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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.

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