The Best Eggless Meatloaf Recipe Highlights
Meatloaf might be one of the very best comfort foods ever! And now you can make THE BEST meatloaf without eggs. This Easy Eggless Meatloaf recipe is something I’ve worked months at perfecting… and here it is! It took rounds and rounds of testing to get it just right. The result is a tasty, tender, and juicy meatloaf that holds together well when sliced. You won’t miss the eggs at all. It’s perfect warm served with mashed potatoes and sweet plantains or served cold in a meatloaf sandwich. Either way, it will make your mouth water. if you like this recipe, I’m sure you’ll love my BEST Eggless Italian Meatballs recipe!
3 – Form Meatloaf
Form meatloaf mixture into a long, well-packed, approximately 5-inch-wide loaf shape on the prepared baking tray. Yogurt: To replace the eggs in the meatloaf recipe, I like to use plain yogurt. Regular yogurt, not Greek yogurt. After several tests, I found that Greek yogurt does not have enough moisture to bind the meatloaf. If only Greek yogurt is available, I recommend thinning it out with 2 – 4 tablespoons of milk. Meat: Select ground beef that is about 80 to 85% lean meat. The fat adds flavors and moisture.
Step By Step Recipe Photo Tutorial
1 – Prepare the Baking Tray and Reheat the Oven
Set the oven rack to the middle position, and preheat the oven to 350º F (180º C). Spray a foil-lined baking tray with cooking spray and set it aside.
2 – Prepare the Meatloaf Mixture
Heat a medium-sized sauté pan over medium heat, and add olive oil. Once hot, add onion and garlic; sauté until fragrant, tender, and the moisture is released and evaporated for about 3 – 5 minutes. Transfer to a small plate and let it cool for 5 minutes. In a large bowl, add bread and yogurt; whisk to combine and allow the bread to absorb all the moisture. Add sautéed veggies, ketchup, parmesan cheese, tomato paste, Dijon mustard, parsley, Italian seasoning, salt, and pepper; mix until well combined. Add ground beef. Use hands to gently mix meatloaf ingredients until combined, about 1 minute, being careful not to overmix.
4 – Prepare the Glaze
In a small bowl, mix together all the glaze ingredients. Spread half of the glaze evenly over the top and sides of the meatloaf; reserve the renaming glaze for later.
5 – Bake
Bake for 40 minutes. After 40 minutes, spread half of the remaining glaze over the top. Return to the oven and bake for a further 15 – 20 minutes, or until the internal temperature reaches 135 to 140º F (57 to 60º C). Allow meatloaf to rest for 10 minutes before slicing.
Storing & Freezing Instructions
Store Leftovers
Store leftovers in the refrigerator for up to 3 days. To make meatloaf sauce, mix 3/4 cup ketchup, 1 tablespoon tomato paste, 2 tablespoons light brown sugar, 3 tablespoons cider vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cracked black pepper. Brush half of the glaze evenly over the top and sides of the meatloaf before baking, and then brush the other half after 30 minutes.
Reheat Meatloaf
Microwave: Brush meatloaf with leftover cooking juices or beef stock. Place on a microwave-safe plate. Cover the plate with a damp paper towel. Heat for 30 or so seconds at a time, turning the meat as need it.Oven: Preheat oven to 250º F. Brush meatloaf with leftover cooking juices or beef stock. Place in baking dish. Cover with foil. Bake until heated through.Skillet: Place meatloaf in a skillet, add a couple of tablespoons of leftover cooking juices or beef stock, cover, and reheat over medium heat, turning the meat as need it, until heated through.
Freeze
Before Cooking: To freeze, prepare meatloaf as instructed in the recipe. Form the loaf, cover tightly with plastic wrap and foil, and freeze. Defrost the raw meatloaf in the refrigerator covered. Continue with baking instructions. After Cooking: Once the cooked meatloaf has cooled completely, slice it and place the slices on a parchment-lined pan. Once the slices are frozen, wrap each slice with plastic wrap and then transfer them to a freezer bag. This makes it easy to grab one slice or several to reheat! Simply reheat in the microwave or in the oven.
More Recipes You’ll Love
BEST Eggless Italian MeatballsEggless Ricotta Stuffed ShellsEasy Eggless Cheese ManicottiBrowse more recipes…
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
