Title: Tangy Meatloaf with Sour Cream Mushroom Sauce
Categories: Crockpot Hamburger Dip Soup
Yield: 8 Servings
| JEAN ALLEN |
| 8 | oz | Container onion sour cream |
| | | Dip |
| 2 1/4 | c | Soft bread crumbs |
| 1/2 | c | Finely chopped celery |
| 1/4 | c | Chopped onion |
| 2 | tb | Chopped pimento |
| 1 | ts | Dried dillweed |
| 3/4 | ts | Salt |
| | | Dash of pepper |
| 1 | lb | Ground beef |
| 1 | lb | Ground pork |
| | | Sour cream mushroom sauce* |
| 2 | | Beaten eggs |
In large bowl combine the eggs, 1/2 c of the onion sour cream dip, the
bread crumbs, celery, onion,pimento,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 " foil
" handles; drain off excess fat. Serve with Sour Cream Muroom Sauce.
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Sour Cream Mushroom Sauce; In saucepan combine remaining 1/2 C of onion
sour cream dip and one 10-3/4 oz can of condensed cream of mushroom soup.
Heat through, stir occasionally.