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Meatloaf with Sour Cream Sauce

By: TRAVLEE

"If your family dislikes tomato based meatloaf like mine does then this is the meatloaf for you! Sour cream and onion dip keeps the meat moist and it is served with a delicious sour cream and mushroom sauce. My family usually adds a bit of Cajun seasoning blend since we Louisianians like our food spicy. This recipe just might change your family's mind about meatloaf!"

Rate/Review | Read Reviews (50)

What to Drink?
	Merlot

Prep Time:
20 Min

Cook Time:
1 Hr

Ready In:
1 Hr 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

2 pounds ground beef
1 (8 ounce) package sour cream and onion dip, divided
1 3/4 cups bread crumbs
1/2 cup finely chopped celery
1/4 cup chopped onion
1 teaspoon dried dill weed
3/4 teaspoon salt
1 pinch pepper
2 eggs, beaten
1 (10.75 ounce) can cream of mushroom soup

Directions

Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, combine ground beef, 1/2 cup of the onion dip, bread crumbs, celery, onion, dill, salt, pepper and eggs. Use your hands to mix until well blended. Press into a 9x5 inch loaf pan, or form a loaf and place it in a 9x13 inch baking dish.
Bake for 1 hour in the preheated oven, or until the internal temperature of the loaf is 160 degrees F (72 degrees C).
While the meatloaf is baking, prepare the sauce. In a saucepan over medium heat, combine the remaining onion dip and cream of mushroom soup. Cook, stirring until heated through. Spoon over servings of meatloaf.