Mozzarella Stuffed Italian Meatloaf Recipe

To be honest, I really do not like meatloaf, but my family loves meatloaf. My mom always used to make it for dinner. I find it difficult to make during the week, since it takes at least hour to bake. Who has time for that?  There is just doesn’t seem to be enough time to get dinner together before practice starts or someone has to be somewhere. Did you know you can make meatloaf in the slow cooker? Me neither until recently.

Mozzarella Stuffed Italian Meatloaf Recipe

Ok. I may have been living under a rock, since I have never heard of cooking meatloaf in a slow cooker. Have you ever made homemade meatloaf in a slow cooker before? This is so easy and is a new item added in our meal plan rotation going forward. Let me show you how easy it is.

Ingredients For Mozzarella Stuffed Italian Meatloaf Recipe

1. RAGÚ® Homestyle Sauce
2. RAGÚ® Homestyle Pasta Sauce
3. RAGÚ® Pasta Sauce
4. Family Traditions with RAGÚ®

2 lbs ground meat (I use 1 lb ground and 1 lb Italian sausage)
1 cup bread crumbs
1/2 medium size onion chopped
2 eggs
1/2 cup RAGÚ® Homestyle Sauce + more for the top
8 oz mozzarella

Directions How to Make Mozzarella Stuffed Italian Meatloaf Recipe

This recipe is a great use for leftover sauce. Simply measure all the ingredients, except mozzarella cheese, and dump them into a large mixing bowl.

Money Saving Tip: When you are finished with a loaf of bread, take the ends and toast them. Then using a food processor make bread crumbs. Store in the freezer to keep them fresh.

Next, There is just no way around it, you must get your hands dirty.  Put your hands right in there and start kneading and squishing. Keep kneading all the ingredients together until they are combined well. I like to let little ones help in the process, since they love to get dirty. Just make sure they don’t try to eat it. Use your best judgement.

Once all the ingredients are thoroughly mixed, remove half the mixture out onto a clean surface and form into a loaf. In the middle of the loaf, create a small well to place the cheese. I use an 8 oz mozzarella ball cut in half. Then I slowly roll it to stretch it out to fit the well.

After the cheese is inside the well, cover the top with the remainder of the meat.

When you are done making a loaf, gently lift the meatloaf into the slow cooker. I used a long spatula to help me get it all in there. Once in the slow cooker, cover the top with more RAGÚ® Homestyle Sauce.

Then cook the meatloaf on on low for 5-6 hours or high for 3-4 in a covered slow cooker.

After it is cooked, slice the remainder of the mozzarella and place on top for about five minutes before serving. Feel free to add more sauce if you like.

How to Make Italian Meatloaf

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Mozzarella Stuffed Italian Meatloaf Recipe

You will never have meatloaf the same way again. This mozzarella stuffed Italian meatloaf recipe in a slow cooker will revolutionize the way you look at meatloaf forever.

Course Slow Cooker

Prep Time 15 minutes

Cook Time 6 hours

Total Time 6 hours 15 minutes

Servings 8

Author Amy Greene

Ingredients

• 2 lbs ground meat I use 1 lb ground and 1 lb Italian sausage
• 1 cup bread crumbs
• 1/2 medium size onion chopped
• 2 eggs
• 1/2 cup RAGÚ® Homestyle Sauce + more for the top
• 8 oz mozzarella

Instructions

1. This recipe is so easy to prepare. Simply measure all the ingredients, except mozzarella cheese, and dump them into a large mixing bowl. That should get you started.
2. Money Saving Tip: When you are finished with a loaf of bread, take the ends and toast them. Then using a food processor make bread crumbs. Store in the freezer to keep them fresh.
3. Next, There is just no way around it, you must get your hands dirty. Put your hands right in there and start kneading and squishing. Keep kneading all the ingredients together until they are combined well. I like to let little ones help in the process, since they love to get dirty. Just make sure they don't try to eat it. Use your best judgement.
4. Once all the ingredients are thoroughly mixed, remove half the mixture out onto a clean surface and form into a loaf. In the middle of the loaf, create a small well to place the cheese. I use an eight oz mozzarella ball cut in half. Then I slowly roll it to stretch it out to fit the well.
5. After the cheese is inside the well, cover the top with the remainder of the meat.
6. When you are done making a loaf, gently lift the meatloaf into the slow cooker. I used a long spatula to help me get it all in there. Once in the slow cooker, cover the top with more Ragu Homestyle Sauce.
7. Then cook the meatloaf on on low for 5-6 hours or high for 3-4 in a covered slow cooker.
8. After it is cooked, slice the remainder of the mozzarella and place on top for about five minutes before serving. Feel free to add more sauce if you like.

Even though I did not like meatloaf growing up, it still reminds me of my mom whenever I eat it. I do like the burnt ends of meatloaf, a little. My family is now excited to have this mozzarella stuffed Italian meatloaf recipe in our meal plan rotation, and I am happy to be able to make meatloaf again and not fuss over it. We will make this a new family tradition. Now my kids will remember me making meatloaf just like my mom.

What other do you use leftover sauce?