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Meatloaf with Sour Cream Mushroom Sauce

8 ounces sour cream & onion dip -- divided
2 1/4 cups soft 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 pound ground beef
1 pound ground pork
2 eggs -- beaten
1 can cream of mushroom soup

In large bowl combine the eggs, 1/2 cup of the onion sour cream dip, the bread crumbs, celery, onion, pimiento, 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 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.

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