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Barbecue Meatloaf
(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.


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2 of 2 people found the following review helpful:
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NOt all that bad, August 15, 2004 - 07:15 PM
Reviewer: Cynde Godfrey from Stockbridge, Ga USA
I do not use the oven in the summer and I was craving meatloaf. This isn't a bad recipe. I did cook on high in a slow cooker for 6 hrs. Lots of grease, that makes it fall apart, but once you drain it it isn't that bad. Next time I will use bread crumbs. I did top with bbq/ketchup mix.

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