Barbecue Meatloaf

Barbecue Meatloaf


(5 votes) 4 5

This tasty version features Worcestershire, brown sugar, and so much more.

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Time needed

7 min preparation + 7 min cooking

Serving Size / Yield

7 servings


  • 2 to 2 1/2 lbs. ground chuck
  • 1 can tomato soup, divided
  • 1 egg, slightly beaten
  • 1 C. crushed 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

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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 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). 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 to 10 hours. Serves 4 to 6.

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