Slow-Cooked Meat Loaf for 2 |
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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 2 |
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âMy husband and I both work late, so itâs great to come home to this classic dish with mashed potatoes and a veggie side,â explains Ginger Cortese of Hollsopple, Pennsylvania. âIt reminds me of supper at Momâs.â 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 ground beef |
hot mashed potatoes, optional |
Directions:
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.
2. 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.
3. 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 meat thermometer reads 160°.
4. 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. Yield: 2 servings.
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