Easy Dairy-Free and Egg-Free Meatloaf Recipe

baked ground beef meatloaf with green beans and potatoes.

Easy Dairy-Free and Egg-Free Meatloaf Recipe

This hearty dairy free and egg free meatloaf is packed with flavor and perfect for weeknight dinners. Easy to make, allergy-friendly, and great for leftovers!

Course Main Course

Prep Time 10

Cook Time 55

Resting Time 10

Total Time 1 15

Servings servings

Calories 309kcal

Author Jenna Urben

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

How to Store

- 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.

Nutrition