Meatloaf Without Eggs • Recipe for Perfection (2024)

FAQs

What ingredient keeps meatloaf from falling apart? ›

Binders like eggs or breadcrumbs will certainly help to keep your meatloaf together.

Eggs are an ingredient in nearly every meatloaf, and they have two distinct roles. Egg yolks, which are mostly water but contain a good amount of protein and fat, add flavor, richness, and moisture. They also help bind the meat together and get the loaf to set in a stable form without the need to overwork the meat.

Thankfully, mashed potatoes work as an excellent egg substitute for meatballs. The function of egg in meatballs has very little to do with flavor and more to do with its binding properties, similar to why you might use breadcrumbs in meatloaf or burgers: to help everything hold together.

If you pull your meatloaf out of the oven after an hour of baking and realize that it's basically a crumbly mess, you likely did one thing wrong — you didn't include enough of your binding ingredient. Right after your meat, your binder, Frugal Cooking attests, is your most important meatloaf ingredient.

You should have some minced onions, but you should not overmix the ingredients (the longer you work the ground meat, the denser the loaf will be). Get everything together, mix lightly with your hands and make a loose loaf. Covering the top loosely with some bacon will also help keep the loaf moist.

Eggs act as a binder in meatballs and meatloaf. Without them you might find the texture of your meatballs to be a little crumbly and they may fall apart if handled roughly.

Milk: Milk adds moisture and flavor to the meatloaf. Egg: Egg acts as a binder for the meatloaf so it doesn't fall apart when sliced, plus it adds flavor, moisture, and richness. Seasoning: This meatloaf is seasoned simply with Italian seasoning, garlic powder, salt, and pepper.

Whether you slather a thick layer of ketchup on top of the meatloaf before it goes into the oven, add a few tablespoons to the ground meat mixture, or serve extra ketchup on the side, this tangy-sweet, umami-rich condiment balances out the richness of the beef, making it an essential part of the dish.

The Basic Meatloaf Formula

All recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a “panade” made of bread or crackers soaked in milk. Along with a few eggs, this panade helps to hold the ground meat together and adds some essential moisture to the mix.

Is one better than the other? Both options are great for meatloaf depending on your preference. Panko usually comes from white bread and doesn't include the crust. It tends to be dryer and flakier in consistency than regular bread crumbs, so they absorb less and produce a lighter-tasting meal.

Can I use mayo instead of eggs in meatloaf? ›

Basically, eggs are used in meatloaf as a binder, but there is no absolute rule that says you have to use them. In a pinch, you can substitute 1/4 cup mayonnaise for 1 egg (mayo is an emulsion of egg and oil), as a bonus the extra oil from the mayonnaise makes a moister meatloaf (okay, and a few more fat calories).

Mayonnaise. Eggs are a key ingredient in mayonnaise, so it makes sense that it can be a perfect substitute when you're out of eggs. Use 3 tablespoons of mayo as an egg substitute.