Title: Saucy Mini-Loaves
Categories: Ground Vegetable Beef
Yield: 4 Servings
| 1 | lb | Lean Ground Beef |
| 10 3/4 | oz | Cream Of Mushroom Soup; 1 cn |
| 1 | | Egg; Lg |
| 3/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/3 | c | Tomato; Chopped |
| 3 | tb | Milk |
| 1/2 | c | Cracker Crumbs |
| 1/4 | c | Milk |
| 1/4 | c | Onion; Chopped, 1 Sm |
| 1/8 | ts | Nutmeg |
| 1/2 | c | Cucumber; Chopped, Unpared |
| 1/2 | c | Dairy Sour Cream |
Heat the oven to 350 degrees F. Mix the meat, cracker crumbs, 1.2 cup of
the soup 1/4 cup of the milk, the egg, onion, and seasonings together.
Press the mixture into 12 ungreased muffin cups. Bake for about 30 to 35
minutes. In the meantime, in a small saucepan, heat the remaining soup the
cucumber and 3 tb of milk to boiling, stirring frequently. Reduce the heat
and stir in the tomato and sour cream. Heat just to boiling, stirring
constantly then remove from the heat and spoon over the unmolded
mini-loaves. NOTE: If you use regular hamburger put the muffin tin on a
cookie/jelly-roll pan to catch any of the juices that run over.