SWEDISH MEATLOAF

1-1/2 lbs. ground beef
1 egg, lightly beaten
1/2 c. finely crushed Pepperidge Farm herb stuffing
1/4 tsp. ground nutmeg
1 can cream of mushroom soup
1/2 cup  sour cream

Preheat oven to 350 degrees.

In a large bowl, thoroughly mix beef, egg, stuffing crumbs, nutmeg and 1/3 cup soup. Shape firmly into loaf.

Place in a loaf pan or on a lightly-greased broiler pan. Bake, uncovered, for 1 hour. Blend remaining soup and sour cream. Baste meatloaf with a coating of the sauce, and cook for an additional 5 minutes. Heat remaining sauce in a medium saucepan (or in microwave). Let meatloaf stand about 5 minutes before slicing, then serve immediately with the sauce. Sprinkle with additional nutmeg, if desired.