Slow-Cooked Meatloaf

Name: Slow-Cooked Meatloaf
Ingredients: 10 34 ounces condensed cream of celery soup, undiluted; 1 14 cups water; 1 egg; 14 cup dry breadcrumbs; 2 tablespoons grated parmesan cheese; 1 12 teaspoons dried parsley flakes; 12 teaspoon garlic powder; 14 teaspoon onion powder; 18 teaspoon salt (optional); 18 teaspoon pepper; 12 lb lean ground beef; hot mashed potatoes (optional)

12 ingredients

9 steps

Ingredients

10 34 ounces condensed cream of celery soup, undiluted
1 14 cups water
1 egg
14 cup dry breadcrumbs
2 tablespoons grated parmesan cheese
1 12 teaspoons dried parsley flakes
12 teaspoon garlic powder
14 teaspoon onion powder
18 teaspoon salt (optional)
18 teaspoon pepper
12 lb lean ground beef
hot mashed potatoes (optional)

Directions

1

In a small bowl, combine soup and water until blended.
2

Pour half into a 1 1/2-quart slow cooker.
3

Cover and refrigerate remaining soup mixture.
4

In a bowl, combine the egg, bread crumbs, Parmesan cheese, parsley, garlic powder, onion powder, salt if desired and pepper.
5

Crumble beef over mixture and mix well.
6

Shape into a loaf; place in slow cooker.
7

Cover and cook on low for 5 hours or until a meat thermometer reads 160.
8

For gravy, place reserved soup mixture in a small saucepan; cook over low heat until heated through.
9

Serve with meat loaf and mashed potatoes if desired.