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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 6 |
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This recipe, in response to a request, is from a 1916 Campbell's Cookbook. Enjoy. Ingredients:
1 can cream of mushroom soup |
2 lbs lean ground beef |
1/2 cup fine dry breadcrumb |
1 egg, slightly beaten |
1/3 cup finely chopped onion |
1 teaspoon salt (i omit this) |
1/2 teaspoon nutmeg |
1/3 cup sour cream |
Directions:
1. in a large bowl, combine and mix thouroughly 1/2 cup of the soup (reserve rest), beef, breadcrumbs, egg, onion, salt and nutmeg.
2. shape mixture firmly into an 8x4 inch loaf and place in a shallow baking pan.
3. (i use a meatloaf pan) bake at 375 F for 1 hr and 15 min in small saucepan, combine remaining soup and sour cream.
4. heat until warmed through.
5. serve over meatloaf (as gravy).
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