Tangy Meatloaf With Sour Cream Mushroom Sauce

• onions↗8 ounces

  sour cream dip

• fresh bread↗2 1⁄4 cups

  crumbs

• finely chopped celery1⁄2 cup
• chopped onion1⁄4 cup
• chopped pimiento2 tablespoons
• dried dill weed↗1 teaspoon
• salt↗3⁄4 teaspoon
• pepper↗1 dash
• ground beef↗1 lb
• ground pork↗1 lb
• eggs↗2

  beaten

• cream of mushroom soup1 can

Step-by-step instructions

1. 1

   In large bowl combine the eggs, 1/2 cup 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.

2. 2

   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.

3. 3

   In saucepan, combine remaining 1/2 cup of onion sour cream dip and cream of mushroom soup.

4. 4

   Heat through, stirring occasionally.