Ingredients
3 large eggs, lightly beaten3/4 cup old-fashioned oats1 large green or sweet red pepper, chopped (about 1-1/2 cups)1 small onion, finely chopped1 envelope onion soup mix3 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon pepper2 pounds lean ground beef (90% lean)1 cup ketchup2 tablespoons brown sugar1 tablespoon barbecue seasoning1 teaspoon ground mustard1 cup shredded cheddar cheese
Preparation
Cut three 18x3-in. strips of heavy-duty foil; crisscross temperature them 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.
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 for 3-4 hours or until a thermometer reads at least 160°.
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.
