cheese stuffed meatloaf

These savory Cheddar Cheese Stuffed Meatloaf Meatballs will melt in your mouth. Made of ground beef blended with mushroom and savory ingredients and stuffed with quality cheddar cheese. They are like mini-meatloafs that are delicious alone or with sauce.

Cheese Stuffed Meatloaf Meatballs Recipe

lbs 80/20 ground beef

bella mushrooms (pureed until fine)

sleeve buttery crackers (crushed)

yellow mustard

ketchup

Worcestershire sauce

of: black pepper, onion powder, and garlic powder

premium cheddar (cubed)

Pre-heat oven to 350 and line a baking sheet with parchment paper.&nbsp; &nbsp; &nbsp; &nbsp;&nbsp;

Puree mushrooms until fine.

Crush crackers, set aside.

Cube cheese into quarters.

In a large bowl, add pureed mushroom, meat, cracker crumbs, and all the spices, plus the cracked egg.

Combine with clean hands and form 12 large balls with depressions in each.

Add cheese cubes to each meatball and cover.&nbsp;You can add 1-3 cubes per ball.

Bake for 30 minutes &amp; serve warm.&nbsp;These are great with mashed potatoes or with sauce-you be the judge!

Easy, juicy, and delicious Crockpot Meatloaf stuffed with melty cheese and prepared in the slow cooker! 

Mozzarella Stuffed Crockpot Meatloaf

beef

panko breadcrumbs

garlic, (minced)

Italian Seasoning

salt

pepper

mustard

egg, (lightly beaten)

2% milk

Worcestershire Sauce

mozzarella cheese

barbecue sauce

sugar free ketchup

honey

Sriracha sauce

chopped fresh parsley, (for garnish)

Line a 6-quart slow cooker (or a bigger slow cooker) with a large sheet of aluminum foil. Grease with cooking spray and set aside.

In a large mixing bowl combine ground beef, breadcrumbs, onions, garlic, Italian Seasoning, salt, pepper, ground mustard, egg, milk, and Worcestershire sauce. Mix with your hands until combined, but DO NOT overmix.

Divide meat in half.

Press one half of the meat into the bottom of the slow cooker.

Spread shredded mozzarella down the center, leaving about 1/2 inch space around the sides.

Top with remaining meat and shape it into a loaf, and press around to seal the edges. Set aside.

In a small mixing bowl, whisk together the barbecue sauce, ketchup, honey, Worcestershire sauce, and Sriracha sauce.

Brush half of the glaze over the meatloaf. Reserve the remaining half for later.

Cover and cook on LOW for 6 hours or on HIGH for 3 to 4 hours. Meatloaf is done when temperature reaches 160˚F on an Instant Read Thermometer.

Lift out the meatloaf by holding onto the foil; transfer to a baking dish and top with the rest of the glaze.

Pop it under the broiler for 3 to 4 minutes, or until browned.

Remove from oven and let rest for 10 minutes.

Garnish with parsley and serve.

https://www.youtube.com/watch?v=FKxQZWfMMrw

Easy, juicy, and delicious Crockpot Meatloaf stuffed with melty cheese and prepared in the slow cooker! 

FULL RECIPE POST: https://diethood.com/mozzarella-stuffed-crockpot-meatloaf/

INGREDIENTS: 

FOR THE MEATLOAF
1.5 pounds 80% to 85% lean ground beef
1 cup panko breadcrumbs
1 small yellow onion, shredded (use the large holes on a cheese grater to shred the onion)
3 cloves garlic, minced
1 teaspoon Italian Seasoning
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon ground mustard
1 egg, lightly beaten
1/2 cup 2% milk
2 tablespoons Worcestershire Sauce
8 ounces part skim shredded mozzarella cheese

FOR THE GLAZE
1/3 cup barbecue sauce
2 tablespoons sugar free ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 teaspoon Sriracha sauce
chopped fresh parsley, for garnish

DIRECTIONS: 

Line a 6-quart slow cooker (or a bigger slow cooker) with a large sheet of aluminum foil. Grease with cooking spray and set aside.
In a large mixing bowl combine ground beef, breadcrumbs, onions, garlic, Italian Seasoning, salt, pepper, ground mustard, egg, milk, and Worcestershire sauce. Mix with your hands until combined, but DO NOT overmix.
Divide meat in half.
Press one half of the meat into the bottom of the slow cooker.
Spread shredded mozzarella down the center, leaving about 1/2 inch space around the sides.
Top with remaining meat and shape it into a loaf, and press around to seal the edges. Set aside.
In a small mixing bowl, whisk together the barbecue sauce, ketchup, honey, Worcestershire sauce, and Sriracha sauce.
Brush half of the glaze over the meatloaf. Reserve the remaining half for later.
Cover and cook on LOW for 6 hours or on HIGH for 3 to 4 hours. Meatloaf is done when temperature reaches 160˚F on an Instant Read Thermometer.
Lift out the meatloaf by holding onto the foil; transfer to a baking dish and top with the rest of the glaze.
Pop it under the broiler for 3 to 4 minutes, or until browned.
Remove from oven and let rest for 10 minutes.
Garnish with parsley and serve.

MOZZARELLA STUFFED CROCKPOT MEATLOAF

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