Here is my favorite eggless meatloaf recipe, with cornstarch and water to bind everything together instead of eggs, plus a sweet and tangy ketchup glaze on top.
This meatloaf is perfect for anyone who can’t eat eggs or just doesn’t have any on hand. My family loves it just as much as traditional meatloaf, and honestly, they can’t even tell the difference. Plus, it slices beautifully and makes great leftovers for sandwiches the next day.
Why You’ll Love This Meatloaf
- No eggs needed – Perfect for those with egg allergies or when you’re out of eggs, this recipe uses cornstarch as a binder to hold everything together beautifully.
- Simple pantry ingredients – You probably already have most of these basics in your kitchen, making this an easy weeknight dinner option without a special grocery run.
- Sweet and tangy glaze – The ketchup and brown sugar topping caramelizes as it bakes, creating that classic meatloaf flavor everyone loves.
- Family-friendly comfort food – This is the kind of homestyle dinner that brings everyone to the table, and it makes great leftovers for sandwiches the next day.
What Kind of Ground Beef Should I Use?
For meatloaf, you’ll want to use ground beef with some fat content to keep it moist and flavorful. I recommend going with 80/20 or 85/15 ground beef, which means it’s 80% or 85% lean meat with 20% or 15% fat. If you go too lean, like 90/10 or higher, your meatloaf might turn out dry and crumbly. On the flip side, anything fattier than 80/20 can make your meatloaf greasy and cause it to shrink quite a bit during cooking. You can also mix in ground pork or ground turkey with your beef if you want to change up the flavor, just make sure the overall fat content stays in that sweet spot.
Options for Substitutions
This eggless meatloaf is already pretty adaptable, but here are some swaps you can make:
- Cornstarch: The cornstarch acts as a binder since there are no eggs in this recipe, so I wouldn’t skip it. But if you’re out, you can use 3 tablespoons of flour instead, or try 2 tablespoons of ground flaxseed mixed with the water.
- Bread crumbs: Regular, panko, or Italian-seasoned bread crumbs all work fine here. You can also use crushed crackers, oats, or even torn pieces of stale bread if that’s what you have on hand.
- Ground beef: Ground turkey, chicken, or pork are all good alternatives. You can also do a mix of beef and pork for extra flavor. Just keep in mind that leaner meats might make a slightly drier meatloaf.
- Apple cider vinegar: White vinegar or red wine vinegar work just as well for that tangy glaze. In a pinch, lemon juice will do the trick too.
- Soy sauce: Worcestershire sauce makes a great substitute and adds a similar savory depth. Use the same amount.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with eggless meatloaf is overmixing the meat, which creates a dense, tough texture – mix just until the ingredients are combined, using your hands gently rather than squeezing and kneading.
Since this recipe doesn’t use eggs as a binder, it’s important to let the cornstarch mixture sit for a few minutes before adding it to the meat, allowing it to thicken properly and hold everything together.
Another common error is skipping the resting period after baking – let your meatloaf sit for at least 10 minutes before slicing, otherwise it will fall apart when you try to cut it.
To prevent a dry meatloaf, avoid using extra-lean ground beef (85/15 works great), and don’t overbake it – pull it from the oven when it reaches 160°F internally, as it will continue cooking while it rests.
What to Serve With Meatloaf?
Meatloaf is one of those classic dinners that pairs perfectly with traditional comfort food sides. Creamy mashed potatoes are always my go-to since they soak up the sweet and tangy glaze from the meatloaf, but roasted vegetables like carrots, green beans, or Brussels sprouts add a nice balance to the meal. A simple side salad with ranch dressing keeps things fresh, or you could go with mac and cheese if you’re feeding a crowd or kids who love their carbs. For a Southern twist, cornbread or dinner rolls are great for mopping up any extra sauce on your plate.
Storage Instructions
Store: Leftover meatloaf keeps really well in the fridge for up to 4 days. Just wrap it tightly in plastic wrap or store it in an airtight container. I actually think it tastes even better the next day when all the flavors have had time to settle in together.
Freeze: This meatloaf freezes great for up to 3 months. You can freeze the whole loaf wrapped in foil and plastic wrap, or slice it up first and freeze individual portions. Freezing slices makes it super easy to grab just what you need for a quick lunch or dinner.
Reheat: Warm up slices in the microwave for about 1-2 minutes, or heat them in the oven at 350°F for about 15 minutes until heated through. If you’re reheating the whole loaf, cover it with foil and bake for about 30 minutes so it doesn’t dry out.
| Preparation Time | 15-20 minutes |
| Cooking Time | 55-65 minutes |
| Total Time | 70-85 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1400-1600
- Protein: 60-70 g
- Fat: 55-65 g
- Carbohydrates: 145-170 g
Ingredients
For the meatloaf:
- 2/3 cup water (adds moisture to mixture)
- 1/4 tsp ground black pepper
- 1/2 tsp garlic powder (freshly ground preferred)
- 2 tbsp cornstarch (helps bind without eggs)
- 1 lb ground beef (80/20 blend works best)
- 1 cup bread crumbs (panko for better texture)
- 1 tbsp soy sauce (low-sodium preferred)
- 2 tbsp ketchup
- 1 tsp salt
- 1/2 cup diced onion (about 1/4-inch pieces)
For the glaze:
- 2 tbsp light brown sugar (packed)
- 1 tbsp apple cider vinegar (adds tangy sweetness)
- 1/4 cup ketchup
Step 1: Prepare the Glaze
- 1/4 cup ketchup
- 2 tbsp light brown sugar
- 1 tbsp apple cider vinegar
While your oven preheats to 350°F, make the glaze first so it’s ready when you need it.
In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar until the sugar dissolves and you have a smooth, glossy sauce.
Set aside at room temperature.
I like to make this early because it gives the vinegar a moment to meld with the other flavors, creating a more cohesive glaze.
Step 2: Mix the Meatloaf Base
- 1 lb ground beef
- 1 cup bread crumbs
- 1/2 cup diced onion
- 2 tbsp cornstarch
- 2 tbsp ketchup
- 1 tbsp soy sauce
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
In a large bowl, combine the ground beef, bread crumbs, diced onion, cornstarch, 2 tbsp ketchup, soy sauce, salt, garlic powder, and black pepper.
Mix these dry and wet ingredients together using your hands or a sturdy spoon until just combined—be careful not to overmix, as this can make the meatloaf tough.
The cornstarch acts as our egg replacement, helping bind everything together while keeping the texture moist.
Step 3: Add Moisture and Shape the Meatloaf
- 2/3 cup water
- meat mixture from Step 2
Add the water to the meat mixture from Step 2 and stir gently until the water is fully incorporated and the mixture is uniform in texture.
This moisture is crucial for an eggless meatloaf—it keeps everything from drying out during baking.
Press the combined mixture firmly into a loaf pan, making sure there are no air gaps and the top is relatively level.
Step 4: Glaze and Bake
- glaze from Step 1
- shaped meatloaf from Step 3
Pour the glaze from Step 1 evenly over the top of the shaped meatloaf, using a spatula or the back of a spoon to spread it gently across the surface.
Place the loaf pan in your preheated 350°F oven and bake for 55 minutes, until the meatloaf is cooked through and the glaze has darkened slightly and caramelized on top.
I find that checking the internal temperature with a meat thermometer around the 50-minute mark helps ensure it’s done—you’re looking for 160°F.
Step 5: Rest and Serve
Remove the meatloaf from the oven and let it rest in the pan for 10 minutes before slicing or serving.
This resting period allows the juices to redistribute throughout the meat, making each slice more moist and flavorful.
The residual heat will also allow any remaining moisture to be reabsorbed into the meat.
Quick Eggless Meatloaf
Ingredients
For the meatloaf:
- 2/3 cup water (adds moisture to mixture)
- 1/4 tsp ground black pepper
- 1/2 tsp garlic powder (freshly ground preferred)
- 2 tbsp cornstarch (helps bind without eggs)
- 1 lb ground beef (80/20 blend works best)
- 1 cup bread crumbs (panko for better texture)
- 1 tbsp soy sauce (low-sodium preferred)
- 2 tbsp ketchup
- 1 tsp salt
- 1/2 cup diced onion (about 1/4-inch pieces)
For the glaze:
- 2 tbsp light brown sugar (packed)
- 1 tbsp apple cider vinegar (adds tangy sweetness)
- 1/4 cup ketchup
Instructions
- While your oven preheats to 350°F, make the glaze first so it's ready when you need it. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar until the sugar dissolves and you have a smooth, glossy sauce. Set aside at room temperature. I like to make this early because it gives the vinegar a moment to meld with the other flavors, creating a more cohesive glaze.
- In a large bowl, combine the ground beef, bread crumbs, diced onion, cornstarch, 2 tbsp ketchup, soy sauce, salt, garlic powder, and black pepper. Mix these dry and wet ingredients together using your hands or a sturdy spoon until just combined—be careful not to overmix, as this can make the meatloaf tough. The cornstarch acts as our egg replacement, helping bind everything together while keeping the texture moist.
- Add the water to the meat mixture from Step 2 and stir gently until the water is fully incorporated and the mixture is uniform in texture. This moisture is crucial for an eggless meatloaf—it keeps everything from drying out during baking. Press the combined mixture firmly into a loaf pan, making sure there are no air gaps and the top is relatively level.
- Pour the glaze from Step 1 evenly over the top of the shaped meatloaf, using a spatula or the back of a spoon to spread it gently across the surface. Place the loaf pan in your preheated 350°F oven and bake for 55 minutes, until the meatloaf is cooked through and the glaze has darkened slightly and caramelized on top. I find that checking the internal temperature with a meat thermometer around the 50-minute mark helps ensure it's done—you're looking for 160°F.
- Remove the meatloaf from the oven and let it rest in the pan for 10 minutes before slicing or serving. This resting period allows the juices to redistribute throughout the meat, making each slice more moist and flavorful. The residual heat will also allow any remaining moisture to be reabsorbed into the meat.
