You can’t get more classic than meatloaf for dinner. Most people enjoy it, the ingredients are easy to find, and it’s pretty foolproof to make. Net net, it’s one of my top go-tos for a weeknight dinner with the fam.
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That said, I like to keep the ingredient list as short as possible. My kids don’t like it when I get overly fancy with the flavors (sorry soy sauce and brown sugar, you’ve been voted off the island.)
And lastly, I don’t like meatloaf recipes with eggs. It feels like an extra step that’s kind of messy and doesn’t add a whole lot to the end result. Egg allergies are fairly common, so I like that this recipe is free of major allergens.
So here’s my easy recipe Meatloaf Without Eggs.
I use a simple combination of seasoned breadcrumbs, ketchup, dried minced onion, salt, and pepper that flavors the meat beautifully and allows it to bind without using an egg.
The key to keeping your meatloaf moist (sorry if you hate that word) is to use what is commonly referred to as meatloaf mix.
What is meatloaf mix?
Meatloaf mix is a mixture of different ground meats combined to make meatloaf. The exact combination can vary but usually includes ground beef, ground pork, and ground veal. This blend of meats is used in meatloaf recipes to create a balance of flavors and textures. You can usually find it premixed at the grocery store or ask your local butcher.
Here’s a breakdown of the typical meats found in meatloaf mix:
- Ground Beef: Ground beef is a common base for meatloaf mix. It provides a hearty, beefy flavor.
- Ground Pork: Ground pork adds moisture and a slightly sweet and savory flavor to the meatloaf. It helps prevent the meatloaf from becoming too dry.
- Ground Veal: Ground veal is often included in the meatloaf mix to make the meatloaf more tender and flavorful.
Combining these meats allows you to create a well-rounded meatloaf with a blend of flavors and a nice balance of lean and fatty meats. I find that when I use just one of these meats to create a meatloaf, the texture and flavor are lacking.
Whenever I try to make a meatloaf without meatloaf mix, it’s firmly rejected by my kids. I kinda don’t blame them!
Splitting the final mixture into four mini loaves allows for perfect portions that cook in less than half the time! And who could use that on a busy weeknight?
I recommend baking the meatloaves on parchment paper to prevent them from sticking to the pan (and for easier clean-up!)
Serve this yummy eggless meatloaf alongside this recipe for Roasted Apples, Onions, and Potatoes for an easy fall meal.
- 1/2 cup ketchup
- 1/2 seasoned breadcrumbs
- 2 tsp dried minced onion
- 1 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 lb meatloaf mix (ground beef, pork, and veal sold premixed)
- Preheat the oven to 375 degrees F
- Mix ketchup, breadcrumbs, minced onion, salt, and pepper in a large bowl until a paste forms.
- Add the meatloaf mix, and using your clean hands, mix until just combined.
- Shape into four equal mini loaves, roughly the shape of a football, and place on a sheet pan.
- Bake for 25 minutes until cooked through.
Be sure not to overmix to avoid creating an overly dense meatloaf.
If you can't find meatloaf mix, use equal parts ground beef and ground pork instead.
Turkey can be used as a leaner alternative.
Add 1/4 cup of shredded sharp cheddar to the mix for cheesy twist.
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