Making meatloaf without eggs is as easy as it is convenient. Made to taste great and come together in minutes, this is one comforting dish the whole family can enjoy.
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We love to eat meatloaf around here, but we don't eat it too often due to the cost of ground beef. That said, when we find a deal or it goes on sale, we make sure to add it to our $200 Monthly Meal Plan.
This meatloaf is made with no eggs and still tastes incredible! Perfect for when you don't want to make a trip to the grocery store or are looking to avoid it due to allergies.
We have several egg free recipes including Eggless Banana Bread, Eggless Blueberry Muffins, and Chocolate Chip Cookies Without Eggs, but this meatloaf is a comfort food recipe like no other.
My family can't even taste the difference between this meatloaf and our regular meatloaf recipes like Meatloaf with Ritz Crackers, Meatloaf with Oatmeal, and our Healthy Turkey Meatloaf.
Whenever I make this Meatloaf Without Eggs, I'm lucky if any survives to turn leftovers into sandwiches the next day!
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💛 Why You'll Love This Recipe
- It's simple. Just meat, milk, crumbs, and seasonings, nothing fancy. You likely already have everything in your pantry.
- It comes together fast. Meatloaf may take time to bake, but the mixture itself mixes up faster than the oven preheats. Perfect for busy nights or Lazy Sunday Dinner Ideas.
- It tastes great. No one will notice anything missing. This meatloaf is moist, flavorful, and holds together beautifully thanks to the milk and breadcrumbs.
🛒 Ingredients
Ground Beef- Use an 80/20 blend for the best texture. Leaner beef can turn out dry after baking.
If you have extra ground beef, try my Ground Beef Pot Pie, Poor Man's Beef Stew, or Easy Shepherd's Pie with Instant Mashed Potatoes.
Breadcrumbs - Italian breadcrumbs add great flavor, but plain or panko work fine with what you already have.
Milk - Any unsweetened milk (dairy or almond) helps keep the meatloaf moist and binds the breadcrumbs.
Ketchup - A simple classic topping, but you can swap it for your favorite glaze if preferred.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Milk. You can use any milk that you may have on hand, but I recommend avoiding anything with added sweetener or flavor (for obvious reasons).
Breadcrumbs. You can swap out the bread crumbs for 1 cup of oats or cracker crumbs if desired.
💰 Budget-Friendly Tips
Use cheaper meats. Swap half (or all) of the ground beef for ground turkey, pork, or chicken to cut the cost without sacrificing flavor.
Use leftover veggies. Finely chop leftover onions, celery, or peppers to add moisture and make the meat go further. (I add bell peppers and onions to our Healthy Turkey Meatloaf.)
Buy in bulk. Purchase ground meat in family-size packs, divide into portions, and freeze for future meals.
Serve with low-cost sides. Pair Meatloaf Without Eggs with inexpensive favorites like mashed potatoes, canned green beans, roasted carrots, or buttered noodles to create a filling meal without adding much cost.
🥄 Instructions for Meatloaf Without Eggs
Step 1: Preheat oven to 350 degrees F and grease a 9x5 bread loaf pan with cooking spray. Set aside. **See the recipe card for baking instructions using an 8x8 baking dish.
Step 2: In a large bowl, combine all of the ingredients except for the ketchup.
Step 3: Mix well to distribute ingredients evenly.
Step 4: Pour the meatloaf mixture into your prepared pan.
Step 5: Bake in the oven for 1 hour. Remove from oven and drain grease from pan.
Step 6: Spread ketchup over the top of the meatloaf so that it's evenly covered.
Step 7: Return the pan to the oven and bake for an additional 30 minutes until the internal temperature reaches 160 degrees F on an instant read thermometer.
Step 8: Remove from oven and let cool for 5 minutes before slicing and serving.
👩🏻🍳 Expert Tips
- Baking Instructions. Cook in an 8x8 baking dish at 350°F for 45 minutes, then remove from the oven. Drain grease, add ketchup on top, and return to the oven for another 15 minutes or until the internal temperature reaches 160°F.
- Cooking Options. You can use an 8x8 baking dish or a bread loaf pan for your Meatloaf Without Eggs. Both work well but require different cooking times due to their shapes. The square pan provides more servings, ideal for larger groups.
❄️ Storage, Reheating & Make Ahead
Storage
- Refrigerate: Keep leftover meatloaf in an airtight container for up to 5 days.
- Freeze (Cooked): Freeze cooked slices or a whole loaf for up to 2 months. Thaw in the fridge overnight or on the counter for a few hours.
- Freeze (Raw): Wrap unbaked meatloaf well and freeze in a freezer-safe pan. Thaw in the fridge overnight before baking.
Reheating
- Oven: Place slices in a lightly foil-covered dish and reheat at 350°F for about 15 minutes.
- Microwave: Warm 1-2 slices on a microwave-safe plate for 1-2 minutes.
Make Ahead
- Prepare the Meatloaf Without Eggs, cover, and refrigerate until baking time.
- If using a glass pan, let it rest on the counter for 30 minutes before baking to prevent thermal shock.
🥗 Side Dishes or Pairing Ideas
This Meatloaf Without Eggs recipe goes great with simple classic side dishes like Creamy Garlic Red Skin Mashed Potatoes, Instant Pot Boxed Au Gratin Potatoes, and The Best Canned Green Bean Recipe.
- Instant Pot Boxed Au Gratin PotatoesRecipe $3.02 / Serving $0.30
- The Best Canned Green Bean RecipeRecipe $1.14 / Serving $0.29
- Dairy Free Mashed PotatoesRecipe $2.42 / Serving $0.61
- Easy Canned Corn RecipeRecipe $1.08 / Serving $0.27
❓ Meatloaf Without Eggs FAQs
Using a high fat meat is key. You want to make sure that you use 15% fat or more ground beef for meatloaf as the long cooking time can dry out other varieties.
Milk will help to moisten the breadcrumbs so that they hold the loaf together better. Higher fat milk also helps to retain moisture in the meatloaf for a richer flavor.
I always do. Drain the grease from your meatloaf during the last 15-30 minutes (when you add the ketchup) as it will help the sides to crisp up a little more and help to keep your meatloaf from feeling too greasy or soggy when served.
As long as your meatloaf has some sort of binding agent you can simply omit the eggs. In this recipe, we use breadcrumbs and milk to create a binder, which is why eggs are not needed.
Breadcrumbs, instant rice (uncooked), cornflakes, crushed crackers or croutons, oats (quick cooking or regular), instant potato flakes (use ½ cup) can all be used as binders in meatloaf.
🍽️ More Recipes You'll Love
- Instant Pot Hot DogsRecipe $1.48 / Serving $0.19
- Chicken Divan CasseroleRecipe $8.50 / Serving $1.06
- 5 Ingredient Mac and CheeseRecipe $3.64 / Serving $0.36
- Poor Mans Prime RibRecipe $23.28 / Serving $3.88
🐝 If you tried this Meatloaf Without Eggs, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Meatloaf Without Eggs
Equipment
- 8x4 Bread Loaf Pan or 8x8 baking dish
Ingredients
- 1.5 pounds 80/20 ground beef - ($6.42)
- ½ cup breadcrumbs - ($0.20)
- ½ cup milk - ($0.10)
- ½ teaspoon Worcestershire sauce - ($0.01)
- 1 teaspoons garlic, minced - ($0.05)
- ¼ teaspoon salt - ($0.01)
- ¼ teaspoon ground black pepper - ($0.02)
- ¼ teaspoon onion powder - ($0.02)
- ½ cup ketchup - ($0.16)
Instructions
- Preheat. Preheat the oven to 350°F and grease an 8x4 loaf pan or an 8x8 baking dish.
- Mix. In a large bowl, combine the ground beef, breadcrumbs, milk, Worcestershire sauce, garlic, salt, black pepper, and onion powder. Mix gently just until evenly combined.
- Shape. Press the mixture evenly into the prepared pan.
- Bake.Loaf pan. Bake for 55 to 60 minutes.8x8 dish. Bake for 45 to 50 minutes.
- Top. Remove from the oven, carefully drain excess grease, and spread the ketchup evenly over the top.
- Finish. Return to the oven for 5 to 10 minutes, or until the internal temperature reaches 160°F.
- Rest. Let rest for 5 minutes before slicing.
Notes
- Pan Choice. Both an 8x4 loaf pan and an 8x8 baking dish work, but cooking times will vary.
- Food Safety. Always cook meatloaf to an internal temperature of 160°F.
- Make Ahead. If refrigerating before baking, allow the dish to sit at room temperature for about 30 minutes, especially when using a glass pan.
Nutritional Information
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