California Dip Meatloaf

     When I was growing up, for special occasions my Mom would whip up a batch of California Onion Dip.  The day before the party I'd watch her swirl the dry packet of soup mix into the creamy white sour cream, then spoon it back into the plastic container.  I knew in 24 hours it would be mounded into a crystal bowl and my siblings and I would be fighting over who got to scoop the first chip into the oniony dip.  It's amazing that something so simple and easy to make could be so good and bring back so many happy memories.  I still make it every Christmas Eve.  It's no wonder that I jumped at the chance to make this California Dip Meatloaf.  It baked up beautifully in my dutch oven, moist and juicy on the inside with a crispy crust on the outside.  In my 12 inch oven it baked with 12 coals in a ring around the bottom and 28-30 on the lid.  After I put it on the coals I didn't even go outside to check on it for one hour, when I opened the back door it smelled delicious and I knew I was onto something really good.  Super simple with some fun ingredients and the best part is taking out your aggressions by smashing the chips in a plastic bag.  From, 365 Ways To Cook Hamburger And Other Ground Meats, by Rick Rodgers. 

California Dip Meatloaf
2 pounds 85% lean ground beef
1 envelope Lipton Onion Soup Mix
1 1/2 cups crushed salt-free potato chips (about 6 oz.)
3/4 cup sour cream
1/4 cup water
2 large eggs, beaten

     Lightly oil or spray 12 inch dutch oven.
     In medium bowl, combine ground beef, onion soup mix, potato chips, sour cream, eggs and water.
     Mix until just combined then form into a tightly shaped loaf in prepared dutch oven.
     Add baby new potatoes and carrots to dutch oven if desired.
     Bake at 375 degrees for 55 minutes to an hour.
     Let stand 5 minutes before slicing.
     Makes 4-6 servings.

Shape beef mixture into a compact loaf in your dutch oven.

Bake at 375 degrees for 55 minutes to an hour

This chip n' dip meatloaf is mighty good