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Dairy Free and Egg Free Meatloaf

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Theurbenlife.com

Ingredients

Warning0 allergens identified

Dairy Free and Egg Free Meatloaf

1 lb ground beef

⅓ cup panko bread crumbs

¼ cup yellow oniondiced

1 tbsp ground flaxseed

3 tablespoons water

2 teaspoons Italian seasoning

1 tsp garlic powder

1 tsp kosher salt

½ tsp black pepper

¼ cup ketchup

1 tbsp brown sugar

Preheat oven to 350F and line a rimmed baking sheet with foil coated with cooking spray. Add ground meat, bread crumbs, onion, ground flaxseed, water, and seasonings to a large mixing bowl. Using your hands, mix together until well combined and incorporated, being careful not to over-mix.

On the prepared baking sheet, shape the mixture into a loaf about 8x4 inches. Alternatively, place in a loaf pan for a more uniform shape. Whisk the ketchup and brown sugar together in a small bowl then set aside.

Bake meatloaf for 40 minutes, remove from oven, spread glaze all over the top and sides, then return to the oven. Bake for an additional 15-30 minutes. Meatloaf is cooked when a meat thermometer reads an internal temperature of 160F.

Once cooked, remove from oven, and let rest for 5-10 minutes before slicing and serving. This lets the juices redistribute and settle. Serve with a side of mashed potatoes, roasted potatoes, green beans, or dinner rolls.

Nutrition

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Tips & Tricks (5)

Flaxseed Binder Hydration 💧
Mix ground flaxseed with water and let sit for 5 minutes before adding to the meat mixture—this creates a gel that binds better than eggs and prevents a dry, crumbly texture.
Don't Overmix the Meat 🙌
Combine ingredients gently with your hands for no more than 1-2 minutes; overmixing develops gluten in the breadcrumbs, making the meatloaf dense and tough instead of tender.
Caramelize Your Onions First 🧅
Sauté diced yellow onion in a pan for 3-4 minutes until softened and slightly golden before mixing into the meat—this deepens flavor and releases moisture that keeps the loaf juicy.
Apply Glaze in Two Stages 🍯
Brush half the brown sugar-ketchup glaze halfway through baking and the remaining half in the last 10 minutes to prevent burning while building rich, caramelized layers.
Use a Loaf Pan Liner for Easy Release 📋
Line your loaf pan with parchment paper or foil, leaving overhang on sides—this allows you to lift the finished meatloaf out cleanly and makes plating restaurant-quality.