Wednesday, March 5, 2008


This is from the LIONHOUSE CLASSICS cookbook. I don't think I'll make a traditional meat loaf again .... this was so much easier and really good! I served it with dill mashed potatoes (boil potatoes, mix in kitchenaid with a few dallops of sour cream, dried dill weed and S & P to taste, and add buttermilk while mixing until desired consistency. no gravy needed!) , veggies & layered jello. Yum.
2 lbs. lean ground beef
2 eggs, well beaten
1 cup dry bread crumbs
1/2 cup milk
2 tsp salt
1/2 tsp pepper
2 cups herb stuffing mix
2 cans cream of chicken soup
1/2 soup can water

Mix beef, eggs, bread crumbs, milk, salt and pepper until well blended. Divide into 16 portions, flatten into thin patties. Make stuffing mix following package directions. Scoop about 1/4 cup stuffing on each of 8 patties. Place a second patty on top, then press around edges to seal well. Place stuffed patties in shallow baking pan. Brown in 400 degree oven for about 25 minutes. Mix soup with water and pour over patties. Turn oven down to 350 degrees and continue baking for 30 minutes longer. to serve, spoon sauce remaining in baking pan over patties. Makes 8 servings.