Crockpot Meatloaf Recipe

4.92 from 24 votes

Whip up a juicy, hearty dinner with this mozzarella-stuffed Crockpot Meatloaf packed with melty cheese and perfectly cooked in the slow cooker.

Prep Time15

Cook Time6

10 Minutes30

Total Time6 30

Course: Dinner

Cuisine: American, American/Southern

Keyword: crock pot dinner ideas, crock pot meatloaf, meatloaf recipe, slow cooker meatloaf

Servings: servings

1½ 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

Prep the crockpot. Line a 6-quart slow cooker (or larger) with a sheet of aluminum foil. Grease the foil with cooking spray and set aside.
Combine the beef mixture. 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.
Shape the loaf. Divide the beef mixture in half. Press one-half of the meat into the bottom of the foil-lined 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.
Make the glaze. 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.
Cook. 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.
Broil. Lift out the meatloaf by holding onto the foil; transfer it to a baking dish and top with the rest of the glaze. Put it under the broiler for 3 to 4 minutes or until the top is browned. Remove from oven and let it rest for 10 minutes.
Serve. Garnish with parsley, cut, and serve.

Meat Mixture: For a tender outcome, mix the ingredients with your hands.
Cheese: Mozzarella is a favorite, but try it with cheddar or gouda.
Temperature: Keep a meat thermometer handy to hit that perfect 160°F.
Rest Before Serving: Let the meatloaf sit a bit after cooking. This 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 makes lifting the loaf from the crockpot easier.
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. Cut the meatloaf into slices and freeze it in freezer bags for up to 3 months.