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Slice of meatloaf stuffed with mozzarella cheese.

Mozzarella Stuffed Crockpot Meatloaf

Katerina | Diethood
Easy, juicy, and delicious Crockpot Meatloaf stuffed with melty cheese and prepared in the slow cooker! 
Servings : 8 servings
Prep Time 15 mins
Cook Time 6 hrs

Ingredients
  

FOR THE MEATLOAF
  • 1.5 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
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon ground mustard
  • 1 egg, lightly beaten
  • 1/2 cup 2% milk
  • 2 tablespoons Worcestershire Sauce
  • 8 ounces part skim shredded mozzarella cheese
FOR THE GLAZE
  • 1/3 cup barbecue sauce
  • 2 tablespoons sugar free 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 a bigger slow cooker) with a large sheet of aluminum foil. Grease with cooking spray and set aside.
  • In a large mixing bowl combine ground beef, breadcrumbs, onions, garlic, Italian Seasoning, salt, pepper, ground mustard, egg, milk, and Worcestershire sauce. Mix with your hands until combined, but DO NOT overmix.
  • Divide meat in half.
  • Press one half of the meat into the bottom of the slow cooker.
  • Spread shredded mozzarella down the center, leaving about 1/2 inch space around the sides.
  • Top with remaining meat and 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 temperature reaches 160˚F on an Instant Read Thermometer.
  • Lift out the meatloaf by holding onto the foil; transfer 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 and serve.

Video

Notes

WW FREESTYLE POINTS: 12
  • Use Fat-Free Shredded Mozzarella and lower points down to 10. 
 
HOW TO MAKE AHEAD
Prepare and shape the meatloaf in advance; cover and refrigerate up to 8 hours. Place in slow cooker, and cook as directed.
 
HOW TO STORE LEFTOVER MEATLOAF
  • Stored cooked AND completely cooled meatloaf in an airtight container. Refrigerate for up to 4 days.
  • To FREEZE: cut Meatloaf into slices and freeze it in covered airtight containers OR heavy-duty freezer bags.

Nutrition

Serving: 1 Slice | Calories: 364 kcal | Carbohydrates: 19 g | Protein: 26 g | Fat: 20 g | Saturated Fat: 9 g | Cholesterol: 95 mg | Sodium: 830 mg | Potassium: 407 mg | Fiber: 1 g | Sugar: 11 g | Vitamin A: 245 IU | Vitamin C: 2.3 mg | Calcium: 272 mg | Iron: 2.7 mg | Net Carbs: 18 g

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 beef recipe, crock pot dinner ideas, meatloaf recipe, Slow cooker beef