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 tbsp chopped pimiento 1 tsp dried dillweed 3/4 tsp salt 1 dash pepper 1 pound ground beef 1 pound ground pork 2 eggs beaten 1 can cream of mushroom soup Directions:1. 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. 2. 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. 3. Place the meat mixture a top the foil strips, pressing lightly to form a round loaf, that doesn't touch the sides of the pot. Cover and 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. 4. 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. |