This Cheesy Meatloaf Is The Easy Crockpot Recipe You Deserve

cheesy crockpot meatloaf - collage: meatloaf mixture rolled out with cheese being put on it; slice of cooked meatloaf on plate

The Best Crockpot Meatloaf (Or Oven Meatloaf!)

Yesterday I was digging around in my recipe collection and came across a cheesy meatloaf recipe that I obviously thought was good enough to save, but couldn’t remember if I’d actually made yet. And I’ve been craving meatloaf lately, so it was the perfect reason to give this recipe a try (if not for the first time!)

Meatloaf is pretty simple as it is, but crockpot meatloaf is easy and gives you a few hours to work on other things while it’s cooking, so I decided to go that route. But, as you’ll soon learn, this cheesy meatloaf is just as easy to make in your oven, if you’d prefer.

This cheese-stuffed meatloaf was a big hit at my house!  Dave pronounced it “the best meatloaf” he’s ever had — not bad, right? Today I’m sharing this cheese-stuffed meatloaf recipe with you, complete with instructions for cooking meat loaf in a crock pot or your oven. It tastes fabulous either way!

How To Make Cheesy Crockpot Meatloaf

Cheesy Crockpot Meatloaf - bag of shredded mozzarella, seasonings, ketchup, eggs, ground beef, bread crumbs, parsley


  • 1 1/2 lbs. ground beef
  • 1 cup cracker crumbs (or bread crumbs)
  • 1/3 cup ketchup, with extra for glazing
  • 2 eggs
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 oz shredded mozzarella cheese
  • Chopped parsley, to garnish (optional)


Cheesy Crockpot Meatloaf - putting breadcrumbs into ingredients in a bowl; mixing meatloaf mixture with a Danish dough whisk

Combine all the ingredients except the cheese and parsley together in a bowl. (I use my Danish dough whisk for this — it’s super efficient, less messy, and I never have to worry about over-mixing!)

Related: Uses For A Danish Dough Whisk

Cheesy Crockpot Meatloaf - meatloaf mixture rolled into a large rectangle with cheese being sprinkled over the top

Transfer the meatloaf mixture to a long piece of wax paper, then shape the meat into a large rectangle. Sprinkle the cheese evenly across the surface, leaving a 1-inch border around the edges to ensure that the cheese won’t leak out as it cooks.

Cheesy Crockpot Meatloaf - meatloaf rectangle rolled into a log

Use the wax paper to lift and roll the meat rectangle into a log, then pressing the edges tightly to seal in all of the cheese.

Cheesy Crockpot Meatloaf - meatloaf rectangle rolled into a log

Once your meatloaf is rolled and sealed, transfer it into a well-greased crock pot and put it in with the seam facing down. Cook on High for 4-5 hours, or Low for 7-8 hours.

Oven Cooking Instructions: Place the assembled meatloaf on a rimmed baking sheet lined with parchment paper, then bake at 350°F for 45 minutes.

Cheesy Crockpot Meatloaf - slicing into cooked meatloaf roll

Once the meatloaf is done cooking, you can top it with a little more ketchup and broil it for 3-5 minutes for a sweet glaze over the top.

Cheesy Crockpot Meatloaf - slice of cheesy meatloaf on a plate with a side of mashed potatoes

Garnish with parsley, if desired, and serve. This meatloaf is over-the-top good! The cheese makes it especially moist, creamy, and delicious!

What’s YOUR favorite way to prepare this quintessential comfort food?

Cheesy Crockpot Meatloaf - slice of cheesy meatloaf on a plate with a side of mashed potatoes

Cheesy Crockpot Meatloaf Recipe

Jill Nystul
Equally delicious cooked in a crock pot or oven, this cheesy meatloaf is a quick and easy meal the whole family will love!
5 from 1 vote
Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 515 kcal


  • 1.5 pounds ground beef
  • 1 cup bread crumbs or crushed crackers
  • 1/3 cup ketchup plus more for glaze, if desired
  • 2 eggs
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 ounces mozzarella cheese grated
  • chopped parsley to garnish


  • Mix together all ingredients except cheese and parsley in a large bowl.
  • Shape meat mixture into a rectangle on a piece of wax paper.
  • Sprinkle cheese across the rectangle evenly, leaving a 1-inch border around the edges.
  • Use the wax paper to roll the meatloaf into a log, then press and seal the edges.
  • Place the meatloaf in a greased crockpot and cook on High for 4 to 5 hours (or low 7 to 8 hours.)
  • Top with additional ketchup and broil for 3-5 minutes, then serve with chopped parsley, if desired.


Oven Cooking Instructions: Place the assembled meatloaf on a rimmed baking sheet lined with parchment paper, then bake at 350°F for 45 minutes.


Calories: 515kcalCarbohydrates: 19gProtein: 33gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 165mgSodium: 916mgPotassium: 449mgFiber: 1gSugar: 4gVitamin A: 442IUVitamin C: 1mgCalcium: 260mgIron: 4mg

Read This Next

Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee


Food & Recipes

  • I like the edges of my meatloaf to be crispy/crunchy, slightly. I’ve never made meatloaf in the crock pot. Do the edges still come out harder than the inside? Either way, I’m going to have to try this recipe. Thank you for sharing it!

  • This recipe is wonderful! Everyone I’ve fed it to or shared it with has raved about it. I solved the whole stick-to-the-crockpot issue with parchment paper.

    I purchase mine at a restaurant supply store (Gordon Foods in my asea.) It comes in rectangular single sheets called “full sheet” size in the bakery world with about 50 sheets for $3. I use a double layer, trace the shape of my crockpot lid and cut it out. I put a teaspoon of olive oil into the crockpot and evenly coat the bottoms using a paper towel, and about 1″ up the side. I put one cut out in and use the paper towel to just give it a quickie coat, I then put the second cutout in.

    When it’s time to lift the meatloaf out it’s super easy with 2 sturdy spatulas. I make my meatloaf with a 2:1 blend of lean beef and pork ground meats. I have also substituted oatmeal and it’s just wonderful!

    Thanks for this great recipe, and all the other things you give to us, Jillee!!

    Beth in NE Ohio where it is cold and getting colder with a smattering of snow!

  • I’ve ALWAYS put cubed boiled potatoes and a cubed up block of cheddar cheese in my meatloaf….it’s AMAZING. You want to boil the potatoes until they are 3/4 done, drain, and cool before working them in with the rest of the ingredients. The cheddar (small block) just makes it over the top! I never have leftovers.

  • […] an article on comfort food without meatloaf right? This recipe combines the old standby with one of the foods that makes it all better; cheese. […]

  • Made this a couple of week ago and it was fabulous! The kids loved it as much as my husband and I did!

    Has anyone done a double batch? I’m having family over next week and I think everyone would love it but the original recipe isn’t going to be enough

  • I use a turkey bag in mmy crock pot every time I make something. It is less clean up and it never stick to pot and my dish never sticks too it.. They make crock pot bags but turkey bags are cheaper..

  • OMG – I made this tonight and it is DELICIOUS! I used bread crumbs and broken croutons (my small mixer died) and instead of catsup I used Catalina salad dressing. Yum. I also forgot to put in onions (a necessity). I was making them in a cupcake tin so I put a layer of meat in each space and then added the onions, pushing them down and in the process pushing some meat up the sides. I added the rest of the meat on the top. Oh oh I forgot the cheese! I put the cheese on top and poured more Catalina over the top and cooked it for approximately 20 minutes at 350 degrees. I put 4 cupcakes in the freezer and 4 in the fridge. I ate 4 of them because I forgot to cook the potato. For forgetting a lot they sure turned out good.

  • Jillee,

    I made this last Thursday and I have to tell you that this was the BEST meatloaf in the whole world. I brought a slice to my coworker for lunch and she is dying for the recipe so I recommended that she look at your site! Thank you so much for changing my kids opinion of Meatloaf!!!

  • Made this probably a week ago now, but I did it in the oven (crock pot is difficult for me on days that I’m working since I do 12-hr shifts). I didn’t have mozza so I used extra old cheddar. It was AMAZING, very cheesy, & the meat just melted in my mouth. My spouse loved it too (he’s pretty much a cheese addict, despite being lactose intolerant, haha). Thanks for a great recipe!

  • […] take credit for this one, kind’a. Found the base recipe on “One Good thing by Jillee“. I just changed it to what I had on […]

  • so im making this tonight for dunner, i was curious about using tin foil in the crock pot so i looked it up and i read that the Aluminum leaches into food and it has been shown through research to cause Alzheimer’s disease. has anyone else heard this? i think i will just sit to coating the pot in oil first

    • Yes, aluminum has been credited with Alzheimer’s. You’re better off worrying about your anti-perspirant though which is made with aluminum, as that sits on your skin and clogs your pores on a daily basis. I’m not saying you shouldn’t consider aluminum in food preparation but there are more dangerous practices that you may not be even aware of. I mostly gave up on store bought deodorant when I learned of this one in particular but continue to use foil and my aluminum cookie sheets because they’re the best.

  • I have tweaked a bunch of recipies… here is our favourite version.
    1 lb hamburger
    1 egg
    1 cup milk
    1 can tomato soup
    1 cup oatmeal
    1 onion, diced
    1 tbsp wocestershire sauce
    1/4 tsp sage
    1/2 tsp salt
    1/2 tsp ground mustard
    1/4 tsp pepper
    1/4 tsp garlic powder
    1/4 tsp chili powder
    bbq sauce
    Preheat oven to 350. Mix all the ingredients together well. Spread in a greased 8×8 pan. Spread bbq sauce on top. Bake for 1hr to 1 1/2 hrs.

  • I made this last night and it was superb. The hubby (who doesn’t like much of anything-especially meatloaf) asked if I had ever made meatloaf before (I had and apparently it wasn’t worth remembering!) and told me it was good! I used oats as the binder and used non-stick foil in the bottom of the crock-pot. 4 hours on low and it was awesome! Just had the leftovers for lunch. Thank you!!!!

  • Jillee! I made this right after I received your email on Sunday. It is fantastic! Thanks for sharing!
    I used spray oil (like Pam spray) on aluminum on a cookie sheet and baked it in the oven because I wanted it fast (it sounded so good!) and I like the crusty tops and sides.
    I don’t know how we did without you! You make our lives better. Thanks!

  • I used to have a meatloaf recipe that had cheese and it was some of the best meatloaf.
    I will definately be trying this. Try using the non-stick type of foil (dull side is the
    non-stick side). It is wonderful!

  • I will definitely try this, but am wondering how long you cook it for if it’s put into the muffin tins? I think my kids would love this idea :)

    As for how I make my meatloaf I cook mine in the oven in a loaf tin, but press the top down to make a well on top of the meatloaf, then pour a combination of 1/2 cup ketchup, 2 TBSP brown sugar, 1 TBSP mustard, a dash or two of Worcestershire, and a sprinkling of salt (bring to a boil for 5 minutes first). Makes a delicious topping that thickens up once baked on the meatloaf!

  • I cook mine in muffin tins. Takes a lot less time to bake, it’s already portioned out for easy serving and my husband loves that we all get the crispy edges.

  • I have a recipe in an old cookbook of mine that calls this “Sicilian Meat Roll” and uses the cheese, plus a layer of thinly sliced deli ham. It’s yummy! I always have trouble with it falling apart (I make it in the oven), so my boys have taken to calling it “Sicilian Meat Blob.” Nevertheless, they eat it and I never have leftovers!

  • I’ve also made my meatloaf in muffin tins. Works very well!! I am single, so make enough to freeze for quick meals later. Made meatloaf “muffins” at a friends recently. Had ketchup, but no brown sugar to put in it to make the glaze I LOVE, LOVE, LOVE. So I used some blackberry jelly in the ketchup instead. YUM!!!

  • For the past couple of years i have been using ground turkey, sometimes i will add some breakfast sausage too. I have stuffed it with mexican queso/quesadilla cheese or velveeta. One of my favorites is to make meatloaf in my muffin tin. Its so much faster and we love the edges!

  • HI and thank you for the recipe ! I just made one and stuck it in the oven lol !! 7:45 pm I had a lb of meatloaf meat (veil, beef and Pork) in a package in the frig that has been calling me for 2 days now .. My family has said they were hungry so why not right? They only had a quick sandwich for dinner and this will make a much heartier sandwich or meat with a potato … A quickie again but an awesome flavor is what I’m tasting lol.. Hippie Hugs with Love, Michele ~♥~

  • I make meatloaf all the time for myself, then I eat it 3 different ways after cooked. Once with potatoes and veggies, once warmed up on a bun with cheese as a burger, and heated up with pasta (after boiling capellini or vermicelli, I put the pasta in a good fry pan on low/medium (not too hot), pasta doesn’t burn, put a bit of margarine or your preferred oil in pan, then add in left over meatloaf.

    I use about half the meat (3/4 pound), 1/2 cup of cracker crumbs, salt and pepper, ketchup mixed with a bit of water, a little bit of garlic powder, and always with diced onions! Meatloaf without onions is not meatloaf! I only make 1/2 a meatloaf literally…it stands up in the loaf pan if not too sloppy. I take a fork or spoon and stab it through the standing meatloaf before pouring ketchup and water overtop as well as in the making of the meatloaf. YUM!

  • My family loves meatloaf, so I really like all of these ideas to maybe change things up a little! So far, our favorite meatloaf is well seasoned with onion, garlic salt and assorted Italian seasonings. Then, I mix some sugar-free maple pancake syrup(not too much) with catsup, and spread it over the top and sides , basting with it a couple of times while baking. Incredible, if you like savory/sweet dishes!

  • Actually, my favorite way to prepare Meatloaf, is to mix it all up with italian breadcrumbs, eggs, and lipton soup. Then shape into patties and fry like a hamburger. I usually make a double batch of meatloaf and freeze into patties. With just my husband and I at home, I can cook a smaller batch and still have the great taste of meatloaf.

  • A note on the side dish…instead of the mashed potatoes we all love paired with meatloaf, try making mashed cauliflower. Cut the head of cauliflower into small pieces and boil in salted water. When fork tender, drain, add butter and black pepper then mash well (I use a stick blender in the pan). You’ll never know the difference. We make this a couple of times a week now and will never make mashed potatoes again.

  • I have been making a similar meatloaf for years. With mine I use Italian breadcrumbs instead of crackers and add some marinara sauce and call it Italian Meatloaf. Delicious!

    • same here – I have a version where I roll mozzarella and procuitto/ham into the meatloaf – which is seasoned with breadcrumbs & Italian seasoning. I, however, have a round crock pot and a Hubby who likes the cooked on catsup so maybe this will be a “when Hubby’s gone” trial. :) Always fun to see different versions of a recipe- I like the had-boiled egg idea!

  • I will try this one next time I make a meatloaf.

    On a side note, I love, love, love my crock pot liners. I was totally against paying money for them, but now that I’m using my crock pot nearly every day, it sure is nice to only have to really wash it once every few days!

  • Hi Jillee,

    I’ve been making meatloaf like this for years but I also add cremini mushrooms then bake in the oven for 45-60 mins. always a big hit with my family. Keep up the great work you do for all of us.

  • “What’s YOUR favorite way to prepare this quintessential comfort food?”

    The crispy edges of a meatloaf are my favorite part, so I usually cook it in the oven on a jellyroll pan–lots of space around it for the crisping, and deep enough to catch all the grease without setting the oven on fire! We call it Meat Splat, since it sort of settles and doesn’t really keep a Loaf shape, but it’s SO GOOD. As for seasoning, it’s usually whatever we feel like, but the fallback is a packet of potroast seasoning, and my mom always put boiled eggs and olives in it, so sometimes I do that, too!


  • Like the trick with the bread– it would be a great treat for the dogs to find with their kibble.
    An very old Italian tradition for meatloaf is to place a peeled hard boiled egg in the center of the meatloaf and then bake. Those who got a slice with the egg were considered blessed. I heard it was very popular during the depression because you could stretch the meat. Everyone would sit done to the same dish–the adults got the ends (w/o egg) and the children got the center with egg. The French did the same but with chicken livers & mushrooms (I make it with garlic & mushrooms). The German’s used mainly ground pork and would put chopped apples inside. The English added regional mustard blends. Dad being Irish would joke and say they put a potato in theirs.

    • Say, that sounds like a good idea! Peel and cube a potato (small cubes) , maybe nuke it a bit, and roll the cubes up into the center of the meatloaf. I’m going to try it!

  • Reynolds makes a non stick Reynolds wrap. I use it all the time. Nothing sticks to it. You have to remember to have the non stick side up though, it is clearly marked on the tin foil which is the non stick side. I am going to try this in the crockpot. Also, my main complaint about crockpot cooking is the condensation dripping into the pot for 8 hours and watering down what you are cooking. Happened to be watching a cooking channel one day and what they said was to avoid that, take a layer of 4 paper towels and put it over the crock before you put the lid on. Since then, I have done this every time I use the crock and it works perfectly.

    • I wonder if you molded the foil (for the purpose of this recipe anyway) away from the edge of the crock pot, so any condensation will drip around the outside of the foil – keeping the moisture inside the crockpot but off of the meatloaf.

  • Put two or three slices of bread in the bottom of the crockpot on top of the foil before placing the meatloaf in. The bread will work as a magic helping hand. It will keep the loaf from sticking to the foil, and it will soak up all the grease that leeches out of the meatloaf while cooking. It works wonderfully and then you just rollup that soggy, nasty bread with the tin foil and throw it out. Easy peasy!!

  • I have never tried to do meatlaof in the crockpot, now I will! Jillie asked about favorite ways to make it, I love making meatloaf in cupcake tins, cupcake meatloaf is instant serving size and you can customize if family likes differ, some can be made with a ketchup topping another with bbq sauce and some with centers of different types of cheese.

    • Deja vu – Forty years ago I asked a male friend for his delicious meatloaf recipe. It calls for 2 lbs. ground beef, 1 finely chopped onion, 1 egg, 10.5 oz. pizza sauce, 1/2 tsp salt, 1/4 tsp pepper and 3 cups of corn flakes. Mix all together, press half in the bottom of your loaf pan, cover with sliced mozzarella, press remaining mixture on top. Bake at 350° for 1 hour. Place cross-cross strips of mozzarella over the top and bake another 3 minutes. He claimed “it wallows in melted fluids . . . find some way to drain!” I like the idea of placing bread slices underneath to soak up the liquid.

      • My mother always made her meatloaf in a glass pyrex dish the microwave, and placed a microwave-safe glass upside down in the center of the meatloaf – forming the loaf around it. By some reasoning I still don’t understand, all of the grease was sucked up inside the glass.

  • My mother makes a meatloaf with Swiss cheese in it. No ketchup, so if you hate ketchup, which I do, my mom’s meatloaf is hands-down the best meatloaf EVER!!! I can’t stand meatloaf otherwise.

  • I make my meatloaf in the crock ALL the time. It is the best meatloaf vs. the oven. It is moister, and it stays together much better than an oven style. It is so delicious I can’t make it in the oven anymore. The foil is a big help with clean up. I line my crock with it and I put a sheet over top so it is like an oven inside. YUM!

  • This one has intrigued me and I will definitely try it! I may grate some onions in it for some more flavor and add some garlic as well (yum!). Can’t wait to see how this turns out :)

  • One way to make meatloaf with cheese inside without it oozing out is to shape the meatloaf like an oval (if that is the shape of you crockpot) using slightly more than half the mixture. Make a well inside of this bottom part, add grated cheese, then top it and pinch edges together with remaining meat.
    Also, what I do is take heavy duty foil (a little over afoot long for the size of my crockpot) and fold it into thirds and mold into the crockpot to use as a handle to release the meatloaf. That way, the juices don’t come out with the meatloaf because the entire thing isn’t sitting in foil or a liner. Crockpot meatloaf is the best kind!

  • Sounds yummy will haveta try it!! I also noticed, as did another reader, that your post won’t show in full in my Google reader as it always has before-would love to get that back! Is that setting you do or is it something I need to change on my end? This is the first time it did it that way? Thanks-love to read your blog!

  • For years I have used oatmeal as the binder in meatloaf, it works beautifully, however binders soak up all the fat….I now prefer to drain the fat off so I just add the right amount of bbq sause or ketchup and seasonings. I think I will try this recipe without the binders …sounds good! Thanks

      • I make my hamburgers and meatloaf without any binders. I tend not to add egg either and they don’t fall apart. I usually just add some Worchestershire sauce, hickory smoke, and seasonings. Mix all up and cook as normal.

      • Without egg or binders it’s just a different texture. Egg and binders give it a softer bite, not so chewy, easily cut with a fork. To me those 2ingredients are what make it meatloaf and not just hamburgers but I guess technically a loaf gets sliced whereas as hamburgers are shaped into patties. I don’t imagine you need much egg (if at all) if you don’t use a binder.

      • Yep, and helps to create a more moist dish! I’m not big on eating beef, so when I do eat it I try not to worry about the fat content – especially since I don’t eat a bunch of it anyway.

    • I was thinking the same & don’t see any reason why it wouldn’t freeze well. On my shopping day I shop the meat sales & have standby recipes that we love. (This one is going to be used with the next beef purchase!) When I come home with the groceries I create frozen meals out of them before the meat ever goes to the freezer. I brown meats for tacos, chili, stew or spaghetti. Once cooled they go in labeled freezer bags & get flattened. Chicken breasts get seasonings, marinades, etc added to the bag, labeled & flattened. More chicken gets cut into bite size chunks & all the ingredients that can be frozen are added. Chicken gets cooked, shredded with the mixer & frozen flat as well. It only takes a couple of hours on grocery day to do it all. It takes up half the space in the freezer as the meat does as packaged from the store AND most meals are ready to go in the oven or slow cooker right out of the freezer. Makes meal time a snap! Another bonus – the stuff thaws much faster because it’s frozen in a thinner layer than packaged meats. :)

    • I always freeze this recipe! I double the recipe, wrap both in parchment paper, then one gets popped in the crock pot and the other gets freezer-bagged and tossed in the freezer! I have even put a frozen one in the crock pot to cook. Maybe you’re not supposed to do that because of the temperature not being in the “safe” zone or something, but it’s worked for us the few times I’ve forgotten to thaw it in time.

  • I always cook my meatloaf in a 9 or 10 inch glass pie pan. I then microwave it for 15 minutes at about 60% power, then into a 350º oven for 10 to 15 minutes to brown and its done.

    Lisa D. – My mother always used oatmeal as the binder for meatloaf. These days I use low carb crackers, gelatin and an extra egg to the same effect (I’m on a low carb diet).

      • I buy Wasa brand Crisp’n Light. They are 11 net carbs for 3 crackers that are 2.5″ x 4.5″. I warn you, I find them absolutely tasteless; however they are a great crunchy base when having cheese or dip. They don’t have a lot of binding power in a meatloaf either, that’s why I use the extra egg and powdered gelatin.

    • Great tip! I will try that when I make one in the crock pot. The last one I made I used blue cheese, mushrooms and spinach in the middle. For those of you that have babies or grand babies that have out grown the baby cereal, you can use it for a binder in meatloaf. I have used the rice and the oatmeal and it is always moist.

  • I have made a meat loaf like this only in the oven. I added thawed, frozen spinach with the cheese and then rolled it. Great way to get veggies into the meal. When I sliced it, it looked like a green and white pinwheel.

    • I too have made all sorts of meatloafs that were stuffed with veggies and cheeses. My favorites are broccoli & cheese and green bean almondine with cheese.. I tend to lightly steam them before I stuff the meatloaf though since many times they dont get completely cooked as done as I like them.

  • Jillee, this looks wonderful. Can’t wait to try it.

    On another note, you’ve changed your settings and I can no longer read the whole post in my Google reader. This is not so wonderful. Any chance of a fix?


    • Many bloggers are switching to truncated feeds requiring you to click over to their blogs to read a post. It is a pain for me as I tend to read without a wi-fi connection but I’m trying to be understanding even though it makes it more difficult to follow some blogs. Others I’ve just deleted off my reader because they are simply to slow to load.

      Bloggers are doing this in an attempt to prevent “scrapers” from harvesting their posts. Scrapers can take entire posts from other bloggers and post it as their own on another site thereby reducing traffic to the original source and basically stealing someone elses’s content and hard work. Jillee may have worked hours or days testing some of her ideas, etc only to have someone scrape it the instant it is posted. If you use Pinterest at all and have ever attempted to follow back to an original source you may have already encountered a scraper site.

      I have heard that there are still ways to get your reader to show the entire post instead of the truncated form however, I’ve yet to search this out and try it.

      • Yeah, about not being able to read your blog from my email. It really is a pain. I will be “on the road” for several weeks & will prolly not bother trying to get to your new set up. Will miss you.

      • Thank you SOOO much for posting that Google Reader Chrome app. I installed it immediately and it works beautifully. Now I won’t miss a thing!

        (and I’m going to try the meatloaf recipe tonight for dinner)

    • Just an FYI on the truncated posts thing. This doesn’t work for me if I’m reading on my phone. Well, not that I’ve figured out how to do anyway, but in Google Reader you can go to settings, then click on the “goodies” tab. In there you can do the bookmark thing, so that at the top of your web browser you can have a “next” button, that takes you to the actual blog website to read the new post, then you click the next button again and it takes you to the next blog post on your list. So you still keep track of unread posts, but you’re seeing the full post on the actual website rather than just in google reader.
      Hope that makes sense.

  • My husband gets an upset stomach if he has too much starch in his diet, so I use Quick Rolled Oats in place of the breadcrumbs in my meatloaf. It turns out really well!

  • I have been doing meatloaf in the crock pot for years. I love it .. It comes out so much better then the oven.. My meatloaf takes about 4 hours to cooks on low. I will try it next time with the cheese rolled up inside it..

  • You can also do this by putting frozen thawed broccoli, spinach, corn, or other veggie on top of the cheese before rolling & adding different spices & or herbs to it

    • All you really have to do is add up the total nutrition info for each ingredient together, then divide by however many slices you are going to make out of it. To do this, first cut the meatloaf in half, then keep cutting each slice in half until you have an even amount of meatloaf in your desired slices. If you end up with let’s say 10 slices, then you will divide each nutrition total by 10. If there is a set calorie amount you can’t go over, then divide the recipe first – this will tell you how many slices you need to cut your meatloaf into. It sounds like a daunting task, but you will only have to do it once and you’ll have that information forever (unless you change an ingredient or amount). I hope this makes it easier for you and I didn’t confuse you :)

  • My girlfriend has made meatloaf in a crockpot before and she used an empty can or loaf pan… I want to say she made like a water bath by pouring water around the container… I’m going to ask her tomorrow… either way it looks great and sticking isn’t a horrible problem.

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