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Meatloaf with Sour Cream Mushroom Sauce, Slow Cooker


This meatloaf is made with ground beef and pork, along with chopped vegetables and sour cream dip. It's a flavorful meatloaf with tasty sauce.


  • 2 eggs, beaten
  • 8 ounces sour cream and onion dip, divided
  • 2 1/4 cups soft bread crumbs
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 2 tablespoons chopped pimiento
  • 1 teaspoon dried dillweed
  • 3/4 teaspoon salt
  • dash of pepper
  • 1 pound ground beef
  • 1 pound ground pork
  • 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, dillweed, salt and pepper; mix well. Blend in the ground beef and pork. In slow cooker crisscross two 15" x 2" strips of foil across the bottom and up the sides, leaving ends out to serve as handles. Place the meat mixture on the foil strips, pressing lightly to form a round loaf that doesn't touch the sides of the pot. Cover and cook on LOW for 8 to 9 hours. Lift out the meatloaf, using the foil handles; drain off excess fat. Serve with Sour Cream Mushroom Sauce (below).

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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