This eggless meatloaf will become a favorite on your meal rotation because it’s easy to make and cooks fairly quickly in your Instant Pot (but you can make it in the oven, too!) Plus, it's allergy-friendly and gluten free so everyone can enjoy it!
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My kids are both severely allergic to eggs in all forms, even baked into things. Of course, it’s common to have eggs baked into muffins, cookies, and cakes. But one dish you might not think of having eggs is meatloaf.
Why, why, why do these things have eggs in them? 🤷♀️
Well, eggs have protein and fat that work as binders and add moisture to meatloaf. Does that mean egg free meatloaf is dry and crumbly? Absolutely not!
You can make meatloaf without eggs (and other common allergens like dairy, wheat/gluten, and soy) and you won’t even know the difference.
What can I use in place of eggs in meatloaf?
I have tried a few different egg substitutes in meatloaf including:
- Flax “eggs” - 1 tablespoon of flaxseed meal mixed with 3 tablespoons of warm water.
- Aquafaba - the brine or juice from a can of garbanzo beans.
- Pureed vegetables or applesauce
The end result was fine but I wondered if a substitute was really needed so I tried omitting eggs and substitutes altogether. It turns out, you can make a delicious meatloaf without eggs (or an egg substitute!)
Ingredients
- Ground turkey or beef - I have made this recipe using just ground turkey or mixing a pound of ground turkey with a pound of 80/20 ground beef. They both turn out great but the ground turkey meatloaf is a leaner option. It really comes down to your taste preference.
- Rolled oats or gluten free breadcrumbs - I usually use the Good & Gather brand gluten free breadcrumbs from Target because they're easy to find and inexpensive. If you want to make this meatloaf without breadcrumbs, try using the same amount of rolled oats. Just be sure to use gluten free oats if you’re following a gluten free diet. And, if you don’t want to see whole oats in your meatloaf, you can put them in a food processor, chopper, or blender and pulse a few times to chop them up a little.
- Ketchup - Most are free of the top 9 allergens and are gluten free but always check labels to make sure. Corn syrup is a common ingredient in ketchup but if you’re allergic to corn, you can find corn free ketchup like Simply Heinz. If you’re allergic to tomatoes, you can make your own ketchup or buy a tomato free substitute.
- Dijon mustard - if you have an allergy to mustard, this recipe will still taste good without the mustard so just omit it.
- Minced garlic
- Dried onion flakes - you can use fresh onion finely chopped instead if you don’t have dried. I recommend substituting ½ cup raw onion.
- Worcestershire sauce - This is a flavor enhancer that does contain fish (anchovies) so please omit it if you have a fish allergy. Also, it can contain soy and gluten. Read labels carefully and find one that is safe for you. We use Lea and Perrins which is soy and gluten free.
- Rubbed sage
- Salt
- Pepper
- Brown sugar
- Garlic powder
- Onion powder
- Apple cider vinegar
How to make eggless meatloaf
Making no egg meatloaf is easy! Start by adding all of the ingredients to a large bowl and mixing them together.
To mix, you can use a large fork or spoon. Honestly, I just use my *very clean* hands. 😁
To cook the meatloaf, you can use a couple of different methods:
Instant pot method (my favorite!)
Start by putting a piece of aluminum foil over the Instant Pot trivet so it covers it. Place your meatloaf mixture in the middle and form it into a circle using the trivet as the guide. Pull up the corners of the foil and form it gently around the meatloaf.
Add ½ cup of water to the Instant Pot and place the trivet with the meatloaf inside making sure the foil is high enough to prevent juices from leaking out.
If you really want to save time and maximize the power of the Instant Pot, you can make mashed potatoes at the same time! Just follow this recipe but add the meatloaf on top of the potatoes and follow this recipe’s cooking time.
Put the cover on the Instant Pot and be sure the pressure valve is set to “sealing”. Then, press the “manual” button and set it to 25 minutes. Allow the pressure to naturally release for 15 minutes.
While it’s cooking, mix together the sauce ingredients.
Once the meatloaf has cooked and pressure has been naturally released for 15 minutes, remove the meatloaf from the pan and spread the sauce over the top.
To finish it off, place it on a baking sheet and on the top rack in the oven. Set the oven to broil on low for 5 minutes. Be sure to watch it closely to make sure it doesn't burn.
Now all you need to round out your meal is a salad or some steamed veggies!
Oven method
You can bake your meatloaf in a meatloaf pan or a cake pan like this:
Bake it at 350° F for 50-60 minutes or until the internal temperature reaches 165° F.
While it’s cooking, prepare the sauce in a small bowl and set it aside.
When the meatloaf is done cooking, remove it from the oven, spread the sauce over the top, and return it to the top rack in the oven. Broil on the low setting for 5 minutes. Keep an eye on it to make sure it doesn't burn!
What to serve with eggless meatloaf
My favorite way to have this meatloaf is with mashed potatoes that are cooked right in the Instant Pot at the same time. It’s so easy to make! Then I just steam a vegetable to have along with it.
If you bake the meatloaf in the oven, you can roast potatoes at the same time.
Just cut the potatoes into chunks, toss them in some olive oil, season with salt and pepper, and bake in the oven alongside the meatloaf at the same temp. With about 20 minutes left, you can add some baby carrots and roast them with the potatoes.
Here are a few other potato recipes that would go very well with this meatloaf:
- Gluten free sweet potato casserole
- Gluten and dairy free cheesy potatoes
- Allergy free mashed potatoes (stovetop version)
- This quinoa and rice with sweet potatoes would also be a great side and it makes a large batch so you’ll have leftovers for another meal (I’m a big fan of leftovers!)
What to do with leftovers
Speaking of leftovers, if you have some leftover meatloaf, you can store it in an airtight container in the refrigerator for up to 3-4 days.
Another idea is to slice it into single servings, wrap them each in plastic wrap, and then put them in a resealable freezer bag. When you need a quick meal-for-one, you can pull it out, let it thaw, and microwave it.
You can also repurpose meatloaf and use it in other meals. Here are a few ideas:
- Make a meatloaf sandwich with gluten free bread.
- Crumble/chop and add to this dairy free mac and cheese.
- Add it to stir-fried vegetables and serve with rice.
- Add it to chili or soup.
Related recipes
📖 Recipe
Easy Eggless Meatloaf {Instant Pot or Oven}
Equipment
- 1 Pressure Cooker optional
Ingredients
- 2 lbs ground turkey, ground beef or a mixture of both
- ½ cup gluten free breadcrumbs OR rolled oats
- ¼ cup ketchup
- 2 tablespoons Worcestershire sauce omit if allergic to fish
- 2 teaspoons Dijon mustard
- 1 ½ tablespoons dried onion flakes
- 1 teaspoon minced garlic
- 1 teaspoon rubbed sage
- 1 teaspoon salt
- ½ teaspoon pepper
For the sauce
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Add the turkey, beef, ketchup, gluten free breadcrumbs or oats, Worcestershire sauce, Dijon mustard, dried onion, garlic, sage, salt, and pepper to a medium-sized bowl. Mix together using a large fork or your hands.
- While the meatloaf cooks, make the sauce. In a small bowl, mix ketchup, brown sugar, apple cider vinegar, garlic powder, onion powder, and Dijon mustard.
To cook using the Instant Pot
- Cover the metal trivet with a piece of aluminum foil, making sure it overlaps about 2 inches. Place the meat mixture on the trivet and form it into a round loaf that is the same size as the trivet and of uniform thickness.
- If you are making mashed potatoes (full recipe here), place the potatoes in the bottom of the Instant pot with ½ cup chicken broth. Place the trivet with the meatloaf mixture on top of the potatoes. If you are not making potatoes, add ½ cup water to the bottom of the pot before placing the meatloaf inside. Secure the lid and make sure the pressure valve is set to sealing. Press the manual button and set it to 25 minutes. When the cooking time is done, allow it to naturally release for 15 minutes before removing it from the Instant Pot.
- Remove the meatloaf with the foil from the Instant Pot and place on a baking sheet. Spread the sauce over the top. Place under the broiler set on low for 5 minutes keeping an eye on it to make sure it does not burn. Remove from the oven and slice to serve.
To cook using the oven
- Press the meatloaf mixture into a cake pan or loaf pan. Bake at 350° for 50-55 minutes or until the internal temperature is 165° F. Remove from the oven.
- Remove from the oven and spread the sauce over the top. Place under the broiler set on low for 5 minutes keeping an eye on it to make sure it does not burn. Remove from the oven and slice to serve.
Notes
Nutrition
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Jenn says
A new family favorite! Love being able to make mashed potatoes and the meatloaf at the same time in the Instant Pot!
Kristi says
Thanks, Jenn! Glad you like it! 🙂
Ashley says
Whole family loved it! So easy to prep and make in the oven.
Kristi Winkels says
Awesome! I'm so glad you liked it and appreciate you sharing your feedback!