How to Make Meatloaf Without Eggs
If you’ve run out of eggs but still want to make meatloaf, there’s no reason to order takeout: You can still pull together a meatloaf dinner that’s egg-free and delicious. Swap in an egg substitute and nobody will ever be able to tell the difference!
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. Roughly ¼ cup of olive oil equals one egg.
- Flax Egg: Flax egg is made by mixing water and flaxseed meal. The ratio of ¼ cup water to one tablespoon of flaxseed meal is equivalent to one egg. So to substitute for two eggs in a meatloaf, you’ll want to mix ½ cup of water with 2 tablespoons of flaxseed meal.
Egg-Free Meatloaf Recipe
- 2 pounds ground beef
- ½ cup olive oil, ½ cup extra breadcrumbs, or ½ cup of water mixed with 2 tbsp. flaxseed meal
- 2 tbsp. garlic, pressed or minced
- 1 medium onion, diced
- 4 tbsp. ketchup
- 4 tbsp. parsley, finely chopped
- ½ cup milk
- 3/4 cup breadcrumbs
- 1 tsp. basil
- 1 tsp. oregano
- ½ tsp. paprika
- 1 tsp. salt
- ½ tsp. pepper
Ketchup Glaze
- 1 cup ketchup
- 2 tbsp. light brown sugar
- 1 tsp. vinegar
- 1 tsp. onion powder
- 1 tsp. garlic powder
- Salt and pepper to taste
Preheat the oven to 375°. Grease your loaf pan with cooking spray or a light coating of vegetable oil. In a big bowl, combine all of the meatloaf ingredients, mixing with your hands until it’s fully combined. Put the meat mixture into the pan and bake for 25 minutes. While the loaf is baking, whisk together the glaze ingredients in a small bowl. After 25 minutes of bake time, pull out the meatloaf and brush the sauce mixture on top, then return the loaf to the oven. Let it bake for another 15 minutes, then rest the meatloaf for 5 minutes before you cut it.
