Tangy Meatloaf With Sour Cream Mushroom Sauce - cooking recipe

Ingredients

8 ounces onions, sour cream dip
2 1/4 cups fresh bread, crumbs
1/2 cup finely chopped celery
1/4 cup chopped onion
2 tablespoons chopped pimiento
1 teaspoon dried dill weed
3/4 teaspoon salt
1 dash pepper
1 lb ground beef
1 lb ground pork
2 eggs, beaten
1 (11 ounce) can cream of mushroom soup

Preparation

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.
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.
Cover; cook on low heat 8-9 hours. Lift out the meatloaf, using the foil handles; drain off excess fat. Serve with Sour Cream Mushroom Sauce:
In saucepan, combine remaining 1/2 cup of onion sour cream dip and cream of mushroom soup.
Heat through, stirring occasionally.