I used a large metal mixing bowl (I’ve covered it with press and seal) . Mix all of the ingredients except your large onions and bacon.
Cut the top and bottom off of the onions and separate 2 layers from the rest of the onion. This is the portion that you will place the meatloaf in. I had enough for 11-12 onions so you will pull 2 layers off and repeat at least one more time. If your onion is large enough you may be able to do it 3 times. Save the rest of the onion for later.
I pulled out a cookie sheet to amass the mini meatloaves. I covered it with press and seal so clean up would be easy. I lined up a ball of meatloaf by each onion peel.
Pull enough bacon for a strip for each mini meatloaf on a separate plate out of your package. When that is all ready take a few of the onion chunks that are left and place at the bottom of the crock to help with spacing. I placed the leftover onions pieces in a ziploc bag and used them in my other cooking throughout the week.
Pick up your meatloaf ball, wrap with one slice of bacon, and then cover with the onion and carefully set it in your crock. Repeat with each mini meatloaf.
When you are done cook it on low for 6-8 hours or on high for about 4-5. You will want to use a meat thermometer to make sure the temp reaches 160. You’ll want to use a good set of tongs to pull them out when you are done.