My family loves the bold barbecue flavor of this tender meat loaf. I love that it’s such an easy recipe to prepare in the slow cooker.
—DAVID SNODGRASS COLUMBIA, MO
PREP: 20 MIN. • COOK: 3 1/4 HOURS • MAKES: 8 SERVINGS
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 3-4 hours or until a thermometer reads at least 160°.
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 15 minutes longer or until cheese is melted. Let stand 5 minutes. Using foil strips as handles, remove meat loaf to a platter.
PER SERVING 356 cal., 17g fat (7g sat. fat), 154mg chol., 1358mg sod., 22g carb. (13g sugars, 2g fiber), 29g pro.