Cheddar Cheese Meatloaf
Submitted by msshina
Slow cooker cheddar meatloaf with ground beef, cheese crackers, chili sauce, and shredded cheddar cooked low and slow for 5 hours. Hands-off comfort food that stays moist and packed with cheesy flavor.
YIELD
6 servingsPREP
15 minCOOK
5 hrsREADY
5 hrsMeatloaf in a slow cooker sounds odd until you taste the results. Five hours of gentle heat keeps every slice moist and tender in a way that oven-baked meatloaf rarely manages.
This one is loaded with cheddar. Shredded cheese and crushed cheese crackers go right into the meat mixture with chili sauce, onion, green pepper, and eggs. The cheese melts through the loaf as it cooks, creating pockets of gooey richness in every bite.
The cheesecloth trick is clever: you form the loaf, set it on cloth, and lower it onto a rack inside the cooker. When it’s done, you just lift the whole thing out clean.
Set it up in the morning, come home to a house that smells like Sunday dinner, and cut it into wedges.
Kitchen Tips
- Don’t skip the rack inside the slow cooker. Without it, the bottom of the meatloaf sits in its own drippings and gets waterlogged.
- Use lean ground beef to keep excess grease from pooling. In a slow cooker, there’s nowhere for the fat to drain.
- Let it rest 10 minutes after lifting out before slicing. It’ll hold together much better.
Ingredients
Directions
In a large bowl, combine cracker crumbs, onion, green pepper, chili sauce, milk, eggs, salt, pepper, ground beef and cheese.
Form into a 6 or 7 inch round loaf.
Place loaf on a 24×9 inch piece of cheesecloth.
Place rack in a slow cooker. Gently lift loaf into cooker and place on rack.
Loosely fold cheesecloth over top of meat.
Cover and cook on low about 5 hours or until done.
Holding ends of cheesecloth, lift cooked loaf from cooker.
Remove cheesecloth, cut meat into 6 or 7 wedges.
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