5 Tricks To Cooking Meatloaf Without Using Any Eggs

Making meatloaf without eggs might seem impossible, but it’s actually super easy!

Eggs traditionally bind ingredients together and add moisture, but plenty of alternatives work just as well. Whether you have an egg allergy or simply ran out of eggs, these tricks will save your dinner plans.

1. Mashed Potatoes Magic

Leftover mashed potatoes aren’t just for midnight snacking! They work amazingly as a binding agent in meatloaf while adding creamy texture and flavor bombs.

For best results, use about ½ cup of mashed potatoes per pound of meat. Bonus points if your potatoes already contain butter and milk for extra moisture magic!

2. Flaxseed Miracle Mix

Ground flaxseeds mixed with water create a gel-like consistency that rivals eggs in binding power! Mix one tablespoon ground flaxseed with three tablespoons water per egg needed.

Let this mixture sit for about 10 minutes until it becomes goopy and egg-like. Your meatloaf will never know what hit it, and you’ll get those fancy omega-3s as a health bonus!

3. Breadcrumb Bonanza

Though breadcrumbs already feature in most meatloaf recipes, ramping them up works wonders when eggs go AWOL! Increase your breadcrumb amount by about 25% and add extra liquid like broth or milk.

Soaking the breadcrumbs in your liquid for five minutes before mixing creates a paste-like texture. Panko breadcrumbs bring extra structure to your loaf’s architecture!

4. Tomato Paste Triumph

Grab that forgotten can of tomato paste lurking in your pantry! Beyond adding rich umami flavor, tomato paste contains natural pectin that helps bind meat mixtures.

Where has this trick been all your life? Use about 2-3 tablespoons per pound of meat. The acidity also tenderizes the meat proteins, creating a melt-in-your-mouth texture that’ll make everyone beg for seconds!

5. Chia Seed Charm

Tiny but mighty, chia seeds transform into binding superheroes when mixed with liquid! Like their flaxseed cousins, they create a gel that holds meat together beautifully.

Mix one tablespoon chia seeds with three tablespoons water per egg replacement needed. Marvel at how these little specks expand into a goopy mixture within 15 minutes. Your meatloaf stays moist while getting a nutritional boost!