Slow-Cooked Meatloaf

• 10 34 ounces condensed cream of celery soup, undiluted
• 1 14 cups water
• 1 egg
• 14 cup dry breadcrumbs
• 2 tablespoons grated parmesan cheese
• 1 12 teaspoons dried parsley flakes
• 12 teaspoon garlic powder
• 14 teaspoon onion powder
• 18 teaspoon salt (optional)
• 18 teaspoon pepper
• 12 lb lean ground beef
• hot mashed potatoes (optional)

1. In a small bowl, combine soup and water until blended.
2. Pour half into a 1 1/2-quart slow cooker.
3. Cover and refrigerate remaining soup mixture.
4. In a bowl, combine the egg, bread crumbs, Parmesan cheese, parsley, garlic powder, onion powder, salt if desired and pepper.
5. Crumble beef over mixture and mix well.
6. Shape into a loaf; place in slow cooker.
7. Cover and cook on low for 5 hours or until a meat thermometer reads 160.
8. For gravy, place reserved soup mixture in a small saucepan; cook over low heat until heated through.
9. Serve with meat loaf and mashed potatoes if desired.

condensed cream, water, egg, breadcrumbs, parmesan cheese, parsley flakes, garlic, onion powder, salt, pepper, lean ground beef, potatoes

Taken from www.food.com/recipe/slow-cooked-meatloaf-408773 (may not work)