Stuffed Meatloaf Recipe
- 1 large egg
- 1/4 cup finely chopped onion
- 1/4 cup seasoned breadcrumbs
- 1 tablespoon ketchup
- 1/2 teaspoon Worcestershire sauce
- Salt
- Freshly ground pepper
- 1/2 pound ground beef
- 4 small balls fresh mozzarella
- 1 (8-ounce) can tomato sauce
- Coat the inside of a 3 1/2-quart slow cooker with cooking spray and prepare the aluminum foil sling.
- Beat the egg in a medium bowl. Stir in the onion, breadcrumbs, ketchup, Worcestershire sauce, and salt and pepper to taste in a small bowl. Add ground beef and combine well. Form into two 5 x 3-inch ovals. Transfer one oval to the center of the prepared slow cooker. Place the 4 mozzarella balls evenly down the center of the meat. Move the second oval on top of the mozzarella and press around the edges to seal. Pour tomato sauce over meatloaf.
- Cover and cook on High for 3 hours. The meatloaf is cooked when an instant-read thermometer inserted into the middle of the loaf registers 165 degrees.
- Remove cover, turn off slow cooker, and allow meatloaf to rest 10 minutes. Gather the four strips of the sling toward the center and lift to remove the loaf to a serving platter. Slide meatloaf off the foil with a spatula or knife. Serve warm.
