Stuffed Meatloaf

Ingredients

• 8 ounce tomato sauce canned
• 1 large eggs 
• 4 small balls mozzarella fresh
• 0.5 pound ground beef 
• 1 tablespoon catsup 
• 0.3 cup onion finely chopped
• 2 servings pepper freshly ground
• 2 servings salt 
• 0.3 cup seasoned bread crumbs 
• 0.5 teaspoon worcestershire sauce 

Equipment

• bowl
• knife
• kitchen thermometer
• aluminum foil
• spatula
• slow cooker

Directions

1. Coat the inside of a 3 1/2-quart slow cooker with cookingspray and prepare the aluminum foil sling.
2. Beat the egg in a medium bowl. Stir in the onion,breadcrumbs, ketchup, Worcestershire sauce, and saltand pepper to taste in a small bowl.
3. Add ground beef andcombine well. Form into two 5 x 3-inch ovals.
4. Transfer oneoval to the center of the prepared slow cooker.
5. Place the 4mozzarella balls evenly down the center of the meat. Movethe second oval on top of the mozzarella and press aroundthe edges to seal.
6. Pour tomato sauce over meatloaf.
7. Cover and cook on High for 3 hours. The meatloaf iscooked when an instant-read thermometer inserted into themiddle of the loaf registers 165 degrees.
8. Remove cover, turn off slow cooker, and allow meatloaf torest 10 minutes. Gather the four strips of the sling toward thecenter and lift to remove the loaf to a serving platter. Slidemeatloaf off the foil with a spatula or knife.
9. Serve warm.
10. Reprinted with permission from Slow Cooking for Two by Cynthia Graubart, © 2013 Gibbs Smith