Slow Cooker Italian Meatloaf

0 Preheat the olive oil in a large saucepan over medium-high heat.
1 In a large bowl, combine the the turkey, egg, panko, parmesan and seasonings.
2 Using your hands, mix the the ingredients together until combined, then form into two rounds.
3 Gently transfer the loafs to your saucepan, browning every side until thoroughly browned and crispy.
4 Once the outside of each loaf has been browned, transfer them to the slow cooker.
5 Top them with Fresh Cream of Tomato Soup.
6 Cook on slow for 8 hours.
7 Once cooked through, remove from slow cooker and slice into medallions. Top each piece with the tomato soup gravy from the slow cooker.
8 Enjoy warm with a side of mashed potatoes (or rice) and green beans!