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.