FoFa says:
"I have not tried this as of yet, mostly because my family is not a meatloaf type, I am the only one. But i will give it a shot, I'[ll just be eating meatloaf for 5 days is all.
Note: Use a 93/7 lean ground beef. Avoid using fattier cuts of ground beef as meatloaf may crumble from the accumulated fat. Instead of the glaze, you may also serve the meatloaf with a brown gravy."
For the Meatloaf:
1/4 cup of water
2 pounds of lean ground beef
1/2 cup of minced onion
2 cloves of garlic, minced
1/4 cup of minced green bell pepper
1 sleeve of saltine crackers, crushed fine
1/2 teaspoon of kosher salt
1/4 teaspoon black pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
1 large egg, beaten
1/4 cup milk, only if needed
1 tablespoon of Worcestershire sauce, optional
1/2 tablespoon of Kitchen Bouquet, optional
For the Glaze:
1/2 cup of ketchup
1 teaspoon Creole mustard
2 tablespoons of light brown sugar
Place the 1/4 cup of water in the bottom of a 6 quart slow cooker. Add the ground beef to a large bowl and top with the minced vegetables, crushed saltines, seasonings and egg. Gently mix, adding milk only as needed to moisten. Form into a loaf and place into slow cooker.
Combine the Worcestershire and Kitchen Bouquet if using and brush over the top of the meatloaf. Cover and cook on low 5 to 6 hours, or until internal temperature reaches 160 degrees F in several places. Combine the glaze ingredients until well mixed; spread across the top of the meatloaf the last 15 minutes of cooking time. Use a wide spatula to carefully transfer meatloaf to a platter. Let rest for 5 minutes before serving.