A completely different twist on Meatloaf. Almost a Swedish Meatball flavor. Served with mashed potatoes and corn. Wonderful comfort food.
4 - 6
2 pounds ground beef
1 (8 ounce) package sour cream and onion dip, divided
1¾ cups bread crumbs
½ cup finely chopped celery
¼ cup chopped onion
1 teaspoon dried dill weed
¾ teaspoon salt
1 pinch pepper
2 eggs, beaten
1 (10.75 ounce) can cream of mushroom soup
1 Tablespoon fresh Chives, chopped
No nutrition information available
1. Preheat the oven to 350 degrees F (175 degrees C)
2. In a large bowl, combine ground beef, ½ 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.
3. Bake for 1 hour in the preheated oven, or until the internal temperature of the loaf is 160 degrees F (72 degrees C).
4. 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. Add some milk or half and half to thin out to desired consistency. Add Chives. Spoon over servings of meatloaf.