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.

Wednesday, February 5, 2014

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.

No comments:

Post a Comment