Category: Beef

8 oz Sour cream & onion dip, divided

2 1/4 cup Soft bread crumbs

1/2 cup Finely chopped celery

1/4 cup Chopped onion

2 tbsp Chopped pimiento

1 tsp Dried dillweed

3/4 tsp Salt

1 dash Pepper

1 lb Ground beef

1 lb Ground pork

2 Eggs, beaten

1 can Cream of mushroom soup

In large bowl combine the eggs, 1/2 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 1/2 cup of onion sour cream dip and one 10-3/4 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@gj.net> on Jan 04, 1998