Ingredients
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2/3 cup bread crumbs
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Cooking spray
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1 red bell pepper, seeded and cut into wedges
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1 medium onion, peeled and cut into wedges
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1 large egg
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1 (1 oz) packet ranch seasoning
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1/2 cup barbecue sauce, divided
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1 cup grated sharp Cheddar, divided
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1/4 tsp salt
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1/4 tsp black pepper
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1 1/2 lbs 90% lean ground beef
Steps
1
In a large bowl, stir together the bread crumbs and ½ cup water. Let stand 10 min., until pasty. Line a 5- to 6-qt slow cooker bowl with foil, covering bottom and all the way up sides. Coat foil with the cooking spray. In a food processor, pulse the red pepper and onion until finely minced.
2
To bowl with crumbs, add bell pepper and onion mixture, leaving any excess liquid behind. Add the egg, ranch seasoning, ¼ cup barbecue sauce, ½ cup Cheddar, salt, and pepper. Stir together thoroughly. Add the beef and mix until well combined.
3
Transfer mixture to lined slow cooker bowl and form into loaf. Brush top with remaining ¼ cup barbecue sauce. Cover and cook on low 6 hours.
4
Preheat broiler. Uncover slow cooker. Using foil, lift meatloaf out of slow cooker bowl and transfer to a sheet pan. Spoon or drain off any excess liquid on foil around meatloaf. Top with remaining ½ cup Cheddar and broil until cheese melts. Let stand 5 min. before slicing.
