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Meatloaf with Sour Cream Sauce

Meatloaf with Sour Cream Sauce

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
TRAVLEE

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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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

Directions

  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.
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Reviews

SEY1
72

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
54

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
41

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)

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