Tangy Meatloaf with Sour Cream Mushroom Sauce

Tangy Meatloaf with Sour Cream Mushroom Sauce



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 dill weed

3/4 ts Salt

Dash of pepper

1 lb Ground beef(or just 2 lbs. gr. beef instead of pork)

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, dill weed, salt and pepper; mix well. Blend in the ground beef and pork.



In slow cooker 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 Mushroom Sauce.



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.







jackie austin