I found this recipe in a
collection that belonged to my Mother-in-Law. She left a notation
that said she thought it was pretty good and my family always enjoys this.
2 lbs. ground beef
1 1/2 cups Pepperidge Farm Stuffing (herb)
1 can cream of mushroom soup
4 tbsp. sour cream
1/4 tsp. nutmeg
Crush dry stuffing mix lightly
with a rolling pin. Mix meat, stuffing, 1/2 can of soup, and
nutmeg together. Shape meatloaf and cook for 1 1/2 hour at 350. Mix
remaining cream of
mushroom soup with the sour cream and heat stirring occasionally. Pour over the
meatloaf right before serving.
