Who says you need eggs to make a juicy, flavorful meatloaf? These Mini Meatloaves are tender, packed with flavor, and hold together beautifully—no eggs required! Whether you have an egg allergy or just ran out of eggs, this recipe has you covered. Plus, making them in mini form means faster cooking time and perfectly portioned servings.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love Mini Meatloaf Without Eggs
No Eggs Needed:
Perfect for those with allergies or dietary restrictions.
Quick & Easy:
Mini meatloaves cook faster than a traditional loaf.
Super Juicy:
A blend of binders keeps them moist and flavorful.
Make-Ahead Friendly:
Great for meal prep or freezing for later.
Kid-Approved:
Perfectly portioned and easy to customize with different flavors.
Ingredients in Mini Meatloaf Without Eggs
Here’s what makes this recipe so delicious:
Ground Beef or Turkey:
Choose your favorite protein—both work great!
Breadcrumbs or Oats:
Acts as a binder to hold everything together.
Milk or Broth:
Adds moisture to keep the meatloaf tender.
Worcestershire Sauce:
Enhances the savory, umami-rich flavor.
Ketchup or BBQ Sauce:
Adds a touch of sweetness and tang.
Onion & Garlic:
Essential for adding depth of flavor.
Seasonings:
Salt, black pepper, smoked paprika, and dried herbs for a well-balanced taste.
Mashed Potatoes or Flaxseed (Optional):
A secret trick to help bind the meatloaf without eggs.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat the Oven:
Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare the Meat Mixture:
In a large bowl, combine ground beef, breadcrumbs, milk, Worcestershire sauce, ketchup, onion, garlic, and seasonings. Mix until just combined—don’t overwork the meat!
Shape the Mini Meatloaves:
Divide the mixture into equal portions and shape them into small loaves. Place them on the prepared baking sheet.
Add the Glaze:
Brush the tops with extra ketchup or BBQ sauce for a delicious caramelized finish.
Bake to Perfection:
Bake for 20-25 minutes or until the internal temperature reaches 160°F (71°C).
Let Rest & Serve:
Allow the mini meatloaves to rest for 5 minutes before serving. Enjoy with your favorite sides!
How to Serve Mini Meatloaf
Classic Sides:
Pair with mashed potatoes and roasted veggies for a comforting meal.
Low-Carb Option:
Serve with cauliflower mash or a fresh salad.
Meatloaf Sandwich:
Slice leftovers and enjoy in a sandwich with extra sauce!
Meal Prep Friendly:
Store in meal prep containers with rice and steamed greens for easy lunches.
Additional Tips
Use Moist Binders:
Milk, broth, or mashed potatoes help replace the moisture eggs provide.
Don’t Overmix the Meat:
Overworking the mixture can make the meatloaf dense and tough.
Check Doneness with a Thermometer:
For juicy results, aim for an internal temp of 160°F (71°C).
Let It Rest Before Serving:
This helps the juices redistribute, keeping the meatloaf tender.
FAQ
Q1: What can I use instead of breadcrumbs?
A1: Crushed crackers, rolled oats, or almond flour all work well.
Q2: How do I keep meatloaf from falling apart without eggs?
A2: Use a combination of breadcrumbs, milk, and Worcestershire sauce to help bind it. Mashed potatoes or ground flaxseed also work as binders.
Q3: Can I make these gluten-free?
A3: Yes! Use gluten-free breadcrumbs or oats instead of regular breadcrumbs.
Q4: Can I use a different type of meat?
A4: Absolutely! Ground turkey, chicken, or pork all work well in this recipe.
Q5: Can I make these in a muffin tin?
A5: Yes! Use a greased muffin tin for even cooking and easy portioning.
Q6: How do I store leftovers?
A6: Store in an airtight container in the fridge for up to 4 days.
Q7: Can I freeze mini meatloaf?
A7: Yes! Freeze cooked meatloaves for up to 3 months. Thaw overnight in the fridge and reheat.
Q8: What’s the best way to reheat meatloaf?
A8: Reheat in the oven at 350°F for 10 minutes or in the microwave in 30-second intervals.
Q9: Can I make these ahead of time?
A9: Yes! Prepare the mixture, shape the loaves, and refrigerate until ready to bake.
Q10: How do I make this recipe dairy-free?
A10: Use dairy-free milk or broth instead of regular milk.
Final Thoughts
This Mini Meatloaf Recipe without Eggs is proof that you don’t need eggs for a delicious, tender, and satisfying meal. Whether you’re making it for a cozy family dinner or meal prep for the week, these mini meatloaves are sure to be a hit. Give them a try and let me know what sides you paired them with!
Print
Mini Meatloaf Recipe without Eggs
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 mini meatloaves 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These mini meatloaves are tender, juicy, and perfect for the whole family! Made without eggs or breadcrumbs, they’re a great option for those with allergies. A simple oat mixture keeps them moist, while a tangy glaze adds the perfect finishing touch.
Ingredients
For the Meatloaf:
- 1 cup quick oats
- 1/2 cup milk
- 2 pounds lean ground beef
- 1/2 cup finely shredded carrot (optional)
- 1/4 cup shredded onion
- 1/4 cup ketchup
- 1 teaspoon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Glaze:
- 1/4 cup ketchup
- 1/4 cup coconut sugar (or brown sugar)
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon mustard
Instructions
- Prepare the oven & pan:
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Soak the oats:
- In a large bowl, combine oats and milk. Let sit for 5 minutes.
- Make the meat mixture:
- Add ground beef, shredded carrot, onion, ketchup, mustard, salt, and pepper. Mix until combined.
- Shape the loaves:
- Divide mixture into 8 equal portions and form into mini loaves.
- Place them on the prepared baking sheet.
- Bake:
- Bake for 25 minutes.
- Prepare the glaze:
- While the meatloaves bake, whisk together ketchup, coconut sugar, Worcestershire sauce, and mustard.
- Glaze & finish baking:
- Spoon 1 tablespoon of glaze over each mini meatloaf.
- Return to the oven and bake for 5-7 minutes.
- Rest & serve:
- Let the meatloaves rest for 10 minutes before serving.
- Garnish with fresh parsley, if desired.
Notes
- Substitute ground turkey for a leaner option.
- Use almond milk for a dairy-free version.
- Serve with mashed potatoes or roasted vegetables for a complete meal.
Nutrition
- Serving Size: 1 mini meatloaf
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg