Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large bowl, combine and mix thouroughly 1/2 cup of the soup (reserve rest), beef, breadcrumbs, egg, onion, salt and nutmeg. shape mixture firmly into an 8x4 inch loaf and place in a shallow baking pan. (i use a meatloaf pan) bake at 375 f for 1 hr and 15 min in small saucepan, combine remaining soup and sour cream. heat until warmed through. serve over meatloaf (as gravy).

Target recipe: mix beef, corn flakes, onions, egg, celery salt and garlic powder. mix well and shape into 1 inch balls. brown on all sides in a hot skillet. place meatballs and mushrooms in slow cooker. mix soup, milk and worcestershire sauce. pour over meatballs. cover and cook on high for 1 hour. stir. reduce heat to low for 3 hours. remove from slow cooker and allow to cool. place in freezer bag, label and freeze. to serve: thaw. heat until sauce is smooth, hot and bubbly and meatballs are hot. serve over hot buttered noodles.