Dairy Free and Egg Free Meatloaf

This dairy free and egg free meatloaf recipe is juicy, tender, and full of flavor. It's easy to make with simple ingredients the whole family will enjoy. Great for a hearty dinner or meal prep! It's savory, full of flavor, and doesn't take much effort to make. The texture is soft yet holds together perfectly, and the rich, tangy glaze takes it over the top. It's quickly become a go-to meal in our house.

Author: The Urben Life

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

Servings: 4 servings

Calories: 342 kcal per serving

Ingredients

1 lb - ground beef
⅓ cup - panko bread crumbs
¼ cup - yellow onion
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

Instructions

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.

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