Egg Free, Dairy Free Tomato Soup Meatloaf

This Tomato Soup Meatloaf had a nice flavor and held together perfectly. It also reheated great the next day. I made 4 smaller meatloaves instead of 1 big meatloaf. Either way, just make sure that the meatloaf if cooked through. I lost track of time and burnt the outside, but my family still loved the flavor.

Tomato Soup Meatloaf

4 lbs ground beef
1 can condensed tomato soup
3 cups fresh bread cubes
1 tbsp. Italian seasoning
2 tsp pepper
1 tsp salt

Combine all of the ingredients thoroughly. Form the mixture into one large meatloaf or four smaller meatloaves. Place on a sprayed foil lined baking sheet. Bake at 350 for 1 hour or until cooked through.

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.

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.

Egg Free, Dairy Free Meatloaf

This is our favorite meatloaf recipe. This recipe also works well baked in muffin cups for a shorter amount of time. Also, I like to freeze individual portions to reheat later.

Meatloaf

3-4 lbs ground beef
1 cup bread crumbs (I use homemade)
1 cup mashed potato flakes (I use Betty Crocker Potato Buds)
2 cups soy milk
1 envelope dry onion soup mix, optional
3/4 cup ketchup, optional

Combine the bread crumbs and mashed potato flakes. Stir in the soy milk and allow the mixture to set a few minutes so that the soy milk can soften the other ingredients. Add the ground beef and mix until thoroughly combined. Shape into a loaf on a baking sheet. Bake at 350 for 1 1/2 hours or until cooked through.