This dairy free and egg free meatloaf recipe is juicy, tender, and full of flavor. It's easy to make with simple ingredients the whole family will enjoy. Great for a hearty dinner or meal prep!
I didn't grow up eating meatloaf, so it's never been one of those nostalgic comfort foods for me. But after nearly a decade of making my famous dairy free and egg free meatballs, I figured it was time to give meatloaf a try. Goodness, y'all, why did nobody tell me what I've been missing?!
It's savory, full of flavor, and doesn't take much effort to make. The texture is soft yet holds together perfectly, and the rich, tangy glaze takes it over the top. It's quickly become a go-to meal in our house.
Ingredient notes
Traditional meatloaf recipes call for eggs and milk. You won't find those ingredients here! Just straight-forward, common ingredients you probably already have on hand.
- Ground beef: I recommend using 85/15 or 80/20 ground beef. Anything leaner will be too dry and anything fattier will make the meatloaf too greasy.
- Bread crumbs: Panko breadcrumbs are great for binding everything together. If you want to make gluten free meatloaf, use gluten-free breadcrumbs, almond flour, or oat flour.
- Onion: A yellow or white works best! Finely dice the onion or use this handy food chopper (or food processor) so you don't have big chunks in your meatballs. The excess liquid will keep the meatloaf moist so I don't recommend substituting with onion powder.
- Flax egg: During recipe testing, we preferred the meatloaf made with flax egg over other substitutions. Mixing ground flaxseed with water creates a thick, egg-like binder I use often in cooking and baking.
- Seasoning: Use whatever you prefer from your spice cabinet. I suggest italian seasoning, garlic powder, salt, and pepper.
- Meatloaf glaze: Thick ketchup is the base for our meatloaf sauce that goes on top. I add a little brown sugar to help balance the acidity and give the glaze a glossy finish.
How to make meatloaf without eggs or milk
This is a quick overview of the steps with easy-to-follow step-by-step process photos. For measurements and detailed directions, jump down to the recipe card.
Step 1: Combine meatloaf mixture
Add all of the ingredients to a large bowl and use your hands to mix together until well combined. Be careful not to over-mix though, as that can make the ground meat tough.
Step 3: Bake meatloaf in oven
Bake for 40 minutes, then remove from oven. Whisk the ketchup and brown sugar together in a small bowl then spread the mixture over the meatloaf. Bake for an addition 15-30 minutes, or until cooked through and a meat thermometer reads an internal temperature of 160F.
Step 4: Let baked meatloaf rest
Once cooked, let meatloaf sit for 10 minutes before slicing and serving. This gives the juices time to redistribute and settle. I suggest serving with a side of mashed potatoes, roasted baby potatoes, green beans, or dairy free and egg free dinner rolls.
Storage tips
This meatloaf stores well and reheats beautifully. Here's how to keep it fresh and flavorful! Store leftovers in an airtight container in the fridge for up to 5 days and reheat individual portions in the microwave. To freeze after cooking, let the meatloaf cool before freezing it whole or sliced for up to 3 months. You can also freeze the raw meatloaf. Just shape it, freeze, then thaw in the fridge before baking.
Related recipes
If you like this recipe, I'm sure you'll love my other allergy friendly dinners too!
- My dairy free hamburger helper features savory ground beef in a creamy tomato sauce with macaroni noodles.
- Dairy free beef stroganoff combines ground beef and fresh mushrooms in a rich, creamy sauce. Hearty, satisfying, and perfect for busy weeknights.
- Dairy free shepherd's pie is a comforting casserole with a savory meat and vegetable filling, topped with creamy mashed potatoes.
- This dairy free tater tot casserole is made without cheese, eggs, or cream of mushroom soup. Great for freezing or making ahead.
Whether you have an egg allergy or simply ran out of eggs, this delicious allergy-friendly meatloaf is for you! If you give it a try, let me know what you think by leaving a comment below.
Easy Dairy-Free and Egg-Free Meatloaf Recipe
Ingredients
- 1 pound ground beef
- ⅓ cup panko bread crumbs
- ¼ cup diced yellow onion
- 1 tablespoon ground flaxseed
- 3 tablespoon water
- 2 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup ketchup
- 1 tablespoon brown sugar
Instructions
- Preheat oven to 350F and line a rimmed baking sheet with foil coated with cooking spray. Add ground meat, bread crumbs, onion, ground flaxseed, water, and seasonings to a large mixing bowl. Using your hands, mix together until well combined and incorporated, being careful not to over-mix.
- On the prepared baking sheet, shape the mixture into a loaf about 8x4 inches. Alternatively, place in a loaf pan for a more uniform shape. Whisk the ketchup and brown sugar together in a small bowl then set aside.
- Bake meatloaf for 40 minutes, remove from oven, spread glaze all over the top and sides, then return to the oven. Bake for an additional 15-30 minutes. Meatloaf is cooked when a meat thermometer reads an internal temperature of 160F.
- Once cooked, remove from oven, and let rest for 5-10 minutes before slicing and serving. This lets the juices redistribute and settle. Serve with a side of mashed potatoes, roasted potatoes, green beans, or dinner rolls.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 5 days. Reheat individual servings in the microwave until warm.
- Freeze after cooking: Let the meatloaf cool, then freeze whole or sliced for up to 3 months. For slices, freeze on a parchment-lined pan before transferring to a bag for easy reheating. Warm whole at 350F for about 10 minutes or microwave individual slices.
- Freeze before cooking: Prepare meat mixture and shape the meatloaf, then freeze raw in a bag or container for up to 3 months. Thaw in the fridge before baking, adding 10-15 minutes to the cooking time if needed.
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