Slow-Cooked Mexican Meat Loaf

• 6 tablespoons ketchup, divided
• 2 tablespoons Worcestershire sauce
• 12 saltines, crushed
• 1 medium onion, finely chopped
• 6 garlic cloves, minced
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 2 pounds lean ground beef (90% lean)

1. Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray.
2. In a large bowl, combine 2 tablespoons ketchup, Worcestershire sauce, saltines, onion, garlic, paprika, salt, pepper and cayenne. Crumble beef over mixture and mix well.
3. Shape into a round loaf. Place in the center of the strips. Cover and cook on low until no pink remains and a thermometer reads 160u0b0, 4-5 hours.
4. Using foil strips as handles, remove the meat loaf to a platter.
5. Spread remaining ketchup over top.

ketchup, worcestershire sauce, saltines, onion, garlic, paprika, salt, pepper, cayenne pepper, lean ground beef

Taken from www.tasteofhome.com/recipes/slow-cooked-mexican-meat-loaf/ (may not work)