Meatloaf with Sour Cream Mushroom Sauce

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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