Meatloaf with BBQ Glaze
2 Pounds ground chuck - (to 2 1/2 lbs)
1 Can tomato soup, divided
1 egg, slightly beaten
1 Cup crushed Ritz crackers
2 Tablespoons honey
1 Tablespoon Worcestershire sauce, plus
2 Teaspoons Worcestershire sauce, divided
2 Tablespoons dried minced onions
1/2 Teaspoon freshly-ground black 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 to 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.
This recipe yields 4 to 6 servings.