Swedish Meatloaf

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“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:
1hr 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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).

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