Slow-cooked Meat Loaf

From Taste of Home



Ingredients:
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/4 cups water
1 egg
1/4 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1-1/2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt, optional
1/8 teaspoon pepper
1/2 pound lean ground beef

Directions:
In a small bowl, combine soup and water until blended. Pour half into a 1-1/2-qt. slow cooker. Cover and refrigerate remaining soup mixture.

In a bowl, combine the egg, bread crumbs, Parmesan cheese, parsley, garlic powder, onion powder, salt if desired and pepper. Crumble beef over mixture and mix well. Shape into a loaf; place in slow cooker. Cover and cook on low for 5 hours or until a meat thermometer reads 160°.

For gravy, place reserved soup mixture in a small saucepan; cook over low heat until heated through. Serve with meat loaf and mashed potatoes if desired.

Comments:
So I modified this a little. I used tomato soup rather than cream of celery. It just made more sense to me that way. And you can't tell me those honking pieces of meatloaf came from 1/2 pound of ground beef. There's no way. Anywho, while mine are less "loaf-like" it still tasted good. And Adam liked it after he got over his "you don't make meatloaf in a slow cooker" thing.