Homestyle Meatloaf Without Breadcrumbs

Finding a good meatloaf recipe that doesn’t rely on breadcrumbs can feel like searching for a needle in a haystack. Between managing food allergies, following a low-carb diet, or simply running out of breadcrumbs mid-recipe, there are plenty of reasons why you might need a breadcrumb-free alternative that still delivers that classic comfort food experience.

That’s where this no-breadcrumb meatloaf comes in: it’s just as juicy and flavorful as the traditional version, works perfectly for busy weeknight dinners, and uses simple ingredients you probably already have in your kitchen.

What Kind of Ground Beef Should I Use?

For a juicy but not greasy meatloaf, you’ll want to strike the right balance with your ground beef selection. An 80/20 lean-to-fat ratio is ideal for this recipe – it provides enough fat to keep the meatloaf moist while cooking, but not so much that it becomes greasy. If you go with extra lean ground beef (90/10 or leaner), your meatloaf might end up a bit dry since we’re not using breadcrumbs as a moisture-holder. You can find the lean-to-fat ratio printed right on the package at your grocery store, usually in the format “80/20” or “85/15”. Just remember – ground beef that’s too lean can lead to a drier meatloaf, while meat that’s too fatty might make your meatloaf greasy and cause it to shrink more during cooking.

Options for Substitutions

This no-breadcrumb meatloaf recipe is pretty adaptable – here are some swaps you can try:

• Minced beef: You can use ground turkey or pork, or even a mix of meats. Just keep in mind that if using lean turkey, you might want to add 1 tablespoon of olive oil to keep it moist.
• Parmesan cheese: Other hard cheeses work well here – try grated romano, asiago, or even cheddar. If using a stronger cheese like cheddar, you might want to reduce the amount to 3/4 cup.
• BBQ sauce: Feel free to swap this with ketchup, marinara sauce, or even a mix of ketchup and mustard. Each will give your meatloaf a different but tasty flavor profile.
• Egg: The egg is pretty important as a binder since there are no breadcrumbs, but if needed, you can use 3 tablespoons of mayo as a substitute.
• Fresh parsley: You can use dried parsley (about 1 teaspoon), or swap it with other herbs like basil, oregano, or thyme.
• Onion: If you’re out of fresh onion, you can use 1 tablespoon of onion powder, or even some finely chopped celery for that extra crunch.

Watch Out for These Mistakes While Cooking

The biggest challenge when making breadcrumb-free meatloaf is preventing it from becoming too dense and tough – the key is to avoid overworking the meat mixture when combining the ingredients, as this can lead to a heavy, brick-like texture. A common error is skipping the resting time after baking – letting your meatloaf sit for 10-15 minutes helps it retain its juices and makes slicing much easier. To ensure even cooking and prevent a dry exterior, avoid using a loaf pan that’s too small or large for your mixture – instead, shape the meat into a loaf about 4 inches wide and 2 inches high on a baking sheet. For the juiciest results, use a meat thermometer to check when the internal temperature reaches 160°F, rather than relying on cooking time alone, as ovens can vary significantly in temperature.

What to Serve With Meatloaf?

When it comes to meatloaf, you really can’t go wrong with classic comfort food sides that help soak up all those tasty meat juices. Creamy mashed potatoes are probably the most popular choice – I like to make a little well in them for the gravy or extra BBQ sauce to pool. A simple veggie side like roasted carrots, green beans, or corn helps balance out the richness of the meat. For something a bit different, try serving your meatloaf with sweet potato wedges or cauliflower mac and cheese – both options add nice variety to your plate while keeping that cozy comfort food feeling.

Storage Instructions

Keep Fresh: Once your meatloaf has cooled down, wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. Pop it in the fridge where it’ll stay good for up to 4 days. This makes it perfect for quick weekday lunches or dinner leftovers!

Freeze: This meatloaf is great for freezing! You can freeze it whole or in individual slices – just wrap them well in plastic wrap and aluminum foil, then place in a freezer bag. It’ll keep nicely for up to 3 months in the freezer. I like to slice mine before freezing for easy portion control.

Reheat: To warm up your meatloaf, place slices in the microwave for 1-2 minutes or until heated through. For better results, reheat in the oven at 350°F for about 10-15 minutes. If reheating from frozen, thaw in the fridge overnight first. Add a splash of beef broth or extra BBQ sauce while reheating to keep it moist.

Preparation Time	10-15 minutes
Cooking Time	45-60 minutes
Total Time	55-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1200-1400
• Protein: 100-110 g
• Fat: 70-80 g
• Carbohydrates: 30-40 g

Ingredients

• 1 small onion (finely chopped)
• 1 pound lean minced beef
• 1 cup parmesan cheese, freshly grated
• 1 large egg
• 1/2 cup bbq sauce plus 2 tablespoons (set aside separately)
• 1/2 teaspoon salt and 1/2 teaspoon black pepper
• Pinch of fresh parsley, chopped

Step 1: Prepare the Baking Setup

Preheat your oven to 350 degrees F.

Line a baking sheet with aluminum foil and place a wire rack on top.

Lightly spray the wire rack with cooking spray to prevent sticking.

If a wire rack is unavailable, you can bake the meatloaf directly on the greased, foil-lined baking sheet.

Step 2: Sauté the Onions

In a frying pan, heat a little oil over medium heat.

Add the onion and cook until it becomes softened and fragrant, about 3-4 minutes.

Once cooked, set the onions aside to cool for a few minutes before combining them with the other ingredients.

Step 3: Mix Meatloaf Ingredients

In a large bowl, combine the ground beef, cooked onion, Parmesan cheese, egg, 1/4 cup of BBQ sauce, and a pinch of salt and pepper.

Mix until just combined to avoid the meatloaf becoming too dense.

Step 4: Shape and Bake the Meatloaf

Form the mixture into a loaf shape and place it on the prepared wire rack or directly on the foil-lined baking sheet.

Bake in the preheated oven for 40 minutes.

Step 5: Apply BBQ Sauce Coating

After 40 minutes of baking, remove the meatloaf from the oven.

Spread the remaining 1/4 cup plus 2 tablespoons of BBQ sauce evenly over the top of the meatloaf.

Return the meatloaf to the oven and continue baking for an additional 5-15 minutes, or until the internal temperature reaches 165 degrees F.

Optionally, you can broil for 1-2 minutes to caramelize the sauce.

Step 6: Cool, Garnish, and Serve

Remove the meatloaf from the oven and let it sit for 10 minutes to settle before slicing.

Garnish with fresh parsley if desired.

Cut the meatloaf into slices and serve with your favorite sides.

Enjoy your delicious meal!