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Crockpot Veggie Meatloaf with Cheese
Emily

Crockpot Veggie Meatloaf with Cheese

A hearty and flavorful vegetarian meatloaf cooked in the slow cooker. Packed with veggies, protein, and topped with melted cheddar cheese — it’s comforting, easy, and perfect for a family dinner.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 slices
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground vegetable protein (e.g., tofu, tempeh)
  • 1 cup breadcrumbs
  • 1/4 cup ketchup
  • 1/4 cup milk
  • 1 egg
  • 1/2 onion, finely chopped
  • 1 carrot, grated
  • 1 celery stalk, chopped
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded cheddar cheese

Equipment

  • Large mixing bowl
  • Mixing spoon
  • loaf pan or slow cooker liner
  • slow cooker
  • knife

Method
 

  1. In a large bowl, combine ground vegetable protein, breadcrumbs, ketchup, milk, egg, onion, carrot, celery, thyme, salt, and pepper. Mix well.
  2. Transfer the mixture to a loaf pan or slow cooker liner. Shape into a loaf.
  3. Top with shredded cheddar cheese.
  4. Cover and cook in a slow cooker on low heat for 6-8 hours, or on high heat for 3-4 hours.
  5. Let the meatloaf rest for 10 minutes before slicing and serving.

Notes

You can swap the cheddar with mozzarella or pepper jack for a twist. For a vegan version, replace the egg with a flax egg and use dairy-free cheese. Serve with mashed potatoes or a green salad for a complete meal.