Ingredients
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1-1/4 cups water1 large egg1/4 cup dry bread crumbs2 tablespoons grated Parmesan cheese1-1/2 teaspoons dried parsley flakes1/2 teaspoon garlic powder1/4 teaspoon onion powder1/8 teaspoon salt, optional1/8 teaspoon pepper1/2 pound lean ground beef (90% lean)Hot mashed potatoes, optional
Preparation
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.
