My Amish neighbor showed me this dish. Guests have gone bonkers over it!

Preheat your oven to 350°F (175°C).
In a large bowl, combine the ground beef, breadcrumbs, milk, chopped onion, egg, salt, pepper, and Worcestershire sauce. Mix until well blended.
Shape the mixture into 4–6 patties, depending on your preferred size.
Heat olive oil in a large skillet over medium-high heat. Brown the patties on both sides, about 3–4 minutes per side.
Transfer the browned patties to a baking dish.
In a separate bowl, whisk together the cream of mushroom soup and beef broth until smooth. Pour the sauce over the patties.
Cover the dish with foil and bake for 30–35 minutes, or until the patties are cooked through and the sauce is bubbling.
Serve hot with your favorite sides.

For a bit of spice, add a pinch of cayenne pepper or a dash of hot sauce to the beef mixture.
If you’re not a fan of mushroom soup, substitute with cream of chicken or cream of celery soup.
For a gluten-free version, use gluten-free breadcrumbs and a certified gluten-free soup.
To sneak in extra nutrition, finely grate a carrot or zucchini into the beef mixture — it adds moisture and flavor without changing the texture.