SOUR CREAM AND CHIVE MEAT LOAF WITH GRAVY
3/4 lb. lean ground beef
3/4 lb. ground pork
1 (8 oz.) carton dairy sour cream, divided
1/4 C. evaporated milk
1/2 C. fine dry bread crumbs
1/2 C. finely chopped onion
4 T. snipped fresh chives, divided
1 T. Worcestershire sauce
1 T. Dijon mustard
1/2 tsp. salt
1/4 tsp. pepper
1 envelope brown gravy mix
Mix all ingredients together except the gravy mix, but using only 2 tablespoons of snipped chives and half of the sour cream.
Either mold into a loaf shape and place in baking dish or pack into a large loaf pan. Bake at 350ÂºF for about 1 hour 20 minutes. Juices will run clear when done.
In small saucepan, mix gravy mix as directed on envelope, but only using half of the water it calls for and adding the remaining sour cream and chives. Let it simmer until thick, but do not boil. Remove from heat and cover. Allow it to “set” for a few minutes for the flavors to blend.