Why You’ll Love This Recipe

I love this recipe because it takes the best parts of traditional meatloaf — the comfort, the heartiness, the nostalgia — and adds a gooey twist. The mozzarella stuffing gives it a cheesy core that melts perfectly while cooking, and the crockpot ensures it never dries out. I also love how easy it is to prepare — I just mix, stuff, and let the slow cooker do the work. It’s a reliable, hands-off dinner that feels like a warm hug at the end of the day.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Meatloaf:
2 lbs ground beef (80/20 for flavor or 90/10 for leaner option)
1 cup breadcrumbs (plain or Italian-style)
2 large eggs
1/2 cup milk
1/2 medium onion, finely chopped
2–3 cloves garlic, minced
2 tsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
1 tsp dried Italian seasoning (optional)

Stuffing:
1 to 1½ cups shredded or cubed mozzarella cheese (low-moisture recommended)

Topping:
1/2 cup ketchup
2 tbsp brown sugar
1 tbsp mustard or Worcestershire sauce (optional, for tang)

Directions

1. I start by preparing the meatloaf mixture. In a large bowl, I combine the ground beef, breadcrumbs, eggs, milk, onion, garlic, Worcestershire sauce, salt, pepper, and seasoning. I mix gently until everything is evenly combined, being careful not to overwork it so the loaf stays tender.

2. On a piece of parchment or foil, I flatten the meat mixture into a large rectangle about 1 inch thick. I add the shredded or cubed mozzarella down the center, leaving space at the edges.

3. I carefully roll or fold the meat around the cheese to form a loaf shape, making sure the mozzarella is completely enclosed.

4. I transfer the loaf into a greased or parchment-lined crockpot, smoothing out the shape as needed.

5. In a small bowl, I mix together the ketchup, brown sugar, and mustard or Worcestershire (if using), then spread it evenly over the top of the loaf.

6. I cover and cook on LOW for 4–6 hours, or until the internal temperature reaches 160°F (71°C).

7. For a caramelized top, I sometimes place the meatloaf under the broiler for 3–5 minutes after removing it from the crockpot.

8. I let it rest for 10 minutes before slicing, then garnish with fresh parsley or a sprinkle of extra mozzarella.

Servings and Timing

This recipe makes about 6 servings. It takes approximately 4 hours and 15 minutes in total — 15 minutes for prep and 4 hours of cooking time in the crockpot.

Variations

I love experimenting with this recipe. Sometimes I mix ground beef with turkey for a lighter or richer flavor. For an Italian-inspired version, I stuff the meatloaf with mozzarella and sun-dried tomatoes, then serve it with marinara sauce. I’ve also swapped mozzarella for provolone or pepper jack for a different twist. For extra texture, I top the loaf with crispy fried onions before broiling.

Storage/Reheating

I store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. To reheat, I warm slices in the oven at 350°F (175°C) for about 10–15 minutes or in the microwave for 1–2 minutes, adding a bit of water or broth to keep it moist. For longer storage, I wrap portions tightly and freeze for up to 2 months, then thaw overnight in the fridge before reheating.

FAQs

Can I use a different type of cheese for the filling?

Yes, I can use provolone, cheddar, or even pepper jack for a different flavor profile.

Do I have to use a crockpot for this recipe?

No, I can bake it in the oven at 375°F (190°C) for about 1 hour or until it reaches 160°F.

How do I keep the cheese from leaking out?

I make sure the mozzarella is fully enclosed and the seams are sealed tightly before placing it in the crockpot.

Can I prepare it ahead of time?

Yes, I often assemble the meatloaf a day in advance, store it covered in the fridge, and cook it the next day.

Can I use fresh mozzarella?

I prefer using low-moisture mozzarella since fresh mozzarella can release too much water and make the loaf soggy.

What sides go best with this meatloaf?

I love serving it with mashed potatoes, green beans, or roasted vegetables for a complete meal.

How can I make it healthier?

I use lean ground beef or turkey, whole-grain breadcrumbs, and reduced-fat mozzarella for a lighter version.

Can I add vegetables to the meatloaf?

Yes, I like mixing in finely chopped spinach, mushrooms, or bell peppers for added nutrition and flavor.

What if I don’t have breadcrumbs?

I can use crushed crackers, oats, or even panko as a substitute.

How do I know when the meatloaf is done?

I always check that the internal temperature reaches 160°F (71°C) to ensure it’s fully cooked and safe to eat.

Conclusion

This Mozzarella Stuffed Crockpot Meatloaf is one of my go-to comfort dishes when I want something hearty and full of flavor. I love how the slow cooker keeps it tender while the melted mozzarella inside adds a creamy, cheesy surprise. It’s easy to make, feeds the whole family, and tastes even better the next day — the ultimate comfort meal made simple.