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
Ingredients
- 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)
Directions
Combine all the ingredients except the cheese and parsley together in a bowl.
Related: Uses for a Danish Dough Whisk
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.
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.
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.
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.
Garnish with parsley, if desired, and serve. This meatloaf is over-the-top good! The cheese makes it especially moist, creamy, and delicious!
More Meaty Recipes & Crockpot Goodness
What’s YOUR favorite way to prepare this quintessential comfort food?
Cheesy Crockpot Meatloaf Recipe
Ingredients
- 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
Instructions
- 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.
Would you put the Epsom salt fabric softener in where you put detergent, or in the cup provided for fabric softener?
Please log in or create a free account to comment.?????????? Did you spill meatloaf on your clothes? :)
Please log in or create a free account to comment.with the detergent…… works awesome!
I will try this some morning before going to work. Then it will be ready when I get home! THanks
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.I do this too, makes a house full of happy male people…lol
Please log in or create a free account to comment.I tried your Cheesy Crockpot Meatloaf, but I did it in the oven. It was scrumptious.
Please log in or create a free account to comment.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!!!
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.This looks good & easy! Have you tried the new non-stick foil? I LOVE it. I’m going to try this recipe soon. Love your blogs.
Please log in or create a free account to comment.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 ~♥~
Please log in or create a free account to comment.I made this tonight. I used broccoli and sliced American cheese. It was WONDERFUL. Thanks!!!!!!
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.Do you fold the foil over the top of the meatloaf or leave it loose on the sides?
Please log in or create a free account to comment.Thanks.
Leave it loose on the sides.
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.Shirley, what kind of Lipton soup? The onion soup? I’ve tried it with that, and it turned out amazingly.
Please log in or create a free account to comment.Yes the onion soup
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.
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.“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!
~:D
Please log in or create a free account to comment.Like the trick with the bread– it would be a great treat for the dogs to find with their kibble.
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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!!
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.I’ve made a meatloaf similar to this for years, only using pizza sauce rather than ketchup. Really yummy!
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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.