Meatloaf with sour cream mushroom sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Sour cream & onion dip; divided |
| 2¼ | cup | Soft bread crumbs |
| ½ | cup | Finely chopped celery |
| ¼ | cup | Chopped onion |
| 2 | tablespoons | Chopped pimiento |
| 1 | teaspoon | Dried dillweed |
| ¾ | teaspoon | Salt |
| 1 | dash | Pepper |
| 1 | pounds | Ground beef |
| 1 | pounds | Ground pork |
| 2 | Eggs; beaten | |
| 1 | can | Cream of mushroom soup |
Directions
In large bowl combine the eggs, ½ cup of the onion sour cream dip, the bread crumbs, celery, onion, pimiento, dillweed, salt and pepper; mix well.
Blend in the ground beef and pork. In crockpot crisscross two 15" x 2" strips of foil. ( Use heavy duty or double thickness of regular ), across the bottom and up the sides. Place the meat mixture atop the foil strips, pressing lightly to form a round loaf, that doesn't touch the sides of the pot. Cover;cook on low heat 8-9 hours. Lift out the meatloaf, using the excess foil as "handles"; drain off excess fat. Serve with Sour Cream Mushroom Sauce.
Sour Cream Mushroom Sauce: In saucepan combine remaining ½ cup of onion sour cream dip and one 10-¾ oz can of condensed cream of mushroom soup.
Heat through, stir occasionally.
Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland <kirkland@...> on Jan 04, 1998