Line slow cooker (6 quart or larger) with aluminum foil, then grease or lightly spray with cooking spray.
Combine meatloaf ingredients and mix until just combined.
Shape into an oval log and place into the prepared crockpot. Top with half of the glaze, cover and cook for 6 hours on low.
Lift meatloaf out of the crockpot, place it on a baking sheet and cover with remaining glaze. Broil for 3-5 minutes or until the glaze is sticky and bubbling.
Notes
Do not over mix the meatloaf ingredients.
Line Crockpot with aluminum foil and spray with cooking oil for easy clean up.
Be sure meatloaf is cooked to an internal temperature of 160˚F for safe consumption.
Refrigerate leftover meatloaf up to four days and freeze up to 6 months. Wrap sliced individually for an excellent grab and go lunch idea.