This egg-free, fuss-free meatloaf is delicious, easy to make, and brimming with nostalgia.
For much of my childhood, I had no taste for meatloaf. I remember watching my mother in our kitchen as she used her hands to massage the seasonings into the beef, and something about it didn’t exactly set my appetite aflame. But I came around to loving it in the same way that, as a young adult, I came around to enjoying cilantro, celery, raw onion, and steak.
It is often regarded as pure culinary Americana in a loaf pan. I can’t argue with that. The history of this dish, once it made its way to North American soil, begins in colonial times, when German immigrants created something called scrapple—a blend of ground pork and cornmeal. Evolving over time to include different kinds of meat and starch, this ultimately laid the groundwork for the meatloaf we enjoy today.
I’ve seen everything from oats to crushed crackers incorporated in meatloaf recipes.
Personally though, my favorite happens to be breadcrumbs, which is exactly what this recipe calls for, and for those avoiding eggs, this version is egg-free, too! The result is a spectacularly tasty meatloaf that is tender and flavorful and, most importantly, not dry.
Is Meatloaf Without Eggs Healthy?
Let me begin by saying that meatloaf is over 80% meat in the form of ground beef, so it’s definitely a high-fat dish and not one to eat every day. However, to keep the fat in check, this recipe calls for a leaner ground beef, with 15% fat. To reduce the sugar, use a low-sugar ketchup, and to reduce the salt, swap in a low-sodium Worcestershire sauce. To suit a gluten-free diet, feel free to use your preferred store-bought gluten-free breadcrumbs or make your own using your favorite gluten-free bread.
In Defense Of Adding Milk To Meat
Recently, I decided to go back and reflect on some of my biggest trial-and-error-induced Aha! moments in the kitchen. The bulk of these learning moments centered around my learning how to get comfortable (and confident) cooking meat. Some time ago, I learned that the chemical properties of things like milk and buttermilk cause the collagen and protein in meat to break down, thereby gently tenderizing the meat. Suffice to say, I highly recommend NOT skimping on the milk when cooking dishes like this yummy meatloaf. The outcome is perfectly tender and delicious, owing much to the inclusion of the milk.
How do I store leftovers?
Store cooked meatloaf in an airtight container or wrap tightly with food-safe wrap or foil and keep in the fridge. This meatloaf will stay fresh for up to 4 days. To store in the freezer, slice the meatloaf into smaller pieces and store in a freezer-safe container. Stored properly, the meatloaf will stay good for up to 3 months.
Serving Suggestions
As far as what to serve alongside the most delicious meatloaf ever, you can never go wrong with a big hearty salad. This Grilled Zucchini and Green Bean Salad is just so yummy and a great accompaniment to a meatloaf. On the other hand, you can always go the roasted vegetable route. These Roasted Brussels Sprouts and Asparagus are out of this world and would be a great addition to the menu here.
For more meatloaf variations, take a look at this Smoked Meatloaf, this BBQ Meatloaf, or even this Cracker Barrel Meatloaf.
Ingredients
- 1 1/2 pounds ground beef 85/15 recommended
- 3/4 cup breadcrumbs
- 3/4 cup milk
- 1/4 cup shredded Parmesan cheese
- 1/2 cup diced onion
- 1 garlic clove minced
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon table salt
- 1/2 teaspoon black pepper
- 1/2 cup ketchup
- 2 teaspoons balsamic vinegar
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine ground beef, breadcrumbs, milk, Parmesan cheese, onion, garlic, 2 tablespoons ketchup, Dijon mustard, Worcestershire sauce, salt, and pepper. Mix well to combine.
- Prepare the meatloaf glaze by mixing ½ cup ketchup and the balsamic vinegar in a small bowl.
- Line a bread loaf pan with aluminum foil and smear approximately 2 tablespoons of the glaze on the bottom. Add the meat mixture into the pan, pressing firmly to fill evenly.
- Spread the remaining glaze on top of the meatloaf.
- Bake in the oven for 55 minutes or until the internal temperature reaches 160°F.
- Remove from the oven and let cool slightly before slicing and serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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