Meatloaf is one of those classic dinners that never goes out of style. It’s simple, filling, and it always brings that cozy homemade feel to the table.
This version is completely eggless, so if you avoid eggs or simply can’t eat them, you can still enjoy a meatloaf that holds together perfectly.
Instead of eggs, I use a quick flaxseed mixture that works as a binder. It keeps everything together without changing the taste at all.
The glaze on top is my favorite part. It’s a sweet and tangy blend of ketchup, brown sugar, and a splash of apple cider vinegar.
Once you slice into it, you’ll see how tender and juicy it stays. This is comfort food at its best.
Why You’ll Love It
Perfect Eggless Texture – Flaxseed keeps this eggless meatloaf tender and neatly sliceable without changing its familiar, comforting flavor.
Rich Savory Flavor – Garlic, Dijon, Worcestershire, and Italian seasoning give the beef a rich, savory flavor in every slice.
Sweet and Tangy Glaze – Ketchup, brown sugar, and cider vinegar create a glossy glaze with a deliciously balanced flavor.
Tender and Juicy – Milk-soaked breadcrumbs help the meatloaf stay juicy and soft instead of becoming dense or dry.
Ingredient List
For the Meatloaf
- 2 tbsp Ground Flaxseed
- 6 tbsp Warm Water
- 2 lb Ground Beef
- 1 cup Plain Breadcrumbs
- 3/4 cup Whole Milk
- 1 cup Finely Diced Yellow Onion
- 2 tsp Minced Garlic
- 2 tbsp Worcestershire Sauce
- 1 tbsp Dijon Mustard
- 1 1/2 tsp Fine Salt
- 1 tsp Italian Seasoning
- 1/2 tsp Ground Black Pepper
For the Glaze
- 1/2 cup Ketchup
- 2 tbsp Light Brown Sugar, Packed
- 1 tbsp Apple Cider Vinegar
- 1 tsp Worcestershire Sauce
Directions
Step 1
Stir the ground flaxseed and warm water together in a small bowl. Let the mixture stand for 10 minutes, until thick and gel-like.
Step 2
Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper. Combine the breadcrumbs and whole milk in a large bowl and let them soak for 5 minutes.
Step 3
Add the flaxseed mixture, ground beef, onion, garlic, Worcestershire sauce, Dijon mustard, fine salt, Italian seasoning, and black pepper to the soaked breadcrumbs.
Step 4
Mix gently until the ingredients are evenly distributed without compacting the beef. Shape the mixture into a 9-by-5-inch loaf on the prepared baking sheet.
Step 5
Stir the ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce together. Spread half of the glaze over the meatloaf.
Step 6
Bake for 40 minutes, then spread the remaining glaze over the top. Continue baking for 20 to 25 minutes, until the center reaches 160 degrees F.
Step 7
Rest the meatloaf for 15 minutes before portioning. Resting keeps the juices in the meatloaf and prevents it from crumbling.
Tips
Let the Flax Mixture Fully Thicken
Give the ground flaxseed and warm water the full 10 minutes to form a thick gel. It should look slightly sticky and hold together when stirred.
This gel is the binder in this eggless meatloaf. If it is still watery when added, the loaf may not hold its shape as well.
Tip 2
Soak the Breadcrumbs Properly
Stir the breadcrumbs and milk together so every crumb is moistened, then let the mixture sit for 5 minutes. It should feel soft and thick with no pools of milk remaining.
This step keeps the meatloaf tender and helps the moisture spread evenly. If the breadcrumbs are added dry, they can absorb moisture from the beef while it bakes.
Tip 3
Dice the Onion Very Finely
Keep the onion pieces small, about 1/4 inch or less. Larger pieces may stay firm and can make the loaf separate when you portion it.
If your onion has a strong, firm texture, soften it in a small amount of oil for a few minutes and let it cool before mixing. This gives the meatloaf a smoother texture and a milder onion flavor.
Try These Next
- Eggless Classic NY Style Cheesecake
- Eggless Classic Southern Pecan Pie
- Eggless Fudgy & Rich Chocolate Brownies
- Eggless Red Velvet Layer Cake
- Eggless Super Moist Banana Bread
Questions You Might Have
Can I use a different eggless binder instead of flaxseed?
Yes. You can use 1/4 cup of unsweetened applesauce in place of the flaxseed mixture, although the finished loaf may be slightly softer. The flaxseed mixture gives this eggless meatloaf a firmer, classic texture.
Eggless Classic Glazed Meatloaf
Ingredients
Equipment
Method
- Stir the ground flaxseed and warm water together in a small bowl. Let the mixture stand for 10 minutes, until thick and gel-like.
- Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper. Combine the breadcrumbs and whole milk in a large bowl and let them soak for 5 minutes.
- Add the flaxseed mixture, ground beef, onion, garlic, Worcestershire sauce, Dijon mustard, fine salt, Italian seasoning, and black pepper to the soaked breadcrumbs.
- Mix gently until the ingredients are evenly distributed without compacting the beef. Shape the mixture into a 9-by-5-inch loaf on the prepared baking sheet.
- Stir the ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce together. Spread half of the glaze over the meatloaf.
- Bake for 40 minutes, then spread the remaining glaze over the top. Continue baking for 20 to 25 minutes, until the center reaches 160 degrees F.
- Rest the meatloaf for 15 minutes before portioning. Resting keeps the juices in the meatloaf and prevents it from crumbling.