Egg Free Dairy Free Muffin Salisbury Steaks

I love my recipe for Muffin Meatloaves so I decided to see if the same idea would work with salisbury steaks. They turned out perfectly moist and full of flavor. The leftovers freeze great and easily reheat in the microwave. If your family likes onions, these would be good with a packet of onion soup mix stirred in.

Muffin Salisbury Steaks


3 lbs ground beef
1 cup instant mashed potato flakes (I used Betty Crocker Potato Buds)
1 cup safe dry bread crumbs (I use homemade)
1 can beef gravy (I use Campbells)

Thoroughly combine all of the ingredients. Fill lined muffin cups almost full. Bake at 350 for 30 minutes or until cooked through.
*  If you would like to freeze leftovers, place the muffin pans in the freezer until the salisbury steaks are firm. Remove them from the pans and place them in Ziploc bags. Store in the freezer until ready to use. To reheat, microwave the amount you desire.