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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 2 |
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This classic dish is so great to come home to. Serve it with mashed potatoes and a veggie side. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
10 3/4 ounces condensed cream of celery soup, undiluted |
1 1/4 cups water |
1 egg |
1/4 cup dry breadcrumbs |
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 lb lean 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-quart slow cooker. Cover and refrigerate remaining soup mixture.
2. 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.
3. 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.
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