Crockpot BBQ Meatloaf
Barbecue Meatloaf
2 to 2 1/2 pounds ground chuck
1 can tomato soup, divided
1 egg, slightly beaten
1 cup crushed Ritz crackers
2 tablespoons honey
1 tablespoon plus 2 teaspoons Worcestershire sauce,
divided
2 tablespoons dried minced onions
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
2 teaspoons prepared mustard
2 tablespoons brown sugar
Combine ground chuck with half of the tomato soup, egg,
crackers, honey, 2 teaspoons Worcestershire sauce, onions, salt,
and pepper. Mix well and form into a ball. Place a crinkled
length of aluminum foil in the crockpot so the ends extend an inch
or so out of the pot. Place the meatloaf in the pot (the foil will
make it easier ro lift the meatloaf out and keep it out of the
drippings).
Combine remaining soup, 1 tablespoon Worcestershire sauce,
the water, mustard, and brown sugar. Whisk together and pour
over the meat loaf. Cover and cook on low for 8 to 10 hours.
Stefanie from TSR
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