Cut three 20x3-inch strips of heavy-duty aluminum foil. Crisscross them so they resemble spokes of a wheel. Place the center of the "wheel" in the bottom of a 3-quart slow cooker, then bend the strips so they reach up the sides. Coat well with cooking spray.

In a large bowl, combine the eggs, oats, ketchup and soup mix. Mix until the egg is well beaten and the ingredients are evenly distributed.

Crumble the ground beef over the egg mixture. Using clean hands or a spatula, mix lightly but thoroughly so the mixture holds together well. Shape into an oval or rectangular loaf shape with the seam side down. It doesn't have to be perfect. Editor's Tip: Don't knead the meat mixture; overmixing can cause the beef to toughen. Mix it gently to ensure a moist and tender meat loaf.

Place the loaf on the center of the foil strips. Cover the slow cooker, and cook on low for five to six hours, until a thermometer inserted into the thickest part of the meat loaf reads 160°. Using the foil strips as handles, remove the meat loaf from the slow cooker, and transfer it to a platter. Editor's Tip: Allow the meat loaf to rest for 10 minutes before slicing. This gives the loaf time to set, achieving the best texture and preserving the juices.