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Meatloaf without Eggs

This classic meatloaf is made without eggs and is moist and delicious. Serve with mashed potatoes and green beans for an easy dinner!

Meatloaf with green beans and mashed potatoes on a white plate on a white marble counter

Making a delicious meatloaf without eggs is easier than you may expect.

Personally, I hate when I use substitutions and it changes the flavor or texture of a classic dish, so I made sure this meatloaf is identical in every way to a meatloaf that does use eggs.

While I always have egg-free recipes on hand in case I run out of eggs and need a quick alternative, I am not egg free myself.

Therefore, I am not a fan of using alternatives that aren’t just as good as any of my versions that do include eggs.

This got me thinking, if I couldn’t eat eggs, I certainly wouldn’t want to sacrifice by having a lower quality dish.

So, that is why I started sharing recipes like my eggless cornbread and eggless brownies, and now this tasty meatloaf.

What are Eggs used for in Meatloaf?

Eggs do three things in most recipes: they help bind the ingredients together, act as a mild leavening agent, and they add moisture.

What can you use instead of eggs in meatloaf?

There are a number of egg replacement options available, but my favorite replacement for eggs, whether it is meatloaf or eggless pumpkin pie, is 2 tablespoons of cornstarch and 3 tablespoons of water per egg.

Is this meatloaf dairy free?

Since this meatloaf does not contain dairy, this is a dairy free meatloaf.

Can I make this meatloaf gluten free?

Yes, to make a gluten free meatloaf using this recipe, all you have to do is switch out the breadcrumbs for 1/2 cup of gluten free instant potato flakes and make sure all the other ingredients are labeled gluten free.

Can I use oatmeal instead of breadcrumbs?

Sure. To make this meatloaf with oatmeal, just replace the breadcrumbs with 2 1/2 cups of quick oats.



This method is the most highly recommended. Meat typically takes at least a full day to thaw. Once thawed, the poultry can remain in the refrigerator for a day or two before cooking.


This should take two to three hours.  Submerge your sealed meat in a pot or bowl full of cold water.  Change out the water every 30 minutes or so. 

Do not use warm or hot water.  It is unhealthy to do so, can start cooking your meat, and doesn’t do so evenly.


If you have extra raw meat that you didn’t use but want to refreeze, you can, as long as it was thawed in the fridge.

According to the USDA, “food thawed in the refrigerator is safe to refreeze without cooking.”  However, you do lose quality when refreezing previously defrosted meat. 

Every time you defrost meat, it loses moisture through thawing which also leads to a loss in flavor.  To compensate for this, marinate the meat to add more flavor and juice.”

The USDA also says not to “refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.”


Once cooled, place in an airtight container and refrigerate. Store for 3 to 4 days.


Freeze leftovers within 3-4 days.  Place in an airtight container or resealable freezer bag. 

Freeze for up to 6 months.  After that, it is safe to eat. However, the quality begins to degrade.

Yield: 10 servings

Meatloaf Without Eggs

Meatloaf with green beans and mashed potatoes on a white plate on a white marble counter

This classic meatloaf is made without eggs, so it is completely dairy free. It is also extremely moist and juicy!

Prep Time 10 minutes
Cook Time 55 minutes
Rest Time 10 minutes
Total Time 1 hour 15 minutes


  • 1 pound ground beef
  • 1 cup bread crumbs
  • 1/2 cup onion, diced
  • 2 tablespoons cornstarch
  • 2 tablespoons ketchup
  • 1 tablespoons soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 2/3 cup water

For the Topping:

  • 1/4 cup ketchup
  • 2 tbsp. packed light brown sugar
  • 1 tbsp. apple cider vinegar*


    1. In a large bowl: add the beef, bread crumbs, onion, cornstarch, ketchup, soy sauce, salt, garlic powder, and pepper. Mix by hand until well combined.
    2. Add water and mix again very well. Don't worry if the meat seems a little wet, the cornstarch thickens and becomes more binding with heat.
    3. Place the meat mixture into a loaf pan and pat down into an even layer.
    4. In a small bowl, add 1/4 cup ketchup, the brown sugar, and vinegar. Stir to combine.
    5. Pour the sauce on top of the meatloaf and spread it into an even layer.
    6. Bake at 350°F or 175°C uncovered for 55 minutes.
    7. Remove and let rest for 10 minutes before serving.


*red wine vinegar and even white vinegar can be used

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 197Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 505mgCarbohydrates: 15gFiber: 1gSugar: 5gProtein: 14g

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