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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Not a fan of ketchup on top of meatloaf, I prefer this recipe. Don't leave out the nutmeg. It provides a perfect seasoning for the meat. DH's favorite meatloaf. . . leftovers also make great cold sandwiches. Ingredients:
1 1/2 lbs ground beef |
1 egg, lightly beaten |
1/2 cup pepperidge farm herb stuffing, finely crushed. (bag is dark blue) |
1/4 teaspoon ground nutmeg |
1 (10 1/2 ounce) can cream of mushroom soup (campbell's healthy request, divided) |
1/2 cup sour cream |
nutmeg (optional garnish) |
cucumber, slices (optional garnish) |
Directions:
1. Thoroughly mix beef, egg, stuffing, 1/4 teaspoon nutmeg, and 1/3 cup of soup. (Use more stuffing if the mixture seems too wet.).
2. Shape firmly into a loaf.
3. Place in shallow pan which has been sprayed with nonstick cooking spray.
4. Bake at 350 degrees for 1 hour.
5. Blend remaining soup and sour cream; heat and serve over meatloaf.
6. If desired, sprinkle with nutmeg and garnish with cucumber slices. (I usually skip this step).
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