California Dip Meatloaf

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  • 1 (1 ounce) envelope dry onion soup mix
  • 3/4 cup sour cream (not reduced-fat)
  • 2 large eggs, beaten
  • 1/4 cup water
  • 1 1/2 cups crushed salt-free potato chips (about 6 1/2 ounces)
  • 2 pounds ground round or meatloaf mix


  1. In a medium bowl, mix the soup, sour cream, eggs, and water until combined. Stir in the potato chips. Add the ground round and mix well. Transfer to an 8 1/2 X 4 1/2-inch loaf pan.
  2. Bake until an instant-read thermometer inserted in the center of the loaf reads 160 degrees F, about 1 1/4 hours.
  3. Let stand 5 minutes.
  4. Drain off excess liquid and slice.

Yield: 4 to 6 servings

Source: 365 Ways to Cook Hamburger and Other Ground Meats

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