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In a large bowl, combine the ground beef, chopped onion, stuffing mix, milk, steak seasoning, pepper, 1 tablespoon of mustard, and the eggs. Mix until just combined.
Line the slow cooker with heavy-duty aluminum foil, creating a sling to help lift the meatloaf out later.
Shape the meat mixture into a loaf and place it into the foil-lined slow cooker.
In a separate bowl, mix the ketchup, barbecue sauce, brown sugar, and the remaining tablespoon of mustard to create the glaze.
Pour half of the glaze over the top of the meatloaf.
Cover and cook on low for 6 hours or on high for 3–4 hours.
When done, remove the meatloaf using the foil sling and place it on a baking sheet.
Brush with the remaining glaze and broil in the oven for a few minutes until the top is slightly caramelized.
Garnish with fresh parsley if desired and serve warm.
Serving and storage tips
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