This Cheesy Meatloaf Is The Easy Crockpot Recipe You Deserve

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.

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

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.

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!

This was great. We made it out of ground turkey and added spinach on top of the cheese. The whole family gave it rave reviews.

I tried your Cheesy Crockpot Meatloaf, but I did it in the oven. It was scrumptious.

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 stuff my meatloaf with sliced mozz cheese, a layer of ham, & a layer of chopped broccoli. Roll it up. Then I put sliced mozz on top.

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.

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 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 post is day 2 of it not opening fully even on my laptop. Have to click on it somewhere to get it to open.. why the change?

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!

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.

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.

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

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.

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!

This was great. We made it out of ground turkey and added spinach on top of the cheese. The whole family gave it rave reviews.

I tried your Cheesy Crockpot Meatloaf, but I did it in the oven. It was scrumptious.

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 stuff my meatloaf with sliced mozz cheese, a layer of ham, & a layer of chopped broccoli. Roll it up. Then I put sliced mozz on top.

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.

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 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 post is day 2 of it not opening fully even on my laptop. Have to click on it somewhere to get it to open.. why the change?

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!

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.