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Meat Loaf With Sour Cream Mushroom Sauce




Source of Recipe


Southern U.S. Cuisine (crockpot collection)


List of Ingredients




8 ounces sour cream and onion dip -- divided
2 1/4 cups soft bread crumbs
1/2 cup finely chopped celery
1/4 cup chopped onion
2 tablespoons chopped pimiento
1 teaspoon dried dill weed
3/4 teaspoon salt
1 dash freshly ground black pepper
1 pound ground beef
1 pound ground pork
2 eggs -- beaten
1 can cream of mushroom soup -- (10 3/4 oz)



Recipe



In large bowl combine the eggs, 1/2 cup of the onion sour cream dip, the bread crumbs, celery, onion, pimiento, dill weed, salt and pepper; mix well.

Blend in the ground beef and pork.

In crockpot crisscross two 15- by 2-inch 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 to 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 the can of condensed cream of mushroom soup. Heat through; stir occasionally.

Serves 10