Swedish Meatloaf

This recipe, in response to a request, is from a 1916 Campbell's Cookbook. It is one of our favorites - I usually double the sour cream and add a can of button mushrooms to the sauce, but i posted the recipe as it is printed in the cookbook. Enjoy!

• Ready In: 1 hr 20 mins
• Yields: 1 loaf

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).