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1 (8 ounce) container sour cream and onion dip, divided
2 1/2 cups soft bread crumbs( place bread in food
processor and process to crumbs)
1/2 cup finely chopped celery
1/4 cup chopped onions
2 tablespoons chopped pimientos
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 a crockpot, crisscross two foil strips, to form strips of foil (use heavy duty or double the thickness of regular foil) across bottom and up the sides or crockpot. (Make sure that the foil extends slightly on the sides, as this will be the handles to remove the meatloaf from the pot.)
in a large bowl, combine eggs, 1/2 cup of onion sour cream dip, bread crumbs the ground beef and pork . Place the meat mixture on top of the foil strips, pressing lightly to form a round loaf, that doesn't touch the sides of the pot. Cover and cook on low heat 8 to 9 hours.
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Lift out the meatloaf, using the excess foil as handles and drain off excess fat. Serve with sour cream mushroom sauce.
In a saucepan, combine remaining onion sour cream dip and cream of mushroom soup mixing well. Heat through, stirring occasionally.
