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5 from 14 votes
Slice of meatloaf stuffed with mozzarella cheese.
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Mozzarella Stuffed Crockpot Meatloaf

12 12 12
WW Freestyle: 12
Prep Time15 mins
Cook Time6 hrs
Easy, juicy, and delicious Crockpot Meatloaf stuffed with melty cheese and prepared in the slow cooker! 
Course: Dinner
Cuisine: American, American/Southern
Servings: 8 servings
Calories: 364

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.

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 Facts
Mozzarella Stuffed Crockpot Meatloaf
Amount Per Serving (1 Slice)
Calories 364 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g45%
Cholesterol 95mg32%
Sodium 830mg35%
Potassium 407mg12%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 11g12%
Protein 26g52%
Vitamin A 245IU5%
Vitamin C 2.3mg3%
Calcium 272mg27%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
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