Shelly's Recipe

BARBECUE MEATLOAF

Category: Ground

2 to 2 1/2 lbs ground chuck
1 can tomato soup, divided
1 egg, slightly beaten
1 cup crushed Ritz crackers
2 tbsp honey
1 tbsp plus 2 tsp
Worcestershire sauce, divided
2 tbsp dried minced onions
1/2 tsp salt
1/4 tsp pepper
1/2 cup water
2 tsp prepared mustard
2 tbsp brown sugar

Combine ground chuck with half of the tomato soup, egg, crackers, honey, 2 tsp Worcestershire sauce, onions, salt, and pepper. Mix well and form into a ball. Place a crinkled length of aluminum foil in the slow cooker/Crock Pot so the ends extend an inch or so out of the pot. Place the meatloaf in the pot (the foil will make it easier to lift the meatloaf out and keep it out of the drippings).

Combine remaining soup, 1 tbsp 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. Serves 4 to 6.