Using a long piece of aluminum foil, line the slow cooker pot. This should create a sling, with pieces hanging on either side so you can easily lift it out of the pot. Sometimes I use two layers to make it sturdier. Spray well with cooking spray. Set aside.
In a large mixing bowl, combine the milk, breadcrumbs, eggs, onion, garlic, Worcestershire sauce, seasoned salt and black pepper. Stir to make a paste.
Breaking into small pieces, add the ground meatloaf mix and toss to blend together. This is easiest using your hands. Do not overwork the mixture. Shape into a oval (like the shape of your slow cooker) and transfer to the slow cooker pot.
In a separate small mixing bowl, whisk together the glaze ingredients including ketchup, brown sugar, Dijon and balsamic vinegar. Spoon over the meatloaf.
Cover and cook on low for 6 hours.
Carefully remove the meatloaf using your sling. Remove and allow to rest for 10 minutes before slicing and serving.
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Notes
*Optional- Preheat the oven broiler. Place on the middle rack under the broiler until the glaze starts to brown and bubble. This depends greatly on your oven and should take 2-3 minutes, so watch carefully!