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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.

About Eggless Meatloaf

In meatloaf eggs are used as a binder and add moisture.

To make meatloaf without eggs, you need an egg free replacement that can act as a binder and which can also add moisture.

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 an egg free 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.

Can you make meatloaf without eggs?

Yes, you can make meatloaf without eggs as long as you use something to replace the eggs since eggs both bind and moisten meatloaf.

Egg substitute for meatloaf

To substitute eggs in meatloaf, replace each egg with 1 tablespoon of cornstarch and 3 tablespoons of water.

For recipes that call for two eggs, I like to replace it with 2 tablespoons of cornstarch and 1/3 cup of water.


Kosher animals are kept in better conditions than non-kosher animals due to strict kosher health requirements of the animals.

Also, the salting process used as part of the process of making meat kosher is similar to dry brining, and therefore produces a better quality meat.

While I’ve only eaten kosher meat and so I cannot compare, I’ve been told by non-Jews who do not keep kosher that they’ve noticed that kosher meat is of superior quality to cook with.



Defrosting meat in the fridge is the most highly recommended.

To do this, place the frozen meat in a pan and let it thaw. Oftentimes when meat thaws, it releases liquids that can leak onto your fridge, so the pan is really helpful.

Meat typically takes a full day to thaw. Once thawed, it can remain in the refrigerator for a day or two before cooking.


Defrosting meat in water 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 hot water because it can start cooking your meat.

Can you cook FROZEN meat?

According to the USDA, you can cook frozen meat.  It will take 50% longer to cook, but it’s an option. 

You should also cook it on a roasting rack or over vegetables so that the heat can circulate around the meat.


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 as it thaws, 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.”

Adjusting for a Convection Oven

Convection ovens blow the hot air around, producing around 25 to 30 percent more heat.

Since convection ovens produce more heat, you need either lowering the temperature or shortening the cooking time to compensate.

When recipes specify temperatures and cooking times, it’s for conventional ovens, unless specified otherwise.

A simple rule to follow is to lower the temperature by 25ºF or 14ºC when baking cookies and pies, and 50ºF or 28ºC when roasting meat and poultry. Some convection ovens offer separate settings for baking and for roasting.

You can also leave the temperature the same and instead, shorten the cooking time by 25 percent. For example, if your recipe calls for 60 minutes in the oven, check the food after 45 minutes instead.

However, keep in mind, some convection ovens actually make a heat adjustment for you. That is, if you set a convection oven for 350ºF, it might actually set itself to 325ºF to compensate. So, check your manual before making adjustments.


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 still safe to eat but 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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest


Monday 19th of June 2023

This recipe was a lifesaver when I discovered that the last two eggs in the carton had gone bad. I had to double the recipe since I have a large family, and the end result was wonderful. My husband and sons all said it was excellent and want me to use this recipe going forward. I particularly enjoyed the tangy glaze accenting the flavor of the meat mix. The only ingredient changes I made were adding a few tablespoons of mustard and substituting Tony's Creole Seasoning for the black pepper.


Friday 4th of August 2023

I am so glad to hear that this recipe not only saved you when you ran out of eggs (been there!) but also that you and your family enjoyed the recipe so much!! Thank you for sharing that with me :)

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