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.
Note: I used 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.
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|Serving Size: 1 Serving (252g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 104 (28%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 145.8mg||45 %|
|Sodium 3353.4mg||116 %|
|Potassium 747.6mg||20 %|
|Total Carbohydrate 18.2g||5 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 17.5g|
|Protein 45.8g||65 %|
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Calories per serving: 368
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