Meatloaf Without Eggs

This Meatloaf Without Eggs is a delicious egg-free variation of your favorite classic comfort food. Its sweet and tangy glaze is the perfect topping for this savory dish.

Can you make meatloaf without eggs?

Yes, you can! Whether you have an egg allergy or have run out of eggs, you just need a basic binder there are some simple substitutions such as milk, ketchup and chili sauce.

Your meatloaf will not fall apart and it will be moist, savory and perfectly delicious! The meatloaf mixture is so easy to put together. There is no chopping involved. We took some shortcuts and used basic dried seasonings in the recipe.

Ingredients

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

Best Egg-Free Binders

Substitution for eggs: Meatloaf needs a binding agent to hold it together. Eggs are usually used for moisture and the binding ingredient, along with breadcrumbs. In place of eggs, we are using a mixture of Panko crumbs and milk. But there are some other choices as well.

• Make a binder with about ½-3/4 cup of old fashioned or quick oats soaked in ¼ cup milk. The texture will be more chunky than the breadcrumbs but will be delicious too.
• You can also mix 3 tablespoons ground Flaxseed with 9 tablespoons water as a binder. It will give the meatloaf a nutty flavor.
• Chia seeds will work as well. It has a more neutral flavor. Use the same ratio as Flaxseed.
• I have also mixed ketchup or tomato paste with breadcrumbs as a binder. If you like a tomato flavor, this is a great option.

Ingredient Notes

• Ground beef: we are using a 85/15 percent fat blend. Just enough fat to moisten and flavor the beef but not too much to saturate the meatloaf. You can also use a meatloaf blend of ground pork, veal and beef or ground turkey. My Salisbury Steak Meatballs and General Tso Meatballs also use an 85/15 percent blend.
• If you want to up the nutrition and texture, add some finely grated carrots, zucchini, bell peppers or mushrooms.

How to make easy Eggless Meatloaf:

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

Preheat oven to 360°F.   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.  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 Additions and Substitutions

Here are some options to change up the flavors or ingredients:

• Instead of the dried seasonings, you can use finely chopped onion and garlic.
• Half and half, heavy cream or 1% fat milk can be used. Also, some people like to add parmesan cheese or cheddar cheese to the meatloaf.
• For a bit of a spicy flavor, add some red pepper flakes or some chili powder. A little goes a long way!

Recipe Testing Tips

• If you use just ground turkey, it will tend to be dry. I would recommend 2-3 teaspoons of olive oil to add a bit of fat and moisture. Or combine turkey with another ground meat.
• If you are adding vegetables to the meatloaf, chop them finely and give them a quick saute' in a pan to soften a bit and increase the flavor.
• Avoid over mixing the meatloaf mix. I use my hands and lightly mix together. Over mixing can cause it to be dense and tough.
• If you have a cooking rack that fits inside a large pan, use that to keep the meatloaf up off the accumulated fat. If not, you can pour off the fat either during or at the end of cooking.
• Always let the cooked meatloaf rest for at least 10 minutes. It will redistribute the juices and help the meatloaf set up and make it easier to slice.

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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*
• 2 tablespoons dried minced 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

*You can use regular dry breadcrumbs or gluten-free breadcrumbs.

*The dried onion can be substituted with 1 teaspoon of onion powder or 2 tablespoons of finely minced onion.

*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.