Meat Loaf for 2

Contributed By: Bob G


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 lean ground beef (90% lean)
Hot mashed potatoes, optional


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 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.

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