2 to 2 1/2 pounds ground beef1 can tomato soup, divided1 egg, slightly beaten1 cup crushed Ritz crackers2 tablespoons honey1 tablespoon plus 2 teaspoons Worcestershire sauce, divided2 tablespoons drived minced onions1/2 teaspoon salt1/4 teaspoon pepper1/2 cup water2 teaspoons prepared mustard2 tablespoons brown sugar
Combine ground beef, 1/2 of the tomato soup, egg, crackers, honey, two teaspoons of the 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 on top of the foil, in the crockpot.
Combine remaining soup, one tablespoon Worcestershire sauce, water, mustard and brown sugar. Whisk together and pour over the meatloaf. Cover and cook on low for 8 to 10 hours.
(We've made this twice now. Both times it fell apart, but the flavor was just wonderful. Next time we try it, I'm going to add more egg and see if that helps hold it together a bit better)
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