A comfort food classic, eggless meatloaf is simple to make with nourishing ingredients. It has a rich, savory flavor and is a perfect allergy-friendly weeknight dinner.
Quick Look at the Recipe
- 🍽️ Flavor: Rich and savory with notes of Italian herbs
- ⏱️ Prep Time: 15 minutes
- 🔥 Cook Time: 1 hour
- 🕒 Ready In: 1 hour and 15 minutes
- 👥 Servings: 6 people
- 🥣 Main Ingredients: Ground beef, tomato sauce, onion, oat flour
- 📋 Method: Bake at 350 degrees
- 📖 Dietary Info: Gluten-free, dairy-free, egg-free
- ❄️ Freezer Friendly: Yes!
- 👩🍳 Tip: Oat flour helps to bind the meatloaf together without the need for eggs or breadcrumbs.
A Tried and True Family Favorite
In my kitchen meals almost always center around meat, and on those days when I’m not sure what to make for dinner, meatloaf is one of my go-to meals. Served over rice with a side of roasted asparagus, it’s an easy dinner my whole family loves, and one I always have the ingredients to make.
It’s one of the easiest, most nourishing meals you can put on the table, with all the rich, comforting flavor you want in a classic meatloaf. This version is made with simple, allergy-friendly ingredients, with no eggs or breadcrumbs required.
After making countless versions over the years, this one has become my favorite. It’s the meatloaf that has earned a permanent spot in my meal rotation and the recipe I keep coming back to month after month.
Ingredients
Tools Needed
Step-By-Step Instructions
Step 1: First, preheat your oven to 350 degrees. In a large bowl, stir together the meatloaf ingredients: beef, grated onion, oat flour, tomato sauce, minced garlic, spices, and salt.
Then tightly pack it into a loaf and place in a loaf pan, leaving a little bit of space between the meat and the edges of the pan.
Step 2: To make the sauce, in a small bowl stir together the tomato sauce, apple cider vinegar, coconut aminos, minced garlic, and spices.
Step 3: Then spread the sauce evenly across the meatloaf and bake for 60 – 75 minutes or until it’s cooked through.
Step 4: Let the meatloaf rest for 10-15 minutes before slicing and serving.
If you’re looking for more nourishing beef dinners, check out my deconstructed stuffed peppers and bone broth Salisbury steak!
Tips for Success
Don’t over-mix– For tender meatloaf, mix the ingredients until they’re just combined (this is easiest to do with your hands).
Shape the meatloaf firmly – Since this recipe doesn’t have eggs, to help it hold together well, pack it tightly into a loaf.
Leave room between the pan and meat – Make sure that there’s room for the sauce to surround the meatloaf while baking.
Violet’s Meal Prep Tip
This is one of my favorite make-ahead meals! You can prep the meatloaf and place it in the fridge for up to 3 days before baking (just make sure the pan comes to room temperature before placing in the oven).
You can also store baked meatloaf in the freezer for up to 3 months before thawing and enjoying.
FAQs
Yes, ground pork or turkey will also work for in this meatloaf. If you want add additional nutrition, try replacing a small amount of the meat with ground liver!
You can store meatloaf in an airtight container in the fridge for 3-4 days. For best results, reheat in the oven.
If you try this recipe, snap a photo and tag me on Instagram @violet_rightathome
Eggless Meatloaf (No Breadcrumbs)
Equipment
Ingredients
Meatloaf
- 2 pounds ground beef
- 1/4 cup oat flour
- 1 onion grated or puréed
- 1.5 tablespoons tomato sauce
- 3 garlic cloves minced
- 1 tablespoon dried sage
- 1 tablespoon dried oregano
- 1/2 tablespoon dried basil
- 1/2 tablespoon salt
- 1/2 teaspoon pepper
Sauce
- 1 cup tomato sauce
- 1/3 cup apple cider vinegar
- 1 tablespoon coconut aminos
- 1 garlic clove minced
- 1 tablespoon dried sage
- 1 tablespoon dried oregano
- 1/2 tablespoon dried basil
Instructions
- Preheat your oven to 350 degrees.
- In a large bowl, combine the meatloaf ingredients: beef, grated onion, oat flour, tomato sauce, minced garlic, spices, and salt. Stir together using your hands, being careful not to over mix.2 pounds ground beef, 1/4 cup oat flour, 1 onion, 1.5 tablespoons tomato sauce, 3 garlic cloves, 1 tablespoon dried sage, 1 tablespoon dried oregano, 1/2 tablespoon dried basil, 1/2 tablespoon salt, 1/2 teaspoon pepper
- Form into a tightly packed loaf and place in a loaf pan, leaving room between the meat and sides of the pan.
- To make the sauce, In a medium bowl, stir together the tomato sauce, apple cider vinegar, coconut aminos, garlic, and spices. Spread across the meatloaf evenly.1 cup tomato sauce, 1/3 cup apple cider vinegar, 1 tablespoon coconut aminos, 1 garlic clove, 1 tablespoon dried sage, 1 tablespoon dried oregano, 1/2 tablespoon dried basil
- Bake for 60 – 75 minutes or until it's cooked through.
- Let rest for 10-15 minutes, and then slice and enjoy.
Notes
Nutrition
If you tried this meatloaf, I’d love to hear how it turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.
This is one of my favorite meals to make on repeat. My family loves it and it’s so easy!
This is perfect for the ones with an egg allergy in my family. Thanks for sharing!!