Healthy Meatloaf Without Eggs

If you ask me, meatloaf without eggs is a real game-changer.

This homestyle favorite proves you don’t need eggs to make a moist, flavorful meatloaf that holds together perfectly. The combination of breadcrumbs and milk creates a tender texture while simple seasonings bring out the natural taste of the meat.

It’s made with everyday ingredients you probably already have in your pantry, and comes together just like traditional meatloaf – minus the eggs. A layer of tangy tomato glaze on top adds that classic touch we all know and love.

It’s a family-friendly dinner that’s both familiar and practical, perfect for those dealing with egg allergies or when you’ve simply run out of eggs.

What Kind of Ground Beef Should I Use?

For this meatloaf recipe, the 85/15 lean-to-fat ratio ground beef specified is actually ideal – it has just the right amount of fat to keep your meatloaf juicy without becoming greasy. If you go with a leaner mix like 90/10, your meatloaf might end up a bit dry, while a fattier blend like 80/20 could make it too greasy. When you’re at the store, look for ground beef that’s bright red in color and feels cold to the touch. For the best results, bring the meat to room temperature about 30 minutes before mixing your meatloaf – this helps all the ingredients combine more evenly and promotes even cooking.

Options for Substitutions

This egg-free meatloaf recipe is pretty adaptable – here are some swaps you can try:

• Ground beef: You can use ground turkey or a mix of ground pork and beef. If using turkey, add an extra 2 tablespoons of milk to keep it moist since turkey is leaner.
• Milk: Any non-dairy milk works well here – try unsweetened almond milk, oat milk, or even beef broth as a substitute.
• Panko bread crumbs: Regular bread crumbs work fine, or try crushed crackers, quick oats, or gluten-free bread crumbs. Keep the amount the same.
• Sweet chili sauce: No sweet chili sauce? Mix equal parts regular ketchup with a splash of honey and a pinch of red pepper flakes.
• Dried onion flakes: You can use 1/2 cup fresh finely diced onions instead of the dried flakes. Just make sure to dice them very small.
• Italian herb mix: Make your own by mixing equal parts dried basil, oregano, and thyme, or just use any single Italian herb you have.

Watch Out for These Mistakes While Cooking

The biggest challenge when making eggless meatloaf is preventing it from falling apart, so avoid overworking the meat mixture – mix just until the ingredients are combined, as excessive handling can make your meatloaf tough and dense.

Temperature control is crucial – starting with cold ingredients and baking at too high a temperature can lead to a dry, crumbly result, so let your meat come to room temperature for 20-30 minutes before mixing and stick to a moderate 350°F oven.

For the perfect texture, don’t skip pressing the meat mixture firmly into the loaf pan to eliminate air pockets, and resist the urge to slice into it right away – letting your meatloaf rest for 10-15 minutes after baking helps it hold together better and keeps all those tasty juices locked inside.

A handy tip is to line your loaf pan with parchment paper, leaving some overhang on the sides – this makes removing the meatloaf much easier and prevents it from sticking to the pan.

What to Serve With Meatloaf?

Meatloaf is one of those cozy main dishes that pairs perfectly with classic comfort food sides. Creamy mashed potatoes are probably the most popular choice – they’re perfect for soaking up any extra sauce from the meatloaf. If you want to keep dinner simple, roasted vegetables like carrots, green beans, or Brussels sprouts work great since you can cook them in the oven while the meatloaf bakes. For a complete meal that’ll make everyone happy, add some buttery dinner rolls or cornbread on the side to round things out.

Storage Instructions

Keep Fresh: Once your meatloaf has cooled down, wrap it well in aluminum foil or place it in an airtight container. It’ll stay good in the fridge for up to 4 days. The flavors actually get better after a day or two as they continue to meld together!

Freeze: This meatloaf is perfect for freezing! You can freeze it whole or in individual slices – just wrap tightly in plastic wrap, then foil, and pop it in a freezer bag. It’ll keep well for up to 3 months. Having single portions ready to go makes weeknight dinners super easy.

Reheat: To warm up your meatloaf, place it in a 350°F oven for about 15-20 minutes, or until heated through. If you’re in a hurry, you can microwave individual slices for 1-2 minutes. Just add a splash of beef broth or water to keep it moist while reheating.

Preparation Time	15-20 minutes
Cooking Time	30-40 minutes
Total Time	45-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 85-95 g
• Fat: 80-90 g
• Carbohydrates: 70-80 g

Ingredients

• 1.75 pounds ground beef (85/15 lean-to-fat ratio)
• 1/4 cup milk
• 1/2 cup panko bread crumbs
• 2 tablespoons dried onion flakes
• 1/4 cup sweet chili sauce
• 1/3 cup tomato ketchup
• 2 tablespoons worcestershire sauce
• 1 teaspoon italian herb mix
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 cup tomato ketchup
• 2 teaspoons brown sugar
• 1 tablespoon dried onion flakes

Step 1: Preheat Oven and Prepare Baking Dish

Preheat your oven to 360°F (182°C).

Line a roasting pan or casserole dish with parchment paper and lightly spray it with nonstick oil to prevent the meatloaf from sticking.

Step 2: Prepare Panko Mixture

In a small bowl, mix the panko breadcrumbs with milk and let them sit for about 5 minutes.

This allows the panko to absorb the milk and become moistened, which will help in binding the meatloaf.

Step 3: Combine Meat Mixture

In a large bowl, combine the ground beef with chili sauce, ketchup, Worcestershire sauce, seasonings of your choice, and the softened panko crumbs.

Mix everything together well, but be careful not to overhandle the meat to keep it from becoming tough.

Step 4: Shape and Glaze the Meatloaf

Shape the meat mixture into a large oval or rectangle and place it in the prepared casserole dish.

Spread half of your glaze mixture evenly over the top of the meatloaf to add flavor and moisture.

Step 5: Bake and Apply Second Glaze

Bake the meatloaf in your preheated oven for 20 minutes.

After 20 minutes, carefully remove the casserole dish from the oven and pour off as much of the accumulated fat as possible without letting the meatloaf slide out.

Spread the remaining glaze over the meatloaf.

Step 6: Finish Baking and Rest

Return the dish to the oven and bake for another 20 minutes.

Check the internal temperature using a meat thermometer; it should reach at least 160°F (71°C).

If it hasn’t reached this temperature, continue baking for another 10 minutes.

Once done, let the meatloaf rest for at least 5-10 minutes, allowing it to firm up and reach an internal temperature of 165°F (74°C) before slicing and serving.