Barbecue Meatloaf
2 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 onions
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, egg, crackers, honey, 2
teaspoons Worcestershire sauce, onions, salt, and pepper. Mix well and form
into a ball. Place a crinkled length of aluminium 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 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.