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 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 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.
Serves 4 to 6
Originally Submitted
1/19/2011
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