Homestyle Meatloaf Without Eggs

If you have ever reached for the egg carton only to find you're a few short, this Homestyle Meatloaf Without Eggs recipe is perfect to solve that problem. A simple combination of Panko breadcrumbs and milk replaces the eggs, binding it together into a tender, juicy loaf that holds its shape beautifully. The sweet and tangy ketchup glaze with dried minced onion turns slightly crispy on top. This is classic comfort food for your weeknight, with no eggs required.

Don't worry about making substitutions because technique matters more than any single ingredient. As long as you have a good binder, quality ground beef and a sweet savory glaze, you are going to end up with a delicious meatloaf. If you enjoy ground beef recipes with bold flavors, I recommend my General Tso Meatballs and Salisbury Steak Meatballs. And one last thing, leftover meatloaf makes one of my favorite sandwiches the next day; cold and sliced thick with mayonnaise and ketchup. My husband will roll his eyes with that combination. He is wrong.

Ingredients

You need these simple ingredients to make this easy eggless meatloaf:

Ingredient Notes

• Ground Beef - An 85/15 fat blend is the right choice here. It has enough fat to keep the meatloaf moist and flavorful without making it greasy. You can also use a meatloaf blend of ground pork, veal and beef, or substitute ground turkey. If you go with ground turkey, add 2-3 teaspoons of olive oil to compensate for the lower fat content, or it will tend to be dry.
• Panko Breadcrumbs- Panko is my first choice because it absorbs the milk well and gives the meatloaf a lighter texture than regular breadcrumbs. Regular dry breadcrumbs or gluten-free breadcrumbs work as a substitution if needed.
• Egg-Free Binder Alternatives- If you don't have Panko or milk on hand, here are other binders that work well:
• Old fashioned or quick oats soaked in milk
• 3 tablespoons ground flaxseed mixed with 9 tablespoons water
• Chia seeds in the same amount as flaxseed
• Ketchup or tomato paste mixed with breadcrumbs is a good option if you enjoy extra tomato flavor
• Milk- Whole milk works best but half and half, heavy cream or 1% milk all work fine here. Some people like to add a tablespoon of parmesan or shredded cheddar to the mixture as well.
• Sweet Chili Sauce- This gives the meatloaf mixture a subtle sweet and savory flavor before the glaze even goes on and adds moisture. If you don't have it, substitute with an equal amount of ketchup plus a small pinch of red pepper flakes for a little heat.
• The Glaze- Ketchup, brown sugar and dried minced onion. The brown sugar balances the acidity of the ketchup and the dried onion. I like to add the glaze twice, once before baking and again about halfway through cooking.
• If you want to up the nutrition and texture, add some finely grated carrots, zucchini, bell peppers or mushrooms.

How to make Meatloaf without Eggs:

This are the basic directions to make this recipe. See recipe card for full details.

Preheat oven to 360°F.   Use a cooling rack inside a large casserole for the meatloaf to sit on. Or Line a roasting pan or casserole dish with parchment paper.  Lightly spray with nonstick oil.

Mix the panko and milk in a small bowl and let sit and absorb for 5 minutes.

In a large bowl, stir together the ground beef, chili sauce, ketchup, Worcestershire, seasonings and moistened Panko crumbs. The mixture should be combined well but not overly handled or it could toughen the meat.

Shape the meat mixture into a large oval or rectangle.  Place in the casserole dish.

Combine the ketchup, minced onion and chili sauce. Spread half of the glaze mixture on top of the meatloaf.

Bake for 20 minutes.  Remove casserole dish or pan from oven and carefully spoon out or pour off the fat from the pan, if not baked on a rack. Spread the rest of the glaze on meatloaf.

Bake for another 20 minutes.  Test with a meat thermometer through the side of the meatloaf.  It is done when the internal temperature registers at least 160°F. If not, cook another 10 minutes.

Let rest for at least 5-10 minutes.  The temperature will rise to 165°F and the meatloaf will firm up as it rests.

Recipe Testing Tips

• Don't over mix. Mix until just combined and stop. Over mixing makes the texture tough and dense rather than tender.
• Soak the Panko fully before adding it. Five minutes in the milk makes a real difference. Dry breadcrumbs absorb moisture from the meat during cooking, which can dry out the loaf.
• Drain the fat at the halfway point. If you have a rack that fits inside your pan, use it. If not, carefully pour or spoon off the fat after the first 20 minutes. Sitting in the fat makes the bottom greasy.
• If you're adding vegetables, prep them properly first. Finely chop any veggies and give them a quick sauté before adding to the meat mixture. Raw vegetables release too much moisture during baking.
• Use a meat thermometer. Insert it through the side of the loaf for the most accurate reading. You are looking for 160°F, which will carry over to 165°F during resting.

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Meatloaf Without Eggs

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• Author: Deb Belsha
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6-8 servings 1x
• Category: Dinner
• Method: Oven
• Cuisine: American

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Description

This homestyle meatloaf without eggs is tender, juicy, and packed with flavor.  It's sweet and tangy glaze is the perfect topping for this savory dish. 

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Ingredients

Units USM Scale 1x2x3x

• 1.75 pounds of ground beef (85/15 percent fat)
• ¼ cup milk
• ½ cup Panko breadcrumbs or regular or gluten free breadcrumbs
• 2 tablespoons dried minced onion or 1 teaspoon onion powder or 2 tablespoons chopped raw onion.
• ¼ cup sweet chili sauce*
• ⅓ cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 teaspoon Italian seasonings
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper

Glaze

• ¼ cup ketchup
• 2 teaspoons brown sugar*
• 1 tablespoon dried minced onion

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Instructions

1. Preheat oven to 360°F.   Line a roasting pan or casserole dish with parchment.  Lightly spray with nonstick oil.
2. Mix the panko and milk in a small bowl and let sit and absorb for 5 minutes.
3. Stir together the ground beef, chili sauce, ketchup, Worcestershire, seasonings and moistened Panko crumbs. The mixture should be combined well but not overly handled or it could toughen the meat.
4. Shape the meat mixture into a large oval or rectangle.  Place in the casserole dish.
5. Spread half of the glaze mixture on top of the meatloaf.
6. Bake for 20 minutes.  Remove casserole dish or pan from oven and carefully pour off  as much of the fat without the meatloaf sliding out of the pan.  Spread the rest of the glaze on meatloaf.
7. Bake for another 20 minutes.  Test with an internal meat thermometer through the side of the meatloaf.  It is done when it registers at least 160°F. If not, cook another 10 minutes.
8. Let rest for at least 5-10 minutes.  The temperature will rise to 165°F and the meatloaf will firm up as it rests.

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Notes

*If your meatloaf is not cooking on a rack, then carefully drain or spoon off the fat after about 20 minutes so it doesn't sit in the grease.

*If you don't have a meat thermometer, the meatloaf should feel firm to the touch and the juices should be clear.

*Cover leftovers and store in refrigerator for up to 3 days.  Reheat in the microwave or in the oven at 350°F, lightly covered with foil, until hot.

*Freeze cooled meatloaf in plastic wrap and aluminum foil or in an airtight container for up to 3 months. Defrost in refrigerator overnight and reheat as above.

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Nutrition

• Serving Size: 1
• Calories: 283
• Sugar: 7 g
• Sodium: 751 mg
• Fat: 15 g
• Carbohydrates: 15 g
• Protein: 20 g
• Cholesterol: 67 mg