Meatloaf with Sour Cream Sauce

Meatloaf with Sour Cream Sauce

57
TRAVLEE 4

"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!"

Ingredients 1 h 20 m {{adjustedServings}} servings 407 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 916 mg
  • 37%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  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. Spoon over servings of meatloaf.
Tips & Tricks
Savory Buttermilk Meatloaf

Discover what a touch of buttermilk can do for your meatloaf.

Upside Down BBQ Meatloaf

See how to make a super-quick and easy meatloaf.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 57

  1. 70 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
SEY1
6/25/2004

This was the best meatloaf I have ever made, but I did make a few changes. First of all, I didn't use dip, I used a half cup sour cream and added a packet of beefy onion soup mix. Also, I made my own gravy because my family prefers beef gravy. It was very moist and flavorful and I will be making it again tomorrow.

CHIEFCOOKJULIE
3/18/2004

Is the mother of invention sprouted sometimes from desperation?? lol. I found myself w/out onion soup mix for this recipe...so going through my packets I found a seasoning packet from a box of stovetop stuffing (in which I had used the bread crumbs for another recipe). This was the only change to the meatloaf recipe. WE LOVED IT! What a nice variation from having to use ketchup or tomato sauce, etc. Will be a 'for sure' rotation in our dinner menus! Thanks for sharing this recipe w/us! :) The gravy was 'icing on the cake'..very creamy and yummy on mashed potatoes and the meatloaf!! Ok, I'll stop gushing now lol. (honestly the submitter and I are NOT related lol)

BOOKCHICKADEE
1/27/2004

Outstanding! Such a wonderful change of pace from the *sweeter* meatloaves I tend to make. This held together wonderfully and the flavor was out of this world. The taste reminded us of a mix between Salisbury Steak and Beef Stroganoff. I left out the celery and dill weed. I also cut down the bread crumbs to about 3/4 cup. This helped to keep it from drying out. My meatloaf was done in 45 minutes. So, I topped it with the sauce and baked it for another 10 minutes. I will make this again and again! Thanks, TRAVLEE! :o)