Prep Time
Cook Time
Serves
5-7
Ingredients
1 1/2 pounds ground venison 1 pound ground pork 1 cup crushed Ritz crackers 1/4 cup grated Parmesan cheese 2 tablespoons Worcestershire sauce
divided 2 tablespoons chopped fresh parsley 2 teaspoons chopped fresh thyme 3 green onions
finely chopped 2 large eggs Kosher salt and freshly ground pepper 1/2 cup BBQ sauce 1/4 cup brown sugar
Cooking Instructions
Combine the meat, crushed crackers, grated Parmesan, 1 tablespoon of the Worcestershire sauce, the parsley, thyme, scallions, eggs, 1 teaspoon salt, and a few grinds of pepper in a large bowl; mix with your hands until just combined. Form into a 5-by-9-inch loaf.
Place the loaf in your slow cooker. Cook for 3 to 4 hours on high or 8 hours at the low setting, or until the center registers 165 on a digital thermometer.
When the meatloaf is done, skim off any excess fat from the juices in the slow cooker. Reserve the remaining cooking liquid (or pour it into a bowl if using a liner). Combine the BBQ sauce, the remaining tablespoon of Worcestershire sauce, and the brown sugar in a small bowl, then whisk in 1/4 cup of the juices from the slow cooker. Brush the top of the meatloaf with the sauce mixture. Cover the slow cooker and let the meatloaf rest 10 to 15 minutes before removing and slicing.
