What should I serve with Meatloaf without Eggs?

Smooth and Creamy Mashed potatoes are the classic choice for a reason! and my Sour Cream and Chives Mashed Potatoes are really good with this. Baked potatoes, egg noodles or rice all work well too. For vegetables, Roasted Carrots and Green Beans or Roasted Asparagus can cook along with the meatloaf. If you prefer stovetop vegetables, Sweet Chili Brussels Brussels Sprouts and Parmesan Green Beans are both easy options that cook while the meatloaf bakes.

Can I prep the meatloaf ahead of time?

Yes, you can make the meatloaf in the morning, wrap in plastic food wrap to keep from drying out, and store in the refrigerator to cook later. Let the meatloaf come to room temperature before cooking. You can also prep it and freeze for another time. I would wrap in plastic and then in aluminum foil to avoid freezer burn. But I don't recommend refreezing uncooked ground beef that has already been defrosted. The taste and texture of the meat may be affected.

Why does meatloaf fall apart when slicing?

Almost always it comes down to one of three things — not enough binder, over mixing the meat mixture, or slicing before it has rested. Make sure your Panko is fully moistened before mixing, handle the meat as lightly as possible, and always let the loaf rest for at least 10 minutes before you cut into it.

Why is my meatloaf dry?

The most common causes are using a very lean ground beef, over mixing the meat, or over baking. An 85/15 fat blend gives you the right amount of moisture without being greasy. Check your temperature early rather than assuming a fixed baking time since ovens vary.

Homestyle Meatloaf Without Eggs ⋆

Name: Meatloaf Without Eggs
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1.75 pounds of ground beef (85/15 percent fat); 1/4 cup milk; 1/2 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.; 1/4 cup sweet chili sauce*; 1/3 cup ketchup; 2 tablespoons Worcestershire sauce; 1 teaspoon Italian seasonings; 1 teaspoon garlic powder; 1 teaspoon salt; 1 teaspoon black pepper; 1/4 cup ketchup; 2 teaspoons brown sugar*; 1 tablespoon dried minced onion

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.

Ingredients

Units Scale

1.75 pounds of ground beef (85/15 percent fat)
1/4 cup milk
1/2 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.
1/4 cup sweet chili sauce*
1/3 cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon Italian seasonings
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper

Glaze

1/4 cup ketchup
2 teaspoons brown sugar*
1 tablespoon dried minced onion

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Instructions

Preheat oven to 360°F. Line a roasting pan or casserole dish with parchment. Lightly spray with nonstick oil.
Mix the panko and milk in a small bowl and let sit and absorb for 5 minutes.
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.
Spread half of the glaze mixture on top of the meatloaf.
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.
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.
Let rest for at least 5-10 minutes. The temperature will rise to 165°F and the meatloaf will firm up as it rests.

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.

Nutrition

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