This post may contain affiliate links. Please read my disclosure for more information.
Don’t have time to pick up some eggs? Here’s the best ways to substitute for eggs in meatloaf.
What do eggs do in a meatloaf?
When it comes to creating a delectable meatloaf recipe, eggs are often a go-to ingredient. They provide essential binding and moisture, holding the meatloaf together and ensuring that the meatloaf is tender and flavorful.
But, if you’re looking to make a meatloaf without eggs, whether due to allergies, dietary preferences, or simply running out of this kitchen staple there are a ton of ways to replace eggs in your recipe.
In this article, I’ll explore some excellent egg substitutes that will keep your meatloaf deliciously intact.
List of egg substitutes for meatloaf
- Flaxseed Meal
- Chia Seeds
- Cornstarch
- Crumbled crackers
- Plain yogurt
- Unsweetened Applesauce
- Bread Crumbs and Water
- Nutritional Yeast
- Quick Oats
- Tomato Paste
- Commercial Egg Replacers
- Buttermilk
- Vinegar and Baking Powder
- Soy Milk
- Vegan Mayo
- Mayo
Now, let’s delve into each of these egg substitutes for meatloaf in more detail.
15 best ways to substitute for eggs in meatloaf
Flaxseed Meal
Flaxseed meal, when mixed with water, creates a gel-like texture that works as an excellent binding agent in meatloaf. Combine one tablespoon of flaxseed meal with three tablespoons of water for each egg you’re replacing.
Chia Seeds
Similar to flaxseeds, chia seeds can also be used as a binding agent. Mix one tablespoon of chia seeds with three tablespoons of water and let the mixture sit until it becomes gelatinous. You can take a look at how to make meatloaf with chia seeds instead of eggs here.
Cornstarch
Another easy substitute for eggs in meatloaf is cornstarch. You can use 2 tablespoons of cornstarch and 3 tablespoons of water to replace one egg. You can see exactly how to make a meatloaf with cornstarch here.
Crumbled crackers
Crumbled crackers are an excellent substitute for eggs in meatloaf, particularly for binding purposes. Crushed or crumbled crackers can act as a binder, helping to hold the ingredients together in a manner similar to eggs. You can usually use 1/4 cup of crumbled crackers in place of 1 eggs. You can check out this simple meatloaf recipe to see how to use crumbled crackers to make a meatloaf that does not crumble!
Plain yogurt
Plain yogurt offers moisture and a subtle tanginess to your meatloaf. Replace each egg with a quarter cup of plain yogurt. The yogurt provides both moisture and binding properties. Check out this eggless meatloaf recipe made with yogurt here.
Shredded Parmesan cheese
Shredded parmesan cheese is a great substitute for eggs in meatloaf because it easily replaces the lost fat, and provides flavor and moisture. But it lacks the binding properties of eggs so foxvalleyfoodie.com recommends using the right ratio of breadcrumbs and water to solve this issue.
Unsweetened Applesauce
Unsweetened applesauce provides moisture and a touch of sweetness to your meatloaf. Swap out each egg with a quarter cup of unsweetened applesauce.
Bread Crumbs and Water
A mixture of bread crumbs and water can mimic the binding qualities of eggs. Combine one tablespoon of bread crumbs with two tablespoons of water for each egg.
Nutritional Yeast
Nutritional yeast adds flavor and a subtle cheesy note to your meatloaf. Use one tablespoon of nutritional yeast for each egg you’re replacing.
Quick Oats
Quick oats can provide moisture and help bind your meatloaf. Check out this recipe that uses ¾ cups of quick oats to replace eggs and milk in a meatloaf recipe.
Tomato Paste
Tomato paste adds a rich, savory flavor and moisture to your meatloaf. Replace each egg with two tablespoons of tomato paste.
Commercial Egg Replacers
Commercial egg replacers, readily available in stores, are formulated specifically for baking and can work well in meatloaf recipes. Follow the package instructions for the equivalent of one egg.
Buttermilk
Buttermilk, though not egg-like in consistency, can contribute to moisture and flavor in your meatloaf. Use a quarter cup of buttermilk for each egg you’re replacing.
Vinegar and Baking Powder
A combination of vinegar (white or apple cider vinegar) and baking powder can provide some leavening and binding effects in your meatloaf. Mix one tablespoon of vinegar with one teaspoon of baking powder for each egg.
Soy Milk
Soy milk can be used to add moisture to your meatloaf while keeping it dairy-free. Replace each egg with a quarter cup of soy milk.
Vegan Mayo
Vegan mayonnaise offers both moisture and binding properties, making it a suitable egg substitute for a meatloaf recipe. Use two tablespoons of vegan mayo for each egg.
Mayo
Mayonnaise (commonly referred to as mayo) as anther great substitute for eggs in meatloaf. Mayonnaise can serve as both a binder and a source of moisture in your meatloaf recipe, similar to the function of eggs. To use mayo as an egg substitute, you can typically use ¼ cup of mayonnaise for each egg you’re replacing.
FAQS
Q: Can I use any egg substitute interchangeably in meatloaf?
A: Not all egg substitutes work the same way in meatloaf. The choice of substitute depends on your dietary preferences and the desired texture and flavor. While some substitutes like flaxseed meal or chia seeds offer binding properties, others like silken tofu or Greek yogurt provide moisture and creaminess. It’s important to choose an egg substitute that aligns with the specific qualities you want in your meatloaf.
Q: Will using an egg substitute change the taste of my meatloaf?
A: The choice of egg substitute can influence the flavor of your meatloaf to some extent. Ingredients like applesauce or mashed potatoes may add subtle sweetness, while nutritional yeast can contribute a cheesy note. While these flavor variations are usually mild, they can enhance the overall taste of your meatloaf. Be open to experimenting with different substitutes to discover the flavor profile you prefer.
Q: How do I determine the right amount of egg substitute for my meatloaf recipe?
A: The amount of egg substitute needed depends on the number of eggs your recipe calls for and the specific qualities you want to achieve. Generally, you can follow a 1:1 ratio for most substitutes, replacing each egg with an equal amount of the substitute. However, it’s essential to consider the unique properties of the substitute and adjust the quantity as needed. Start with the recommended ratio and adjust based on the texture and moisture of your meatloaf mixture.
In conclusion, there’s no need to compromise on flavor or texture when making an egg-free meatloaf. These 15 substitutes provide a diverse range of options that can work in place of eggs. Experiment with these substitutes, and your meatloaf will remain deliciously intact. For more kitchen tips and tricks, check out my articles on simple substitutes for milk in meatloaf and top substitutes for eggs in cookies.
