A comforting and flavorful meatloaf stuffed with cheesy mashed potatoes, cooked to perfection in a slow cooker.
Line the slow cooker with a liner for easy cleanup.
Using a liner prevents sticking and makes cleanup a breeze.
Peel and boil the potatoes until tender, then mash them with the shredded cheese until smooth.
Adding the cheese while the potatoes are hot helps it melt evenly.
Season the ground beef with salt and pepper, then divide it into two portions.
Mix the seasoning evenly into the beef for consistent flavor.
Shape one portion of the beef into a loaf with a well in the center. Fill the well with the mashed potatoes.
Pack the mashed potatoes firmly to prevent them from spilling out.
Cover the mashed potatoes with the second portion of beef, sealing the edges well.
Ensure the edges are sealed to keep the filling intact during cooking.
Place the meatloaf in the slow cooker and cook on low for 6-8 hours.
Cooking on low ensures the meatloaf stays juicy and tender.
Pour the gravy over the meatloaf during the last 30 minutes of cooking.
Warming the gravy before adding it enhances the flavor.
Let the meatloaf rest for 10 minutes before slicing and serving.
Resting allows the juices to redistribute, making the meatloaf easier to slice.
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