Meatloaf Recipe Without Eggs

5 from 1 vote

This meatloaf recipe without eggs provides a delicious, egg-free alternative to the classic dish. Ideal for those with egg allergies, vegans, or anyone looking for a healthier, allergen-free option, this meatloaf remains moist, flavorful, and easy to make. Using simple substitutes like mashed potatoes, flaxseed meal, or applesauce, you can create a savory meatloaf that suits a variety of dietary needs.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4

Course: Main Dish

Cuisine: American

Calories: 45

Ingredients Equipment Method Notes

Ingredients

1 ½ lbs ground meat beef, turkey, or chicken or plant-based protein (lentils, chickpeas, tofu for vegan)
1 cup breadcrumbs or gluten-free breadcrumbs for a GF option
1 medium potato for mashed potatoes or 1 tbsp flaxseed meal + 3 tbsp water (for flax egg)
1 small onion finely chopped
2 cloves garlic minced
½ cup ketchup or BBQ sauce for glaze or mixing
1 tsp dried parsley
½ tsp dried thyme optional
1 tbsp olive oil optional, for moisture
Salt & pepper to taste
½ cup vegetable broth or dairy-free milk for moisture

Equipment

Oven
Loaf pan or baking sheet
Large mixing bowl
Potato masher (if using mashed potatoes)
Spoon or spatula for mixing
Measuring cups and spoons

Method

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
Prepare Mashed Potatoes or Flax Egg: Mashed Potatoes: Peel and boil one medium potato until tender. Mash with a fork or potato masher until smooth. Set aside to cool slightly. Flax Egg: If using flaxseed meal, combine 1 tbsp of flaxseed meal with 3 tbsp of water. Stir and let sit for 5-10 minutes until thickened.
Mix the Ingredients: In a large mixing bowl, combine the ground meat (or plant-based protein), breadcrumbs, mashed potatoes (or flax egg), chopped onion, minced garlic, herbs, vegetable broth, salt, and pepper. Use a spoon or spatula to mix until fully combined. Don’t overwork the mixture to keep it tender.
Form the Meatloaf: Transfer the mixture into your prepared loaf pan. Press down lightly to form the loaf shape. Smooth the top.
Add Glaze (Optional): Spread ketchup or BBQ sauce over the top of the meatloaf for a flavorful glaze. This adds both taste and a beautiful finish.
Bake: Place the loaf pan in the preheated oven and bake for 45-60 minutes, or until the internal temperature reaches 160°F (71°C) for ground meat, or until firm for a vegan version.
Rest and Serve: Allow the meatloaf to rest for 10 minutes before slicing. This will help it set and make slicing easier.

Notes

Substitutes: You can replace the breadcrumbs with crushed crackers, oats, or even ground nuts. For a gluten-free version, make sure to use gluten-free breadcrumbs.
For a Vegan Version: Replace the ground meat with lentils, chickpeas, or tofu. Adjust the cooking time depending on the substitute used.
Moisture Control: If your meatloaf feels too dry, add a little more vegetable broth or dairy-free milk to the mixture.
Freezing: The meatloaf can be frozen before or after baking. Wrap tightly in plastic wrap and foil, and store for up to 3 months.
Flavor Boost: You can experiment by adding extra veggies (like grated carrots or zucchini) or spices (like paprika, cumin, or chili flakes) for additional flavor.