Making an eggless meatloaf can be easily achieved with a few simple substitutes for eggs. Here's a recipe for eggless meatloaf that is both easy to prepare and helps bind the ingredients together without breaking:
Ingredients:
- 1 ½ pounds (680 grams) ground meat (beef, turkey, or a combination)
- 1 cup breadcrumbs
- ½ cup finely chopped onion
- ½ cup finely chopped bell pepper
- ½ cup finely grated carrot
- 2 cloves garlic, minced
- ¼ cup ketchup or tomato sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon dried herbs (such as thyme, oregano, or parsley)
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions:
Preheat your oven to 375°F (190°C) and lightly grease a loaf pan.
In a large mixing bowl, combine the ground meat, breadcrumbs, onion, bell pepper, carrot, garlic, ketchup or tomato sauce, Worcestershire sauce, soy sauce, olive oil, Dijon mustard, dried herbs, salt, and black pepper. Mix the ingredients thoroughly using your hands or a spoon until well combined.
Transfer the meatloaf mixture to the greased loaf pan, gently pressing it down to form a loaf shape. Smooth the top with the back of a spoon or your hands.
Bake the meatloaf in the preheated oven for approximately 50-60 minutes or until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer.
Once cooked, remove the meatloaf from the oven and let it rest for a few minutes before slicing and serving. This allows the meatloaf to set and retain its shape without breaking apart.
By incorporating the grated carrot, breadcrumbs, and other ingredients as binding agents, you can achieve a cohesive meatloaf without relying on eggs. The meatloaf should hold together well while still providing a delicious and satisfying meal.