Barbecue Meatloaf
Source of Recipe
www
(Makes 4-6 servings)
2 pounds 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 onion
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, the egg, cracker
crumbs, honey, 2 teaspoons of the Worcestershire, minced onion,
salt and pepper. Mix well and form into a ball. Place a crinkled
length of aluminum foil in the Crock-Pot so the ends extend an
inch or so out of the pot. Place the meatloaf in the pot on top of
the foil (the foil will make it easier to lift out the meatloaf).
Combine remaining soup and Worcestershire, the water, mustard and
brown sugar. Whisk together and pour over the meatloaf. Cover and
cook on low for 8-10 hours.
|
|
member logon
