Mozzarella Stuffed Crockpot Meatloaf Recipe

A Slow-Cooked Classic Reinvented with a Gooey, Cheesy Center and Unbeatable Flavor

Meatloaf has long been a symbol of home-cooked comfort—humble, hearty, and endlessly adaptable. Whether you grew up eating it once a week with mashed potatoes or only discovered it as an adult, it’s one of those meals that brings people together around the table. But let’s be honest—traditional meatloaf doesn’t always get the respect it deserves. Too often, it’s dry, dense, or bland. This recipe changes that entirely.

Welcome to the new era of meatloaf: slow-cooked to perfection in a crockpot and stuffed with rich, melty mozzarella cheese. This isn’t just a meatloaf—it’s a centerpiece. The slow cooking process ensures tender, flavorful meat throughout, while the cheesy core adds surprise, indulgence, and satisfaction with every bite.

This dish is the perfect balance of old-school comfort and modern-day indulgence. The meat is seasoned with a blend of herbs, spices, and aromatics to ensure depth of flavor. The gooey mozzarella in the center adds a decadent twist, and a tangy, slightly sweet tomato glaze brings everything together. Best of all, it’s cooked in a crockpot, making it virtually hands-off after the prep stage—ideal for busy weeknights, family gatherings, or even meal prepping.

Unlike oven-baked meatloaf, which can dry out or overcook around the edges, the slow cooker creates a moist, evenly cooked texture from top to bottom. The low, consistent heat slowly infuses the loaf with flavor and locks in moisture. And because it’s prepared in a crockpot, cleanup is minimal and your kitchen stays cool.

Throughout this comprehensive recipe guide, you’ll not only learn how to make the perfect mozzarella stuffed crockpot meatloaf, but you’ll also gain a deeper understanding of the ingredients, the techniques behind the flavor, and how to adjust the recipe to suit your tastes or dietary needs. We’ll dive into everything: ingredient sourcing, seasoning tips, cheese-stuffing techniques, crockpot cooking hacks, and even the best sides to serve alongside.

Whether you’re a seasoned home cook or just learning how to navigate your slow cooker, this recipe will give you the tools—and the confidence—to make a meatloaf that’s anything but ordinary.

Get ready to impress your family, surprise your guests, or simply treat yourself to a next-level version of a timeless favorite.

Ingredients and Equipment

Before starting, gather all your ingredients and tools. Precision and preparation are key to nailing this slow-cooked, cheese-stuffed masterpiece. In meatloaf recipes, balance is everything: moisture, structure, seasoning, and in this case—a perfectly melted mozzarella core.

Ingredients

For the Meatloaf Mixture:

• 2 lbs ground beef (80/20 for best balance of flavor and moisture; or mix with pork or veal)

• 1 cup breadcrumbs (plain or Italian-style)

• 1/2 cup whole milk

• 2 large eggs

• 1 small yellow onion, finely minced or grated

• 3 cloves garlic, minced

• 1 tablespoon Worcestershire sauce

• 2 teaspoons Italian seasoning

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/4 teaspoon red pepper flakes (optional for mild heat)

• 1/4 cup fresh parsley, chopped (or 1 tablespoon dried)

For the Mozzarella Filling:

• 8 oz mozzarella cheese, cut into 1/2-inch thick sticks or small cubes
  (Use low-moisture mozzarella for less leakage; fresh can be used if drained well)

For the Tomato Glaze:

• 1/2 cup ketchup

• 2 tablespoons brown sugar

• 1 tablespoon Dijon mustard

• 1 tablespoon apple cider vinegar

• 1 teaspoon garlic powder

• 1/2 teaspoon smoked paprika (optional for a smoky finish)

Recommended Equipment:

• Large mixing bowl (for combining meat mixture)

• Small bowl (for glaze)

• Crockpot / Slow cooker (6-quart is ideal for this size meatloaf)

• Aluminum foil or parchment paper (optional for lifting the loaf)

• Sharp knife (for cheese and chopping)

• Cutting board

• Spatula or hands (for forming the loaf)

• Digital meat thermometer (highly recommended for perfect doneness)

Step-by-Step Instructions

Step 1: Soak the Breadcrumbs (Panade Method)

This technique prevents dry, crumbly meatloaf by creating a binder that retains moisture.

1. In a large mixing bowl, combine:

   • 1 cup breadcrumbs

   • 1/2 cup whole milk

2. Let it sit for 5–10 minutes.
   The mixture should absorb the milk and become mushy. This will help create a tender, cohesive meatloaf.

Step 2: Prepare the Aromatics

1. Finely mince or grate the onion.
   Grating the onion is preferred—it melts into the meat mixture without leaving chunks.

2. Mince the garlic and parsley (if using fresh).

Step 3: Mix the Meatloaf Base

1. Add to the soaked breadcrumbs:

   • Ground beef (2 lbs)

   • Eggs (2)

   • Grated onion

   • Garlic

   • Worcestershire sauce

   • Italian seasoning

   • Salt, pepper, red pepper flakes (if using)

   • Chopped parsley

2. Mix thoroughly with your hands or a spatula.
   Be careful not to overwork the mixture—this can result in a dense texture. Mix just until combined.

Step 4: Form and Stuff the Meatloaf

This is where the magic happens.

1. On a piece of parchment or foil, flatten the meat mixture into a rectangle about 1-inch thick.

2. Arrange the mozzarella in a line down the center of the rectangle, lengthwise.

   • Leave about 1 inch from the ends so the cheese doesn’t leak out during cooking.

   • Use multiple cheese sticks or cubes to form a continuous cheesy center.

3. Fold the sides of the meat over the cheese, then seal the top and ends to form a loaf.

   • Use your hands to mold it into a tight loaf, completely encasing the cheese.

   • Pinch any seams closed carefully.

4. Lift the loaf into the crockpot.
   If using parchment or foil as a sling, place it gently in the crockpot and tuck the ends around the loaf. This makes removing it easier later.

Step 5: Mix and Apply the Glaze

1. In a small bowl, combine:

   • 1/2 cup ketchup

   • 2 tablespoons brown sugar

   • 1 tablespoon Dijon mustard

   • 1 tablespoon apple cider vinegar

   • Garlic powder and smoked paprika

2. Stir until smooth.

3. Spread half the glaze evenly over the top of the raw meatloaf in the crockpot.

4. Reserve the rest for later (to glaze again after cooking or during the last 30 minutes).

Step 6: Slow Cook the Meatloaf

1. Set the crockpot to LOW and cook for 6–7 hours, or until internal temperature reaches 160°F (71°C).

   • Alternatively, cook on HIGH for 3.5–4 hours, but low and slow yields better texture.

2. Optional: During the last 30 minutes of cooking, carefully lift the lid and brush on the remaining glaze for extra shine and flavor.

3. Check temperature with a meat thermometer inserted into the center (but not into the cheese).

Step 7: Let It Rest Before Slicing

1. Turn off the crockpot and let the meatloaf rest for 10–15 minutes with the lid slightly ajar.
   This allows the juices to redistribute and the cheese to set slightly.

2. Gently lift the meatloaf out using the foil or parchment. If not using a sling, use a spatula and a second utensil for balance.

3. Transfer to a cutting board.

Step 8: Slice and Serve

1. Use a sharp knife to cut into thick slices.

   • You should see a beautiful molten core of mozzarella in each slice.

2. Serve warm, optionally garnished with parsley, more glaze, or a sprinkle of grated Parmesan.