In a large bowl, combine the ground beef, ground pork, onion, cracker crumbs, garlic, Italian seasoning, salt, pepper. Add in the eggs and mix well with your hands until fully combined.
Set a trivet into the bottom of a 6 quart slow cooker. Take a large piece of tinfoil and poke a few holes in it with a kitchen skewer (this allows the fat and liquids to drain away from the meatloaf).
Shape the mixture into a loaf roughly 5 x 9 inches on the foil. Lift the foil by edges and place on the trivet, then place the lid on the slow cooker.
Cook on low for 6 hours or on high for 4 hours. In the last half hour of cooking, brush the top and sides with about ⅓ cup barbecue sauce.
Use two serving forks to lift the meatloaf out of the slow cooker and onto a serving platter. Slice and serve with remaining barbecue sauce.
The fat content is not entirely accurate as a great deal of the fat cooks off and ends up in the bottom of the slow cooker. I weighed the juices and fats and I estimate that at least 5g of fat per serving are lost during the cooking process. Storage Information: Store the leftovers in the fridge for up to 5 days. You can also freeze the finished, cooked meatloaf. Wrap it up tightly to avoid freezer burn and freeze for up to two months.