In a large mixing bowl, combine the meat, bread crumbs, eggs, onion soup mix, and BBQ sauce. Mix well.
Grease a large piece of aluminum foil with nonstick cooking spray. Place the meat mixture in the center of the foil sheet and form it into a 9x5-inch loaf.
Grabbing each end of the foil, use the foil as a sling to move the meatloaf into the slow cooker.
Cover the crock and cook on LOW for 2 to 3 hours, or until an internal temperature of 160 (for red meat) or 165 (for poultry) is reached.
Holding the ends of the foil, lift the meatloaf out of the slow cooker and transfer it to a cutting baord. Slice and serve.
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional values are approximate and based on 1/8 the recipe.To freeze: Wrap the uncooked meatloaf in the foil and place in a ziptop freezer bag. Store in the freezer until the day before serving. Remove the bag from the freezer and allow to thaw on a tray in the fridge. Once thawed, proceed with the cooking instructions.