Eggs are high in cholesterol, and some people are allergic to them, so you may not want to include them in your meatloaf. While most meatloaf recipes include eggs to help bind the meat and the other ingredients together, with a few substitutions, you can skip the eggs altogether in your loaf. If you've run out of eggs, or simply want to make an eggless meatloaf for health reasons, use ingredients like tofu and whole grains instead of eggs to make a light, fluffy meatloaf that the whole family can enjoy.
Chop aromatics like onions, carrots, garlic cloves and celery in the food processor until finely textured. Roughly chop a few fresh herbs like a few sprigs of thyme, parsley or dill, and add them to the other chopped vegetables. The veggies and herbs add flavor and fiber to your meatloaf.
Saute your veggies and herbs in some olive oil over medium heat until soft. Place the sauteed vegetables aside.
Place a package of silken tofu and about half as much whole wheat flour or breadcrumbs in the food processor. Puree the ingredients together until smooth. The tofu functions like the egg to help the breadcrumbs bind the ingredients together.
Combine your lean ground beef with the sauteed vegetables and herbs. Add in a spoonful or two of Dijon mustard, a squirt of ketchup and a sprinkling of salt and pepper, if desired, to flavor to your meatloaf. The ketchup and mustard will add some moisture, as well as flavor, to the finished loaf. Blend the mixture with your hands.
Mix in small amounts of your tofu egg substitute until the meat mixture is slightly soft but doesn't crumble when handled. If you can form the meat into a loaf and it doesn't fall apart, the meatloaf is ready to bake. If not, mix a bit more egg substitute into it until it's firm.
Place your meatloaf in a baking pan lined with aluminum foil. Glaze the outside of the loaf with a little ketchup or barbecue sauce.
Bake the meatloaf at 350 degrees Fahrenheit for about an hour, depending on how big it is. Your finished loaf should have an internal temperature of 160 F when tested with a meat thermometer.
Let the meatloaf sit for around 10 minutes before transferring it to a platter and slicing it into individual servings.
Make your own whole wheat breadcrumbs by pulverizing a slice or two of whole wheat bread in your food processor when making your egg substitute.
Because this meatloaf mixture doesn't contain eggs or milk, it's safe for those who are allergic to eggs or dairy.
Refrigerate leftover meatloaf, wrapped in aluminum foil, at just below 40 F, for up to four days. Freeze the leftover egg substitute for up to five months, wrapped in plastic, at 0 F.
For a healthier option, substitute ground turkey for some or all of your ground lean beef.
Cook your meatloaf thoroughly to kill any dangerous pathogens in the meat.