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Meatloaf without eggs is quick and easy to make. This meatloaf recipe has only four ingredients (no eggs, of course) and will be ready to bake in minutes.
This post has been sponsored by American Greetings. All thoughts and opinions are my own.
Meatloaf Without Eggs
I’ve always thought that times of great change are also the times where we turn to the things that bring us comfort. In America, we have an entire genre of food just for this purpose. We call it “comfort food.”
I’ve yet to meet anyone who doesn’t have a preference on comfort food. We all gravitate to specific recipes when we’re in need of soothing.
One of the biggest life changes which you can experience is the birth of a child. I clearly remember the days, weeks, and months after our first daughter was born.
She was the most beautiful baby that had ever yet existed (of course), but she was curiously resistant to sleep. And not just in the usual way of babies not sleeping.
The first months with little pumpkin were like a top-secret military exercise in sleep deprivation.
My husband and I eventually took shifts, which set our circadian rhythms completely awry. In this foggy state, a good meal was worth its weight in gold.
Both sides of the family brought food over from time to time, which he and I would fall upon like a pair of sleepy wolves.
It’s these memories that inspired me to share this recipe for meatloaf made without eggs. If you know someone who is going through a big change, like becoming a new parent, home cooked food is the perfect gift. You can pick up a keepsake greeting card from Target to go with it.
I was browsing in Target the other day with this topic on my mind. After I spent a little time in the baby section, wistfully admiring the tiny onesies our girls have long outgrown, I wandered over to the greeting card section.
I found a new baby card that was so perfect I had to bring it home, saved for the occasion when I’ll make this meatloaf without eggs and bring it to someone I love. It made me smile to imagine the joy that the card and the meal would bring.
It also made me laugh a little when I realized I’ve become someone who collects greeting cards for all occasions, even when those occasions aren’t here yet.
Enjoy this recipe for meatloaf without eggs, then share it without someone you love—and throw in a lovely card from Target for good measure.
Frequently Asked Questions about Making Meatloaf without Eggs
How does meatloaf stick together without eggs? The crumbled crackers act as a binding agent. And when you think about it, you’ll realize that burgers don’t need eggs to hold them together—so why should meatloaf?
Can you freeze raw meatloaf? Yes. Wrap it very tightly in plastic wrap in the same shape that it will be cooked. You don’t want to have to defrost and reshape it. Defrost it overnight in the refrigerator, then proceed with the usual cooking directions.
Can you freeze cooked meatloaf? Yes. Cooked meatloaf freezes very well. Wrap it airtight with plastic wrap or in a sealable plastic bag. Defrost it overnight in the refrigerator when needed, then reheat in the oven at 350 F until the internal temperature reaches 165 F.
How do you make meatloaf gluten free? Use gluten free crackers and crush them into powder, or run them through a food processor. You can also substitute seasoned gluten free breadcrumbs, but they are less widely available. See also my gluten free meatball recipe!
Meatloaf Without Eggs
Meatloaf without eggs is quick and easy to make. This meatloaf recipe has only four ingredients (no eggs, of course) and will be ready to bake in minutes.
CourseMain Course
CuisineAmerican
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4
Calories 241 kcal
Author Katie Moseman
Ingredients
- 1/4cupcheddar cracker crumbsthe consistency of coarse breadcrumbs
- 1/4cupketchupdivided
- 1tablespoonwater
- 1/4teaspoonsalt
- 1/8teaspoonblack pepperfinely ground
- 1poundlean ground beef
Instructions
Preheat the oven to 375 F.
In a large mixing bowl, combine the cracker crumbs, 2 tablespoons of the ketchup, water, salt, and black pepper. Mix well with a fork until a chunky paste is formed.
Add the ground beef to the bowl. Mix with the paste until thoroughly combined.
Place the mixture into the prepared pan and pat down until even. Use a brush to glaze the top of the loaf with the remaining ketchup.
Bake at 375 F for about 40 minutes, or until the internal temperature in the center of the meatloaf reaches at least 160 F. Remove from oven, let cool for 5 minutes, then slice and serve.
Recipe Notes
If you don't have cheddar crackers, you can substitute an equivalent amount of seasoned breadcrumbs.
If you don't have a 1 quart baking dish, use a bread loaf pan (first choice) or an 8 by 8 square pan (second choice).
Nutrition Facts
Meatloaf Without Eggs
Amount Per Serving
Calories 241Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 75mg25%
Sodium 479mg21%
Potassium 439mg13%
Carbohydrates 13g4%
Sugar 3g3%
Protein 25g50%
Vitamin A 75IU2%
Vitamin C 0.6mg1%
Calcium 30mg3%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.
For a fun variation on meatloaf, try meatza!
FAQs
Potential Egg Substitutes
- Extra Breadcrumbs: Breadcrumbs are already found in most meatloaf recipes, but an extra ¼ cup of them can make up for the loss of one egg.
- Olive Oil: Olive oil is far runnier and, naturally, oilier than eggs, so you'll want to add one tablespoon at a time until the consistency seems right.
Eggs are an ingredient in nearly every meatloaf, and they have two distinct roles. Egg yolks, which are mostly water but contain a good amount of protein and fat, add flavor, richness, and moisture. They also help bind the meat together and get the loaf to set in a stable form without the need to overwork the meat.
What can be used as a binder in meatloaf? ›
2. Choose a Binder
- Breadcrumbs.
- Instant rice (uncooked)
- Cornflakes.
- Crackers or croutons, crushed.
- Fine bulgur (uncooked)
- Oats (quick cooking or regular)
- Instant potato flakes (use 1/2 cup)
- Quick-cooking barley (uncooked; use 1/2 cup)
Basically, eggs are used in meatloaf as a binder, but there is no absolute rule that says you have to use them. In a pinch, you can substitute 1/4 cup mayonnaise for 1 egg (mayo is an emulsion of egg and oil), as a bonus the extra oil from the mayonnaise makes a moister meatloaf (okay, and a few more fat calories).
What can I use instead of eggs to bind meatballs? ›
Thankfully, mashed potatoes work as an excellent egg substitute for meatballs. The function of egg in meatballs has very little to do with flavor and more to do with its binding properties, similar to why you might use breadcrumbs in meatloaf or burgers: to help everything hold together.
What can I add instead of eggs? ›
Egg replacers
- Vinegar & baking soda. Replace 1 egg with: 1 teaspoon baking soda, 1 tablespoon vinegar. ...
- Unsweetened applesauce. Replace 1 egg with: 1/4 cup applesauce. ...
- Plain or vanilla soy yogurt. Replace 1 egg with: 1/4 cup yogurt. ...
- Silken tofu. ...
- Ripe banana. ...
- Ground flaxseed.
When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs. Alternatively, rice, barley, corn flakes, crackers, and dried soup mix can also stand in as binding ingredients as well. Including larger quantities of these items should help solve the problem.
Why do people put milk in their meatloaf? ›
The wet ingredients you add to meatloaf make it juicy. Using whole milk will add more richness and fat that keeps it from going dry. Along with ketchup and Worcestershire sauce, it gives meatloaf a marvelous texture.
Why put ketchup in meatloaf? ›
Whether you slather a thick layer of ketchup on top of the meatloaf before it goes into the oven, add a few tablespoons to the ground meat mixture, or serve extra ketchup on the side, this tangy-sweet, umami-rich condiment balances out the richness of the beef, making it an essential part of the dish.
What is the basic meatloaf formula? ›
The Basic Meatloaf Formula
All recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a “panade” made of bread or crackers soaked in milk. Along with a few eggs, this panade helps to hold the ground meat together and adds some essential moisture to the mix.
“Bread crumbs are the best filler for meatloaf,” Salazar says. Dry bread crumbs work with your other liquid binding ingredients (like milk and egg—more on those in a minute) to help hold your loaf together and give it a crumbly, tender texture.
What can I add to meatloaf so it's not dry? ›
To get a meatloaf that is moist (not dry) we need two things: binders and temperature control. When making meatloaf or meatballs, it's standard practice to add some kind of breadcrumb/cracker meal/soaked bread as well as eggs and, often, milk.
How to bind breadcrumbs without an egg? ›
The typical three-step process is flour, eggs and then breadcrumbs. Instead of the egg, Moskowitz recommends a mix of cornstarch and water, which, when stirred together, forms a slurry. It, too, is an effective glue, and you may even notice more crispness to, say, your chicken parm.
How much mayo replaces one egg? ›
Mayonnaise. Eggs are a key ingredient in mayonnaise, so it makes sense that it can be a perfect substitute when you're out of eggs. Use 3 tablespoons of mayo as an egg substitute.
Can I use mayo if I dont have eggs? ›
Mayonnaise. If you have a jar of mayo in the fridge, you can use 3 tablespoons in place of one egg. "Mayonnaise has been used as an egg substitute because of its moistening properties and is best suited for cakes with strong flavors, like spice cakes and chocolate cakes," Tutunjian says.
What can I use as a binder in meatloaf instead of breadcrumbs? ›
If you don't have any bread, you can substitute it for breadcrumbs, crackers, cereal grains, oatmeal, instant rice, instant barley, or even potato flakes!
What can I use instead of egg before breadcrumbs? ›
Milk or Buttermilk, Yogurt, Mayonnaise, Vegetable or Chicken broth, Oil, and Mashed Potatoes are some alternatives that can be used instead of eggs in breading or flouring meat.
Can you use mayonnaise in place of an egg? ›
Mayonnaise. If you have a jar of mayo in the fridge, you can use 3 tablespoons in place of one egg. "Mayonnaise has been used as an egg substitute because of its moistening properties and is best suited for cakes with strong flavors, like spice cakes and chocolate cakes," Tutunjian says.
