Meatloaf with Sour Cream Mushroom Sauce - serves 1

8 ounces sour cream and onion dip, divided
2 1/4 cups soft bread crumbs
1/2 cup finely chopped celery
1/4 cup chopped onion
2 tbsp chopped pimiento
1 tsp dried dillweed
3/4 tsp salt
1 dash pepper
1 pound ground beef
1 pound ground pork
2 eggs beaten
1 can cream of mushroom soup

In large bowl combine the eggs, 1/2 cup of the onion sour cream dip, the bread crumbs, celery, onion, pimiento, dillweed, salt and pepper; mix well.
Blend in the ground beef and pork. In crockpot crisscross two 15" x 2" strips of foil. (Use heavy duty or double thickness of regular), across the bottom and up the sides.
Place the meat mixture a top 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 8-9 hours. Lift out the meatloaf, using the excess foil as "handles", drain off excess fat. Serve with Sour Cream Mushroom Sauce.
Sour Cream Mushroom Sauce:
In saucepan combine remaining 1/2 cup of onion sour cream dip and one 10-3/4 oz can of condensed cream of mushroom soup. Heat through, stir occasionally.