Saucy Mini-Loaves


1 pound (450 g) ground beef
1/3 cup (80 ml) cracker crumbs
1 can (10-3/4 oz / 301 g) condensed cream of mushroom soup
1/4 cup (60 ml) milk
1 egg
1 small onion, chopped (about 1/4 cup / 60 ml)
3/4 teaspoon (3.75 ml) salt
1/8 teaspoon (.63 ml) nutmeg
1/8 teaspoon (.63 ml) pepper
1/2 cup (120 ml) chopped unpared cucumber
3 T (45 ml) milk
1/3 cup (80 ml) chopped tomato
1/2 cup (120 ml) sour cream

Heat oven to 350 F (180 C).  Mix meat, cracker crumbs, 1/2 cup
(120 ml) of the soup, 1/4 cup (60 ml) milk, the egg, onion and
seasonings.  Press mixture in 12 ungreased muffin cups.  Bake 30
to 35 minutes, or until no pink remains.

In small saucepan, heat remaining soup, the cucumber and 3 T (45
ml) milk to boiling, stirring frequently.  Reduce heat; stir in tomato
and sour cream and heat just to boiling, stirring constantly.  Serve
sauce over mini-loaves.

Makes 4 to 6 servings.

NOTE: If ground beef has a lot of fat, place muffin pan in a jelly roll
pan to catch any juices that may cook over.