My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Tuesday, March 15, 2011

Egg Free, Dairy Free Muffin Meatloaves

This is one of my most used meatloaf recipes because the leftovers are easy to freeze and reheat.

Muffin Meatloaves

2 lbs ground beef
2 (6 oz each) boxes safe stuffing mix (I use Stovetop)
2 cups water
Ketchup as desired
1 envelope safe dry onion soup mix, optional

Thoroughly combine all of the ingredients. Press the mixture evently into lined muffin cups, filling about 3/4 full. Bake at 350 for 30 minutes or until heated through.
*  These meatloaves freeze great. Let the meatloaves cool completely. Remove the muffin lining then place the meatloaves into a Ziploc bag. Store in the freezer. Reheat in the microwave.

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