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Easy Eggless Meatloaf | Mommy's Home Cooking

Easy Eggless Meatloaf

This Easy Eggless Meatloaf is tasty, tender, and juicy, yet holds together well when sliced. Made with simple ingredients, this eggless meatloaf is very easy to make and will satisfy even the pickiest eaters! Make ahead, freezing tips, and many tricks included. 
Course dinner
Cuisine American
Keyword dinner, eggfree, Eggless, meatloaf
Prep Time 10 minutes
Cook Time 50 minutes
resting time 10 minutes
Total Time 1 hour
Servings 8 servings (slices)
Calories 454kcal


  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 2 slices white bread, ripped up into small pieces (see notes)
  • 1/2 cup plain yogurt (see notes)
  • 1/2 cup ketchup
  • 1 cup parmesan cheese
  • 1 tablespoon tomato paste
  • 1 tablespoon Dijon mustard
  • ¼ cup parsley, chopped
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 lb ground beef (see notes)


  • 3/4 cup ketchup
  • 1 tablespoon tomato paste
  • 2 tablespoons light brown sugar
  • 3 tablespoons cider vinegar or white vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper


  • Set oven rack to the middle position, preheat oven to 350º F (177º C). Spray a foil lined baking tray with cooking spray and set aside.
  • Heat a medium-sized sauté pan over medium heat, add olive oil, once hot add onion and garlic; sauté until fragrant, tender and the moisture is released and evaporated, about 3 – 5 minutes. Transfer to a small plate and let it cool for 5 minutes.
  • In a large bowl add bread and yogurt; whisk to combine and allow the bread to absorb all of the moisture. Add sautéed veggies, ketchup, parmesan cheese, tomato paste, Dijon mustard, parsley, Italian seasoning, salt, and pepper; mix until well combined. Add ground beef. Use hands to gently mix meatloaf ingredients until combined, about 1 minute, being careful not to overmix.
  • Form meatloaf mixture into a long, well-packed, approximately 5"-wide loaf shape on the prepared baking tray.
  • Prepare the glaze: In a small bowl, mix together all the glaze ingredients. Spread half of the glaze evenly over the top and sides of the meatloaf; reserve the renaming glaze for later.
  • Bake for 40 minutes. After 40 minutes, spread half of the remaining glaze over the top. Return to the oven and bake for a further 15 – 20 minutes, or until the internal temperature reaches 135 to 140º F (57 to 60º C).
  • Allow meatloaf to rest for 10 minutes before slicing.


Bread: I use sliced classic white bread. This is totally optional, but I like to pulse the bread in a food processor until fine crumbs form before soaking it with the yogurt.
Yogurt: to replace the eggs in the meatloaf recipe I like to use plain yogurt. Regular yogurt, not Greek yogurt. After several tests, I found that Greek yogurt does not have enough moisture to bind the meatloaf. If only Greek yogurt is available, I recommend thinning it out with 2 – 4 tablespoons of milk.
Meat: Select ground beef that is about 80 to 85% lean meat. The fat adds flavors and moisture. Read more details, plus tips and tricks, in the body of the post (above).
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 454kcal | Carbohydrates: 20g | Protein: 26g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 93mg | Sodium: 999mg | Potassium: 558mg | Fiber: 1g | Sugar: 13g | Vitamin A: 535IU | Vitamin C: 6.4mg | Calcium: 215mg | Iron: 3.1mg