Slow-Cooked Meat Loaf for 2

By pjones-2

Ingredients

• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1-1/4 cups water
• 1 large 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 country sausage (90% lean)
• Hot mashed potatoes, optional

Preparation

Step 1

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 small bowl, combine the egg, bread crumbs, 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 5-6 hours or until meat is no longer pink and a thermometer reads 160°.
For gravy, place reserved soup mixture in a small saucepan; cook over low heat until heated through. Serve the meat loaf and gravy with mashed potatoes if desired.