Swedish Meatloaf

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.

• Ready In: 1 hr 20 mins
• Serves: 4-6

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 1/2ounce) 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).