| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Beef, Crockpot, Pork & ham |
1 |
Servings |
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 |
T |
Chopped pimiento |
| 1 |
t |
Dried dillweed |
| 3/4 |
t |
Salt |
| 1 |
ds |
Pepper |
| 1 |
lb |
Ground beef |
| 1 |
lb |
Ground pork |
| 2 |
|
Eggs, beaten |
| 1 |
|
Cream of mushroom soup |
INSTRUCTIONS
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. Posted to recipelu-digest Volume 01 Number
446 by James and Susan Kirkland <kirkland@gj.net> on Jan 04, 1998
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