This Easy Eggless Meatloaf is tasty, tender, and juicy yet holds together well when sliced. Made with simple ingredients, this eggless meatloaf is very easy to make and will satisfy even the pickiest eaters! Make ahead, freezing tips, and many tricks included.
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!
Ingredients Notes & Substitutions
Bread: To bind the meatloaf, I use sliced classic white bread instead of breadcrumbs or panko. This is totally optional, but I think it adds a better texture.
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.
3 – Form Meatloaf
Form meatloaf mixture into a long, well-packed, approximately 5-inch-wide loaf shape on the prepared baking tray.
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.
Meatloaf Sauce
The best moment of digging into a piece of meatloaf is when you grab an edge with the tangy and delicious sauce.
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.
Tip And Trick to Make Eggless Meatloaf
- Substitute Eggs: 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.
- Use ¼ cup of plain yogurt for 1lb of ground beef.
- Use ½ cup of plain yogurt for 2lb of ground beef.
- For a moist meatloaf, soak the bread in the yogurt until it becomes thick and mushy before adding the rest of the ingredients.
- Choose the right meat! Select ground beef that is about 80 to 85% lean meat. The fat adds flavors and moisture.
- Sauté the veggies until lightly brown to add sweetness and taste.
- Make sure to rest the meatloaf for 5-10 minutes before slicing it to give the juices time to redistribute and settle.
Frequently Asked Questions
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 with 2 – 4 tablespoons of milk.
*Use ¼ cup of plain yogurt for 1lb of ground beef.
*Use ½ cup of plain yogurt for 2lb of ground beef.
Select ground beef that is about 80 to 85% lean meat. You can also use a meat blend. Any combination of beef, veal, pork, or lamb works great. If you’re using very lean meat, such as chicken or turkey, consider combining it with about 20% ground pork. The pork’s fat will keep the meatloaf moist and tender.
Baking at a moderate temperature of 350º F (177º C) gently cooks the meat and prevents drying out.
*Bake 2lb meatloaf at 350° for 50-65 minutes.
*Bake 1lb meatloaf at 350° for 40-50 minutes.
The best way to ensure it is cooked through is to use a meat thermometer, which inserted into the center of the meatloaf should read an internal temperature of 135 to 140º F (57 to 60º C).
You can totally freeze meatloaf either before or after cooking.
To freeze before cooking, place the meat mixture in a loaf pan lined with plastic wrap. Once the meatloaf mixture has been shaped in your loaf pan, wrap tightly, and then cover with foil and freeze. Defrost raw frozen meatloaf in the refrigerator for 24 hours. Bake as directed.
To freeze after cooking, allow the meatloaf to cool completely. Then slice as desired. Wraps the slices individually with plastic wrap and foil. Seal well. Place all slices in an airtight container or freezer bag. Freeze up to 3 months.
Microwave: Brush meatloaf with leftover cooking juices or beef stock. Place in 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.
I love to serve meatloaf with and side of fluffy mashed potatoes, sweet plantains, and homemade eggless dinner rolls. It’s a feast that will satisfy even the pickiest eaters!
Meatloaf can be made 2 days ahead; wrap in foil and chill. Then add the glaze and bake as instructed in the recipe.
Storing & Freezing Instructions
Store Leftovers
Store leftovers in the refrigerator for up to 3 days.
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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.
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Easy Eggless Meatloaf
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 2 slices white bread, ripped up into small pieces (see notes)
- 1/2 cup plain yogurt (see notes)
- 1/2 cup ketchup
- 1 cup parmesan cheese
- 1 tablespoon tomato paste
- 1 tablespoon Dijon mustard
- ¼ cup parsley, chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 lb ground beef (see notes)
Glaze:
- 3/4 cup ketchup
- 1 tablespoon tomato paste
- 2 tablespoons light brown sugar
- 3 tablespoons cider vinegar or white vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
Instructions
- Set oven rack to the middle position, preheat oven to 350º F (180º C). Spray a foil lined baking tray with cooking spray and set aside.
- Heat a medium-sized sauté pan over medium heat, add olive oil. Once hot, add onion and garlic; sauté until fragrant and tender, 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 of 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.
- Form meatloaf mixture into a long, well-packed, approximately 5"-wide loaf shape on the prepared baking tray.
- 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.
- 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.
- Substitute Eggs: 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.
- Use ¼ cup of plain yogurt for 1lb of ground beef.
- Use ½ cup of plain yogurt for 2lb of ground beef.
- For a moist meatloaf, soak the bread in the yogurt until it becomes thick and mushy before adding the rest of the ingredients.
- Choose the right meat! Select ground beef that is about 80 to 85% lean meat. The fat adds flavors and moisture.
- Sauté the veggies until lightly brown to add sweetness and taste.
- Make sure to rest the meatloaf for 5-10 minutes before slicing it to give the juices time to redistribute and settle.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
