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Tangy Meatloaf with Sour Cream Mushroom Sauce

8 oz Container onion sour cream dip
2 1/4 c Soft bread crumbs
1/2 c Finely chopped celery
1/4 c Chopped onion
2 tb Chopped pimento
1 ts Dried dill weed
3/4 ts Salt
Dash of pepper
1 lb Ground beef
1 lb Ground pork
Sour cream mushroom sauce*
2 Beaten eggs


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

Sour Cream Mushroom Sauce:

In saucepan combine remaining 1/2 C of onion sour cream dip and one 10-3/4 oz can of condensed cream of mushroom soup. Heat through, stir occasionally.


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