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.
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.
Please log in or create a free account to comment.This looks awesome. I cannot wait to try this. Maybe my hubby will start to like meatloaf once he tries this one.
Please log in or create a free account to comment.My husband told me when we got married that he hated meatloaf and don’t put one on the table if he was home. I found out that he loves stuffed peppers. I stuffed them with meatloaf and we were both happy.
Please log in or create a free account to comment.My husband isn’t a meatloaf fan either but he had two servings of this lol
Please log in or create a free account to comment.Looks delicious! I’ll definitely try this recipe out. I pinned to make sure I could find it again easily. :)
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.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 :)
Please log in or create a free account to comment.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?
Please log in or create a free account to comment.For you low carbers out there, I use shredded cheese in the meat mixture, plus the eggs, as a binder. Works great.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.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
Please log in or create a free account to comment.Does not having a binder change anything? Does it fall apart more?
Please log in or create a free account to comment.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.
Sad to say, it’s the bound fat that bigs up the flavour . . .
Please log in or create a free account to comment.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 wonder if parchment paper inside the foil would work?
Please log in or create a free account to comment.That’s what I was wondering, Cindy!
Please log in or create a free account to comment.Or just parchment?
Please log in or create a free account to comment.Think it is Martha Stewart who has a product of parchment line aluminum foil out there.
should say– parchment lined aluminum foil
Does anyone have an opinion as to whether this would freeze well? I could see making 3 or 4 of these at once . Thanks for the recipe!
Please log in or create a free account to comment.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. :)
Please log in or create a free account to comment.I LOVE that, Julie! Great idea!
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.
Please log in or create a free account to comment.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).
Please log in or create a free account to comment.what brand of low carb crackers? I have never heard of them. I am also on a low carb diet thank you
Please log in or create a free account to comment.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.
I always use slices of loaf bread in the bottom of the pan and place the meatloaf on top. It really works to soak up the grease and it doesn’t burn.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.they make non-stick foil
Please log in or create a free account to comment.That’s what I was going to say. I use the non-stick foil with excellent results.
Please log in or create a free account to comment.Why not use the wax paper to line and lift?
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?
L.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.If you use Chrome to read your Google reader, this extension seems to work well:
Please log in or create a free account to comment.https://chrome.google.com/webstore/detail/super-full-feeds-for-goog/khbjahpecnkenngkidhioicnfpakihgo#
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.
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.I also use oats-they’re healthy for you! :)
Please log in or create a free account to comment.I also use fine pieced oatmeal since Im gluten intolerant.. It works great for me too.
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..
Please log in or create a free account to comment.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
Please log in or create a free account to comment.How many servings does this make? I have a recipe calculator that measures all the calories, fat etc. but I have to guess how many slices it will make.
Please log in or create a free account to comment.1.5 lbs ground beef serves four in my house.
Please log in or create a free account to comment.A serving of beef is 3 or 4 ounces per person.
Please log in or create a free account to comment.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 :)
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.I think I will spray the foil with cooking spray first when I try this recipe.
Please log in or create a free account to comment.