Meatloaf Without Eggs

sliced meatloaf on a wooden cutting board.

4.67 from 6 votes

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.

Prep Time5

Cook Time1

Cooling Time5

Total Time1 10

Course: dinner, Main Course

Cuisine: American

Servings: slices

Calories: 358kcal

Author: Nicole Durham

Cost: Recipe $6.99 / Serving $1.16

Equipment

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)

US Customary - Metric

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.

Nutrition