Cheese Stuffed Crockpot Meatloaf
  1. Line a baking sheet or jelly roll pan with parchment paper and set aside. Line a large crockpot with aluminum foil leaving about 2 inches hanging over the edge.
  2. In a large bowl mix together all the ingredients except the cheese. Don’t overwork the mixture.
  3. Place the meat mixture onto the lined baking sheet and gently flattened it out. Spread the cheese in the center of the meat leaving about a 2 inch border.
  4. Grasp the parchment paper with one hand on one of the shorter sides of the pan and start to gently pull upwards. Use your other hand to tuck the end of the meat in on itself creating a roll. Continue to carefully roll the meat mixture in on itself while pulling the parchment paper upwards and away.
  5. Gently press the seam and sides to seal the roll, shaping it into a loaf.
  6. Place the meatloaf seam side down in the crockpot. Brush top with ketchup.
  7. Cook until the internal temperature is 165°F, approximately 6-8 hours on low or 2-3 hours on high.
  8. To remove the meatloaf grasp the aluminum foil and carefully lift it out of the crockpot. Let the meatloaf rest for 10 minutes before cutting.