| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Crockpot, Beef, 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 |
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 |
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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