Pour ketchup glaze over raw ground beef mixture, thrown in with 4 ingredients,

Lightly coat the inside of a 6-quart slow cooker with nonstick cooking spray or a thin film of oil to help prevent sticking and make cleanup easier.

In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, kosher salt, and 1/2 cup of the ketchup. Use clean hands or a sturdy spoon to gently mix until everything is evenly combined, taking care not to overwork the meat so the finished loaf stays tender.

Transfer the raw ground beef mixture into the prepared slow cooker and shape it into an even, oval loaf in the center of the crock, leaving a bit of space around the edges so the heat can circulate.

In a small bowl, stir together the remaining 1/2 cup ketchup and the brown sugar until the mixture is smooth and the sugar is mostly dissolved; this is your sweet-tangy glaze.

Pour the ketchup and brown sugar glaze evenly over the top of the raw meatloaf mixture in the slow cooker, letting it run over the sides a bit so it coats the surface well, just as you would for a classic oven-baked meatloaf.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for about 3 to 3 1/2 hours, until the meatloaf is cooked through and the center reaches at least 160°F on an instant-read thermometer.

Once cooked, tilt the slow cooker slightly with a spoon or spatula holding the loaf in place and carefully spoon off any excess grease from around the edges, if needed. Let the meatloaf rest, covered, for 10 to 15 minutes in the warm slow cooker so it firms up for neater slices.

Use two wide spatulas or a spatula and a large spoon to lift the meatloaf out of the slow cooker onto a serving platter. Spoon some of the glaze from the top and sides back over the loaf, then slice and serve warm.

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