1 cup herb-seasoned stuffing mix
1 pound lean ground beef
1/3 cup evaporated milk
1 (10-ounce) can condensed cream of mushroom soup
2 teaspoons Worcestershire sauce
1 tablespoon ketchup
Mix ground beef with evaporated milk. divide into 4 patties. On waxed paper, flatten each patty to form a circle. Spoon 1/4 cup stuffing mix in center of each patty. Draw edges over stuffing and seal. Place in a 1-1/2 quart baking dish.
Combine soup, Worcestershire sauce and ketchup and pour over patties.
Bake, uncovered, at 350*F (175*C) for 50 minutes or until done.
Makes 4 servings.