Mozzarella Stuffed Crockpot Meatloaf

INGREDIENTS:
FOR THE MEATLOAF:

• 1.5 pounds 80% to 85% lean ground beef
• 1/2 cup 2% milk
• 2 tablespoons Worcestershire Sauce
• 1 cup panko breadcrumbs
• 1 small yellow onion, shredded (use the large holes on a cheese grater to shred the onion)
• 3 cloves garlic, minced
• 1/2 teaspoon ground mustard
• 1 egg, lightly beaten
• 1 teaspoon Italian Seasoning
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 8 ounces part skim shredded mozzarella cheese

FOR THE GLAZE:

• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 1/3 cup barbecue sauce
• 2 tablespoons sugar free ketchup
• 1 teaspoon Sriracha sauce
• chopped fresh parsley, for garnish

INSTRUCTIONS:

1. Line a 6-quart slow cooker (or a bigger slow cooker) with a large sheet of aluminum foil. Grease with cooking spray and set aside.
2. In a large mixing bowl combine ground beef, breadcrumbs, onions, garlic, Italian Seasoning, salt, pepper, ground mustard, egg, milk, and Worcestershire sauce. Mix with your hands until combined, but DO NOT overmix.
3. Divide meat in half.
4. Press one half of the meat into the bottom of the slow cooker.
5. Spread shredded mozzarella down the center, leaving about 1/2 inch space around the sides.
6. Top with remaining meat and shape it into a loaf, and press around to seal the edges. Set aside.
7. In a small mixing bowl, whisk together the barbecue sauce, ketchup, honey, Worcestershire sauce, and Sriracha sauce.
8. Brush half of the glaze over the meatloaf. Reserve the remaining half for later.
9. .........................
10. ..........................

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