Last updated on December 17th, 2021
The term “delicious eggless meatloaf” may seem a bit odd, and it certainly may not seem all that exciting. But last year I found out that eggs can be rough on my digestive system. It took some time, but I was finally able to figure out a way to make a decent meatloaf sans eggs.
I’ve asked a dozen different people how they like their meatloaf, and I received a dozen different answers. Many people are attached to having a skin of ketchup on their loaf of meat, which is awesome – for them. Many like the oatmeal and egg glue to hold their meatloaf together, and again, that’s awesome – for them. If you want to mix it up a little bit, have a different meatloaf experience without eggs, ketchup or oatmeal, with a bit of a kick, this might be the meatloaf for you.
Tips & Tricks for delicious Eggless Meatloaf
One of the most challenging parts of capturing the essence of this recipe was to actually write this recipe down. I’ve spent so many years, tossing in a handful of this and a scoop full of that, without taking the time to precisely measure out individual ingredients I had to make this recipe several times over this past month get it just right.
- Ground beef
- Italian seasoned panko or bread crumbs
- Crispy fried onions
- Red bell pepper
- Yellow onion
- Canned diced red tomatoes with juice
- Garlic Powder
- Red Chili Flakes
One thing that’s great about this recipe is that you can be totally flexible about the ingredients, the measurements and substitutions. You may like more or less of something than my family likes and this recipe will still hold up well. If you want avoid gluten as well as eggs, you can replace the Panko / bread crumbs with gluten free oats processed in the food processor to give this meatloaf the same consistency and texture.
Dump all ingredients together into one bowl.
Using a fork or your hands (I prefer using my hands), mix all ingredients until well-combined.
Place meat mixture in rectangular bread loaf pan and pat firmly, eliminating any air pockets.
Bake in 375 degree oven for 45 minutes or until done. Remove from oven and let rest for 10 minutes before serving.
Serve as desired.
What to serve with Meatloaf
Meatloaf is one of those versatile dishes that can go with pretty much anything, depending on your mood. I have a number of great recipes here on Flash in the Pans which compliment this dish quite well. The following are my list of recommendations:
Storage & Reheating Tips
Leftovers will keep for up to five days in the refrigerator. To reheat, place serving of meatloaf o microwave-safe plate and cover with splatter-proof guard (recommended). Heaton high for 1-2 minutes in 1100 watt microwave oven. Increase time if reheating with other leftovers, such as sides.
Delicious Eggless Meatloaf – Allergy Friendly
- 2 1/2 pounds ground beef
- 1/2 cup Italian bread crumbs
- 1/2 cup crispy fried onions
- 1/4 cup celery, finely chopped
- 1/4 cup red bell pepper, finely chopped
- 1/4 cup white or yellow onion, finely chopped
- 1/2 can diced red tomatoes with juice
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/4 tsp red chili flakes
- Preheat oven to 375 degrees F.
- Combine all ingredients together in medium size bowl.
- Using hands or a fork, mix ingredients together until well-blended.
- Pack meat firmly into obolog or rectangular loaf pan.
- Bake in oven for 45 minutes, or until done.
- Remove from oven. Rest for 10 minutes before serving.
- Slice and serve.