2. In a large bowl, combine meat, onion, bread pieces, mustard, and 1/2 cup tomato sauce. Mix well to combine and form into a large ball. Place in prepared crockpot.
3. Stir Splenda and parsley flakes into remaining 1/2 cup tomato sauce and spoon mixture evenly over meat loaf. Cover and cook on LOW 6 to 8 hours. Divide into 8 servings. When serving, evenly spoon sauce over top.
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