Egg, Soy, & Milk Free Meatloaf

One child with allergies in a home with no other food allergies can make cooking tough.  I have learned to modify many of our favorite recipes to make them acceptable to eat by all.

Meatloaf has always been a hit in our home.  The problem is that the meatloaf recipe I used to use called for eggs and cheese.  Of course our 2 year old is allergic to eggs and for a while had problems with cheese.  My solution was to modify my old recipe into something he could eat.  Below is the updated recipe we use that has been given 2 thumbs up by the entire family!

This recipe can also be used to make meatballs.  I just prefer the easy, quicker method of meatloaf.

  • 1.5 lb – 93% lean hamburger
  • 1/2 cup – instant white rice
  • 1/2 small – onion, chopped
  • salt and pepper
  • 1 can – tomato soup
  • 12oz – water
  • 1-2 Tablespoons – Worcestershire  sauce (be sure the brand is soy free)
  1. In a medium bowl whisk together the tomato soup, water, and Worcestershire  sauce.  Set aside.
  2. In a large bowl combine hamburger, rice, onion, half of the liquid bowl, and add a small amount of salt and pepper.
  3. Spread hamburger mixture into a 13X9 pan leaving 1 inch between the meat and all sides of the pan.  Now I prefer metal pans because the texture of the meat is better received by my babies.  Glass dishes tend to leave the meatloaf a bit more crisp and I have more issues with the sauce boiling out of the pan.
  4. Finally pour the remainder of the liquids bowl over the meatloaf and along the empty areas of the pan.
  5. Bake covered for 45 mins or until center is 165*.   Removed the cover and bake for 5-10 more minutes to give the top a nice browned texture.
Now that my son is allowed dairy, I have started adding cheese to the top of my meatloaf.  I add 1 cup shredded mild cheddar to the top for the final 5-10 minute baking time.
Share

Leave a Reply

Your email address will not be published. Required fields are marked *