Cheddar-Topped Barbecue Meat Loaf

• 3 large eggs, lightly beaten
• 3/4 cup old-fashioned oats
• 1 large sweet red or green pepper, chopped (about 1-1/2 cups)
• 1 small onion, finely chopped
• 1 envelope onion soup mix
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 pounds lean ground beef (90% lean)
• 1 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon barbecue seasoning
• 1 teaspoon ground mustard
• 1 cup shredded cheddar cheese

1. Cut three 18x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 3-qt. slow cooker. Coat strips with cooking spray.
2. In a large bowl, combine eggs, oats, chopped pepper, onion, soup mix, garlic, salt and pepper. Add beef; mix lightly but thoroughly. Shape into a 7-in. round loaf. Place loaf in center of strips in slow cooker. Cook, covered, on low until a thermometer reads at least 160u0b0, 3-4 hours.
3. In a small bowl, mix ketchup, brown sugar, barbecue seasoning and mustard; pour over meat loaf and sprinkle with cheese. Cook, covered, on low until cheese is melted, about 15 minutes longer. Let stand 5 minutes. Using foil strips as handles, remove meat loaf to a platter.

eggs, oldfashioned oats, sweet red, onion, onion soup, garlic, salt, pepper, lean ground beef, ketchup, brown sugar, barbecue seasoning, ground mustard, cheddar cheese

Taken from www.tasteofhome.com/recipes/cheddar-topped-barbecue-meat-loaf/ (may not work)