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)
- In a medium bowl whisk together the tomato soup, water, and Worcestershire sauce. Set aside.
- In a large bowl combine hamburger, rice, onion, half of the liquid bowl, and add a small amount of salt and pepper.
- 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.
- Finally pour the remainder of the liquids bowl over the meatloaf and along the empty areas of the pan.
- 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.
