Meatloaf without Eggs

This egg-free, fuss-free meatloaf is delicious, easy to make, and brimming with nostalgia.

Table of Contents

For much of my childhood, I had no taste for meatloaf. I remember watching my mother in our kitchen as she used her hands to massage the seasonings into the beef, and something about it didn’t exactly set my appetite aflame. But I came around to loving it in the same way that, as a young adult, I came around to enjoying cilantro, celery, raw onion, and steak.

It is often regarded as pure culinary Americana in a loaf pan. I can’t argue with that. The history of this dish, once it made its way to North American soil, begins in colonial times, when German immigrants created something called scrapple—a blend of ground pork and cornmeal. Evolving over time to include different kinds of meat and starch, this ultimately laid the groundwork for the meatloaf we enjoy today.

I’ve seen everything from oats to crushed crackers incorporated in meatloaf recipes.
Personally though, my favorite happens to be breadcrumbs, which is exactly what this recipe calls for, and for those avoiding eggs, this version is egg-free, too! The result is a spectacularly tasty meatloaf that is tender and flavorful and, most importantly, not dry.

Is Meatloaf Without Eggs Healthy?

Let me begin by saying that meatloaf is over 80% meat in the form of ground beef, so it’s definitely a high-fat dish and not one to eat every day. However, to keep the fat in check, this recipe calls for a leaner ground beef, with 15% fat. To reduce the sugar, use a low-sugar ketchup, and to reduce the salt, swap in a low-sodium Worcestershire sauce. To suit a gluten-free diet, feel free to use your preferred store-bought gluten-free breadcrumbs or make your own using your favorite gluten-free bread.

In Defense Of Adding Milk To Meat

Recently, I decided to go back and reflect on some of my biggest trial-and-error-induced Aha! moments in the kitchen. The bulk of these learning moments centered around my learning how to get comfortable (and confident) cooking meat. Some time ago, I learned that the chemical properties of things like milk and buttermilk cause the collagen and protein in meat to break down, thereby gently tenderizing the meat. Suffice to say, I highly recommend NOT skimping on the milk when cooking dishes like this yummy meatloaf. The outcome is perfectly tender and delicious, owing much to the inclusion of the milk.

FAQs & Tips

How Do I Store Leftovers?

Store cooked meatloaf in an airtight container or wrap tightly with food-safe wrap or foil and keep in the fridge. This meatloaf will stay fresh for up to 4 days. To store in the freezer, slice the meatloaf into smaller pieces and store in a freezer-safe container. Stored properly, the meatloaf will stay good for up to 3 months.

Should Meatloaf Be Baked Covered Or Uncovered?

This meatloaf can be baked uncovered. If you’re worried about burning, cover it with foil for the first 40 minutes, then remove the foil and let it bake uncovered for the remaining time. Baking it uncovered results in a nice crust on the meatloaf.

What Not To Put In Meatloaf?

For textural reasons, I’d advise against including certain raw vegetables like carrots and celery. Trust me, you don’t want to do that. If you’re really interested in adding more nutrients, lentils are sort of your perfect add-in here. They’re small and cook quickly. Just be sure to pay attention to the ratios.

Serving Suggestions

As far as what to serve alongside the most delicious meatloaf ever, you can never go wrong with a big hearty salad. This Grilled Zucchini and Green Bean Salad is just so yummy and a great accompaniment to a meatloaf. On the other hand, you can always go the roasted vegetable route. These Roasted Brussels Sprouts and Asparagus are out of this world and would be a great addition to the menu here.

For more meatloaf variations, take a look at this Smoked Meatloaf, this BBQ Meatloaf, or even this Cracker Barrel Meatloaf.