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Easy Eggless Meatloaf | Mommy's Home Cooking
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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
Prep Time 10 minutes
Cook Time 50 minutes
resting time 10 minutes
Total Time 1 hour
Servings 8 servings (slices)
Calories 454kcal

Ingredients

Glaze:

Instructions

  • Set oven rack to the middle position, preheat oven to 350º F (180º 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 and tender, 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.

Notes

 
Bread: I use sliced classic white bread. 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.
Extra Tips:
  • Substitute Eggs: 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.
    • Use ¼ cup of plain yogurt for 1lb of ground beef.
    • Use ½ cup of plain yogurt for 2lb of ground beef.
  • For a moist meatloaf, soak the bread in the yogurt until it becomes thick and mushy before adding the rest of the ingredients.
  • Choose the right meat! Select ground beef that is about 80 to 85% lean meat. The fat adds flavors and moisture.
  • Sauté the veggies until lightly brown to add sweetness and taste.
  • Make sure to rest the meatloaf for 5-10 minutes before slicing it to give the juices time to redistribute and settle.
 
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

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