds a classic tomato touch to the glaze.
    • Honey: Sweetens the glaze.
    • Sriracha Sauce: Introduces a spicy kick to the mix.

    How to Make Crockpot Meatloaf

    Making meatloaf has never been easier than with this crockpot method. It holds together when slicing and tastes so darn good, thanks to the cheese! 

    1. Mix the ingredients. Combine the ground beef, breadcrumbs, seasonings, onions, sauces, eggs, and milk. For this part, I advise using your hands because it allows for a gentler and more thorough combining of the ingredients.
    2. Prep your crockpot. Line a slow cooker with aluminum foil and grease it with cooking spray.
    3. Add meatloaf ingredients: Transfer half of the meat mixture to the slow cooker and press it down. Top with shredded mozzarella cheese and add the rest of the meat mixture over the cheese. 
    4. Shape the meat into a loaf. Grease your hands with cooking spray so it’s less of a sticky situation, and shape the meatloaf.
    5. Glaze. Top the loaf of meat with half of the glaze; cover and cook on Low for 6 hours or cook it on High for 3 to 4 hours. Meatloaf is done when its internal temperature reaches 160˚F on an Instant Read Thermometer.
    6. Lift out the meatloaf by holding onto the foil. Transfer it to a baking dish and top it with the remaining glaze.
    7. Broil briefly. Pop it under the broiler for 4 minutes or until browned. 
    8. Rest and serve. Garnish with parsley, rest for 10 minutes, then serve.

    How to Make This In The Oven

    • Prepare as directed, then shape the meatloaf, transfer it to a foil-lined baking dish, and spread it with half of the glaze. Bake at 350˚F for 55 to 65 minutes.
    • When finished baking, spread the rest of the glaze over the Meatloaf and continue to cook for 4 to 5 minutes or until the glaze is nicely browned. Remove from oven; let rest for 10 minutes before slicing. 

    How To Make This Meatloaf Low Carb

    Making a low-carb crockpot meatloaf is a easy with just a few simple adjustments to the classic recipe. Swap out the traditional breadcrumbs for almond flour or almond meal, which offers a similar texture without the carbs. Instead of milk, incorporate heavy cream to maintain that rich and moist consistency we all love in a meatloaf. And don’t forget the glaze – a low carb barbecue sauce will add that tangy finish without the extra sugars. With these tweaks, you’ll have a delicious, low-carb meatloaf that doesn’t compromise on flavor!

    Sliced Meatloaf on a serving tray.

    Helpful Tips

    • Mixing: Use your hands to mix the ingredients gently. Overmixing can lead to a dense, tough meatloaf, so aim for a mix that’s just combined to keep it tender and juicy.
    • Cheese Choices: While mozzarella is a classic, try it with other cheeses like cheddar or gouda.
    • Check the Temp: Use a meat thermometer to ensure the meatloaf reaches a safe internal temperature of 160°F. It ensures that it’s fully cooked and safe to eat.
    • Let It Rest: Giving your meatloaf time to rest after cooking allows the juices to redistribute, ensuring a moist and flavorful bite every time.
    • Lifting Ease: The aluminum foil isn’t just for easy cleanup, but it also helps in lifting the meatloaf out of the crockpot without it falling apart.

    Serving Suggestions

    When it comes to serving up a slice of homemade meatloaf, I have a couple of go-tos that never fail me. Mashed Sweet Potatoes and Creamy Mashed Cauliflower are my absolute favorites – they’re the kind of comfort food that makes each bite of meatloaf even more yummy. But on those days when I’m looking to jazz things up a bit or add a pop of color and texture to my plate, I turn to Roasted Green Beans or a crunchy, vibrant Red Cabbage Slaw.

    Storing and Reheating Leftovers

    • Fridge: Transfer the cooled meatloaf to an airtight container and store it in the fridge for 3 to 4 days.
    • Freezer: You can also freeze meatloaf by transferring slices to airtight, freezer-safe containers and storing them in the freezer. The meatloaf will keep for up to 3 months. Defrost overnight in the fridge.

    More Meatloaf Recipes

    Slice of meatloaf stuffed with mozzarella cheese.

    Mozzarella Stuffed Crockpot Meatloaf

    Katerina | Diethood
    Whip up a juicy, hearty dinner with this Mozzarella Stuffed Crockpot Meatloaf packed with melty cheese and perfectly cooked in the slow cooker.
    4.95 from 20 votes
    Servings : 8 servings
    Prep Time 15 minutes
    Cook Time 6 hours
    10 Minutes 30 minutes
    Total Time 6 hours 30 minutes

    Ingredients
      

    For The Meatloaf
    • pounds 80% to 85% lean ground beef
    • 1 cup panko breadcrumbs
    • 1 small yellow onion, shredded (use the large holes on a cheese grater to shred the onion)
    • 3 cloves garlic, minced
    • 1 teaspoon Italian Seasoning
    • 1 teaspoon salt
    • ½ teaspoon fresh ground black pepper
    • ½ teaspoon ground mustard
    • 1 large egg, lightly beaten
    • ½ cup 2% milk
    • 2 tablespoons Worcestershire Sauce
    • 8 ounces shredded mozzarella cheese
    For The Glaze
    • cup barbecue sauce
    • 2 tablespoons ketchup
    • 2 tablespoons honey
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon Sriracha sauce
    • chopped fresh parsley, for garnish

    Instructions
     

    • Line a 6-quart slow cooker (or larger) with a sheet of aluminum foil. Grease it with cooking spray and set aside.
    • In a large mixing bowl, combine the ground beef, breadcrumbs, onions, garlic, Italian Seasoning, salt, pepper, ground mustard, egg, milk, and Worcestershire sauce. Mix with your hands until well combined, but do not overmix.
    • Divide the meat mixture in half. Press one-half of the meat into the bottom of the slow cooker. Arrange the shredded mozzarella down the center, leaving about 1/2 inch space around the sides. Top with the remaining meat mixture, shape it into a loaf and press around to seal the edges. Set aside.
    • In a small mixing bowl, whisk together the barbecue sauce, ketchup, honey, Worcestershire sauce, and Sriracha sauce. Brush half of the glaze over the meatloaf. Reserve the remaining half for later.
    • Cover and cook on Low for 6 hours or on High for 3 to 4 hours. Meatloaf is done when its internal temperature reaches 160˚F on a meat thermometer.
    • Lift out the meatloaf by holding onto the foil; transfer it to a baking dish and top with the rest of the glaze.
    • Pop it under the broiler for 3 to 4 minutes or until browned. Remove from oven and let rest for 10 minutes.
    • Garnish with parsley, cut, and serve.

    Video

    Notes

    • Meat Mixture: For a tender outcome, mix the ingredients with your hands.
    • Cheese: Mozzarella is a favorite, but feel free to get creative! Cheddar or gouda can be excellent alternatives.
    • Temperature: Keep a meat thermometer handy to hit that perfect 160°F, making sure every slice is both delicious and safe.
    • Rest Before Serving: Let the meatloaf sit a bit post-cooking. It locks in those savory juices for a tastier bite.
    • Foil: That sheet of aluminum foil does double duty. It makes clean-ups a breeze and aids in hassle-free lifting of the loaf from the crockpot, keeping it intact.
    • Make Ahead Meatloaf: Prepare and shape the meatloaf in advance; cover and refrigerate for up to 8 hours. Place in the slow cooker, and cook as directed.
    • Storage: Store cooked & cooled meatloaf in an airtight container. Refrigerate for up to 4 days. To freeze it, cut the meatloaf into slices and freeze it in covered airtight containers or heavy-duty freezer bags.

    Nutrition

    Serving: 1 Slice | Calories: 363 kcal | Carbohydrates: 20 g | Protein: 25 g | Fat: 20 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 98 mg | Sodium: 834 mg | Potassium: 432 mg | Fiber: 1 g | Sugar: 11 g | Vitamin A: 254 IU | Vitamin C: 2 mg | Calcium: 264 mg | Iron: 3 mg

    Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

    Course: Dinner
    Cuisine: American, American/Southern
    Keyword: crock pot dinner ideas, crock pot meatloaf, meatloaf recipe, slow cooker meatloaf
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    62 comments on “Mozzarella Stuffed Crockpot Meatloaf”

    1. This was very good ! To make it Keto friendly, I used crushed pork rinds and Half & Half instead of panko and milk, otherwise I followed the recipe exactly. Dont skip the glaze, it’s really good !

      1. You can scroll down to the recipe card – it’s above the comments section. You can also go to the top of the post and click on “Jump To Recipe” which will automatically scroll you down to the recipe card.

          1. I can’t find the recipe or jump to recipe buttons either. I wonder if they don’t show when you’re on a phone?

            1. No, using my mobile site shouldn’t be a problem. I’m looking into it right now, though. Thank you for letting me know. 🙏

    2. Avatar photo
      Jo Colegrove

      An instant family hit with my hubby and 2 sons! It’s hard to find meals that fill these guys up, but this does it, AND we have leftovers most of the time. I first tried this in August, and we’ve had it 4 times since which is really saying something with these picky eaters. I pair it with broccoli, and mashed potatoes and voila!

    3. Question. Meatloaf was delicious but I prefer more of a tomato based glaze then bbq. Can you tell me how I go do that? Just add more ketchup less bbq?

    4. Help! Our family loves this recipe but we need a lactose free version for a special visitor. If the cheese were to be omitted, would anything else need to be changed about the recipe?

      1. Katerina - Diethood
        Katerina Petrovska

        Hi!
        The meat will still take just as long to cook through, so no changes needed. Meatloaf is done when internal temperature reaches 160˚F on an Instant Read Thermometer. I hope your special guest will enjoy it! 😊

    5. This was SO good! I followed it as written but in the oven and wouldn’t change anything. Highly recommend and will definitely be making again!

      1. By Far, the easiest meatloaf dish … I am a beginner with cooking and badabing!
        I didn’t put it under the broiler and totally delish!
        Thank you for sharing your recipe!

          1. This is by far the best meatloaf recipe I have tried! The glaze is phenomenal! But all the cheese ran out of the side 😭 How can I prevent this next time?!

    6. 20 stars!! My family will not eat any other meatloaf!! It is amazing! I cook it in the oven too and it turns out perfect! Thank you!!

    7. If I could give this 10 stars, I would… hands down best meatloaf recipe I’ve ever had, let alone cooked – sent it to like 20 people today… amazing amazing amazing!!

    8. I stuck a potato behind the foil for each person. Using the high setting, potatoes and meatloaf were done in 3 hours. Easy peasy!

    9. Avatar photo
      Loriann Riviello

      Do you need to put it under the broiler? I wanted something easy for my kids to eat when I travel for work.

      1. Katerina - Diethood
        Katerina Petrovska

        Hi! No, you don’t have to because the meatloaf will be cooked through, but I do put it under the broiler just to get that bit of browning on top.

    10. By honey do you mean bee honey? Or what kind of honey are we talking about? LOL I don’t cook at all and I’m making this for Xmas dinner. Thanks in advance!

      1. Katerina - Diethood
        Katerina Petrovska

        Hi!
        Yep, that’s the honey you can buy at the store… it’s always in the aisle with the bread, jellies, and jams. 🙂

      1. Katerina - Diethood
        Katerina Petrovska

        Hi! You could try, but during my test run of this recipe, the cheese melted completely when I cooked it for 8 hours – when I cut into it, it’s like I never added the cheese – and the meat was overcooked.

    11. Could I leave out the aluminum foil in the crockpot? Could I use parchment paper instead? Can’t wait to try this !!!!

        1. When I make meatloaf in the crockpot, I take aluminum foil and make it into balls to place under to meatloaf. Then the meatloaf isn’t sitting in grease while it’s cooking.

    12. What could I use as a bread crumbs substitute? I’m Keto and this would be great!! I have substitutes for the glaze.

    13. This was so rich in flavor; my family said this was the best meatloaf they have ever tasted! Delicious!

    14. Avatar photo
      Chrissie Baker

      Wow! This looks amazing! I’ve never thought to make meatloaf (one of my favorite things!) in the crockpot. How cool!

    15. Thanks for the recipe! I’m always looking for good Crockpot recipes since my son doesn’t give me much time to cook!

    16. Love that I can use my slow cooker for this. So perfect for during the summer and it’s too hot to turn on the oven.

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