Barbecue Meatloaf

• 2 pounds ground chuck to 2 1/2 lbs
• 1 can tomato soup divided
• 1 egg slightly beaten
• 1 cup crushed ritz crackers
• 2 tablespoons honey
• 1 tablespoon worcestershire sauce plus
• 2 teaspoons worcestershire sauce divided
• 2 tablespoons minced onions dried
• 1 teaspoon freshly ground black pepper
• 1 cup water
• 2 teaspoons prepared mustard
• 2 tablespoons brown sugar

1. 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 aluminum 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 to lift the meatloaf out and keep it out of the drippings).
2. 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.

ground chuck, tomato soup, egg, crackers, honey, worcestershire sauce, worcestershire sauce, onions, freshly ground black pepper, water, mustard, brown sugar

Taken from www.yummly.com/recipe/Barbecue-Meatloaf-1647508 (may not work)