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Slow-Cooked Meat Loaf for 2 Recipe

Slow-Cooked Meat Loaf for 2 Recipe

“My husband and I both work late, so it’s great to come home to this classic dish with mashed potatoes and a veggie side,” explains Ginger Cortese of Hollsopple, Pennsylvania. “It reminds me of supper at Mom’s.”
TOTAL TIME: Prep: 15 min. Cook: 5 hours YIELD:2 servings

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 lean ground beef (90% lean)
  • 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.

Nutritional Facts

1 serving (prepared with reduced-fat soup and egg substitute; calculated without optional ingredients) equals 354 calories, 15 g fat (6 g saturated fat), 79 mg cholesterol, 1,367 mg sodium, 22 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1-1/2 fat.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.