Meatloaf with Sun Dried Tomatoes
INGREDIENTS:
8 oz Sour cream & onion dip;
-divided
2 1/4 c Soft bread crumbs
1/2 c Finely chopped celery
1/4 c Chopped onion
2 tb Chopped pimiento
1 ts Dried dillweed
3/4 ts Salt
1 ds Pepper
1 lb Ground beef
1 lb Ground pork
2 Eggs; beaten
1 cn Cream of mushroom soup
8 oz Sour cream & onion dip;
-divided
2 1/4 c Soft bread crumbs
1/2 c Finely chopped celery
1/4 c Chopped onion
2 tb Chopped pimiento
1 ts Dried dillweed
3/4 ts Salt
1 ds Pepper
1 lb Ground beef
1 lb Ground pork
2 Eggs; beaten
1 cn 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.
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.