1. Line the bottom of the slow cooker with a long strip of aluminum foil, letting the ends hang over the edges to form a sling, and lightly coat the foil and sides of the crock with cooking spray.

2. In a large bowl whisk together the eggs, milk, Worcestershire sauce, 0.25 cup ketchup, salt, pepper, and Italian seasoning until combined.

3. Stir in the minced onion, garlic, breadcrumbs, and grated Parmesan until everything is evenly moistened.

4. Add the ground beef to the bowl and gently mix with your hands or a fork just until the meat is incorporated and the mixture looks uniform.

5. Transfer the meat mixture to the prepared slow cooker and shape it into an even loaf about 2 to 3 inches high, leaving a little space around the edges.

6. Cover and cook on LOW for 5 to 6 hours or on HIGH for about 3 hours, until the center of the meatloaf reaches an internal temperature of 160°F.

7. About 30 minutes before the meatloaf is done, whisk together 0.5 cup ketchup, brown sugar, and Dijon mustard in a small bowl to make the glaze.

8. Spoon the glaze over the top of the meatloaf, spreading it into an even layer, then cover and continue cooking until the glaze is shiny and slightly thickened.

9. Use the foil sling to carefully lift the cooked meatloaf out of the slow cooker and transfer it to a cutting board.

10. Let the meatloaf rest for 10 to 15 minutes, then slice and serve with your favorite sides and extra glaze if desired.