You can make incredible meatloaf without eggs or dairy! Whether you're accommodating an egg allergy or simply ran out of eggs, I've got you covered with this juicy and flavor-packed recipe. You'll never even taste the difference.
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
Disclaimer: This article contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Meatloaf is one of those recipes that might sound a little old school until you realize on a Tuesday at 5:00pm that you need a reliable dinner option NOW.
Suddenly the steadfast popularity of meatloaf makes total sense! It's simple, it's tasty and you've probably got most of the ingredients on hand already. The perfect meal for a busy weeknight.
Even better? You don't need a loaf pan for this recipe, so cleanup is light.
Serve with salad, roasted broccoli and cauliflower, green beans and dairy free mashed potatoes.
Jump to:
Why You'll Love No Egg Meatloaf!
Perfect texture: This egg free meatloaf is juicy on the inside with a perfect crust on the exterior.
Egg substitute? Nope! You won't need to buy an expensive egg substitute for meatloaf. We're simply going to leave them out and make sure to use a fattier beef so it holds together without issue. â¨
Bold flavor: When working on this recipe I accidentally added 2 full tablespoons of Italian seasonings to my loaf (4 times the amount I intended đ). Obviously I'm not going to waste food in this economy, so I baked it anyway. Spoiler alert: it turned out awesome and my "mistake" is now permanent.
Light clean up: Instead of using a bread pan I line a baking sheet with foil and free form a loaf shape. This creates a better crust on the exterior, too!
Versatile: This simple dinner goes with basically any side dish, so you can use up what you've got in the fridge!
Your Grocery List
- Ground beef: I recommend 80/20% ground beef. Fat acts as a binder and adds lots of flavor, too! Super lean beef will be dry and more likely to crumble.
- Onion: A quarter yellow onion is plenty, finely minced. Large onion pieces can cause your loaf to crumble when sliced and they may not soften fully while baking. For best taste and texture, onion pieces should be nice and small.
- Plain panko bread crumbs: Be sure to choose a dairy-free brand if you're accommodating an allergy like me. I often use Kikkoman Panko Breadcrumbs.
- Worcestershire sauce: For loads of great flavor!
- Chicken broth: Hydrates breadcrumbs for extra juiciness and binding properties. Lots of recipes use milk, but broth works great as a dairy free option.
- Mustard: Regular yellow or Dijon mustard. Whatever you have will work!
- Seasonings: Italian seasoning (don't be shy), paprika, salt, garlic powder, onion powder, black pepper.
- Meatloaf glaze: Ketchup, brown sugar and apple cider vinegar.
How To Make Meatloaf Without Eggs
Keep scrolling for the full recipe card and measurements. Weâll start here with a quick overview!
Make meat mixture:
- Preheat oven to 350°F.
- Finely dice onion. Pieces should be really small so they soften fully during baking.
- Combine ground beef, onion, panko breadcrumbs, Worcestershire sauce, chicken broth, mustard and seasonings in a large bowl.
- Gently mix ingredients together with your hands, but don't overwork the beef. This can result in a tough texture!
Form loaf:
- Free form meatloaf mixture into a loaf shape on a foil lined baking sheet. I eyeball it and try to make my meatloaf approximately the size of my bread pan (9x5x3 inches).
- I like to flatten my loaf down a bit on the top for glazing purposes!
Bake, then glaze:
- Bake meatloaf for 45 minutes! In the meantime, make your glaze.
- Remove loaf from the oven, brush with glaze, then bake an additional 20 minutes.
Rest, slice & serve:
- Once meatloaf reaches an internal temperature of 155°F, remove from the oven and let it rest 10-15 minutes on the baking sheet. It will continue to cook while it rests. Allow it to reach 160°F.
- Serve with your favorite sides and enjoy! On an extra busy night I like to pop open a can of green beans and heat them up on the stovetop. Mashed potatoes are also great, and instant does the trick.
Glazing Options
I've made this recipe two different ways. I've fully glazed my meatloaf (raw) before popping into the oven, and I've glazed it partway through baking.
Either method works! Glazing before baking is a little more convenient, but glazing once partially baked results in a more caramelized and crispy exterior.
I like a nice crust on the outside so I generally use the latter method, but both are tasty!
Stacey's Top Tip đ§
Finely mincing onion is important! Chunky pieces make your loaf more likely to crumble apart when sliced and they may not fully soften during baking.
What To Serve With Meatloaf
Potatoes! Creamy mashed potatoes are the most classic pairing for meatloaf. Air fryer sweet potato cubes would also be nice.
Veggies: Salad, roasted or steamed veggies, creamed peas, corn, Brussels sprouts or a can of green beans.
Bread: Garlic bread, crusty french bread or some soft dinner rolls. đ
Make Ahead & Storage
Make ahead: Cover raw, free-form meatloaf in plastic wrap and chill in the refrigerator (or freeze) until baking. You can refrigerate about 24 hours in advance but mind the expiration date on your ground beef packaging. Store frozen up to 3-4 months and thaw in the refrigerator overnight before baking. You can also make and refrigerate glaze in a container for later!
Storing leftovers: Place leftover meatloaf in an airtight container and refrigerate up to 3-4 days. You can also store frozen for up to 3-4 months. Wrap tightly for freezer storage to avoid freezer burn.
How to reheat: Reheat slices of meatloaf in the microwave in 30 second bursts until warmed through completely. I like to cover slices with a damp paper towel to help restore moisture.
Common Questions
You can make meatloaf without eggs! I use fattier ground beef because fat is a binding agent! Also, adding breadcrumbs (and broth to hydrate breadcrumbs) helps hold everything together.
No! You can glaze your meatloaf before baking it at all. I like glazing once partially baked because this creates a better crust on the exterior.
If you prefer meatloaf in a pan, you can absolutely go that route! I just don't like cleaning my loaf pan. đ And also, baking meatloaf free form creates a better crust on the exterior because there's more surface area exposed to heat. More golden edges and less steaming.
Pin it for later!
Meatloaf Without Eggs
Equipment
- 1 Large sheet pan
- Aluminum foil
- Food gloves *for mixing *optional
- Large bowl *for mixing
Ingredients
Meatloaf Ingredients
- 2 pounds ground beef *80/20% *see note below
- Âź small yellow onion *minced finely
- ž cup panko bread crumbs *see note below
- 2 tablespoons Worcestershire sauce
- â cup chicken broth *see note below
- 1 tablespoon mustard *Dijon or regular yellow
- 2 tablespoons Italian seasonings
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
Glaze Ingredients
- â cup ketchup
- 3 tablespoons brown sugar
- 2 teaspoons apple cider vinegar
Recipe Notes:Â
General: Check labels to make sure products are free of allergens you're avoiding. Ground beef: It's important to use a fattier ground beef for this recipe. The fat really helps bind everything together in the absence of egg. Avoid lean beef which can be dry and crumbly in meatloaf. Breadcrumbs: Double check ingredients label for egg and milk free if necessary. I use Kikkoman brand. Broth: I use broth base in this recipe instead of canned broth. This way I don't open and waste part of a can since we don't need the whole thing. Again - check labels. I have come across broth base/chicken bouillon that contained unexpected allergensInstructions
- Preheat oven to 350°F.
- Finely dice onion. Big pieces of onion can cause your loaf to crumble when slicing and they don't always soften fully while baking.
- Combine ground beef, onion, panko breadcrumbs, Worcestershire sauce, chicken broth, mustard and seasonings in a large bowl. Mix gently until just combined, don't over-work as this can lead to tough texture.2 pounds ground beef, Âź small yellow onion, ž cup panko bread crumbs, 2 tablespoons Worcestershire sauce, â cup chicken broth, 1 tablespoon mustard, 2 tablespoons Italian seasonings, 1 teaspoon paprika, 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground black pepper
- Form mixture into a loaf shape on a foil lined baking sheet. I eyeball it and make my meatloaf approximately the size of my bread pan (9x5x3 inches).
- Bake meatloaf for 45 minutes! In the meantime, make your glaze. Whisk ketchup, brown sugar and vinegar together in a small bowl until sugars dissolve.â cup ketchup, 3 tablespoons brown sugar, 2 teaspoons apple cider vinegar
- Remove loaf from the oven, brush with glaze, then bake an additional 20 minutes.Â
- When loaf reaches internal temp of 155°F, remove from the oven and let it rest 10-15 minutes on the baking sheet. It will continue to cook while resting. Allow it to reach 160°F.
- TIP: Don't skip rest time. It's important and allows juices to redistribute throughout the meat. It also makes slicing way easier.
- Serve with your favorite sides and enjoy! My favorites are mashed potatoes and green beans.
Storing Leftovers:
- Place leftovers in an airtight container and refrigerate up to 3-4 days. You can also store frozen for up to 3-4 months. Wrap tightly for freezer storage to avoid freezer burn. Reheat in the microwave until warmed through completely, cover with a damp paper towel while reheating to restore moisture.
Video
Nutrition
Did you make this recipe?!
Wahoo! Thank you so much for trying it out â would you leave a rating?! Simply click on the stars in the recipe card above.
Leave a Comment