California Dip Meatloaf

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

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. Bake until an instant-read thermometer inserted in the center of the loaf reads 160 degrees F, about 1 1/4 hours.

Let stand 5 minutes.

Drain off excess liquid and slice.