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

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