BBQ Meatloaf... kinda.

At least that's what the recipe called it, though I didn't think it tastes enough like BBQ. The ladies at work all enjoyed it, though I though it came out a little dry. It is a crockpot recipe and though I should have cooked it on low overnight, I instead, cooked it on high from the moment I got to the office until lunch time. Cooking on high halves the amount of time you need to cook foods in the crock pot when it calls for say 8-10 hours on low, you really only need 3-4 on high. (ok so not perfect halves) Anywho.....

BBQ Meatloaf (Via crockpot)

Ingredients:
-2-2.5 lbs ground chuck
-1 can tomato soup (divided)
-1 egg, slightly beaten
-1 c. cruched Ritz crackers
-2 tbs honey
-1 tbs plus 2 tsp Worcestershire sauce, divided
-2 tbs dried minced onions
-1/2 tsp salt
-1/4 tsp pepper
-1/2 c water
-2 tsp prepared mustard
-2 tbs brown sugar

Prep: 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 so that the ends extend an inch outside 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 tbs worcestershire sauce, the water, mustard, and brown sugar. Whisk together and pour over the meat loaf. Cover and cook on low for 8-10 hours. Serves 4-6.