Meatloaf with no eggs?!
Answers: is there a substitute?
Yes, actually I never use eggs and my meatloaf stays together rather well. I do use catsup and Italian Bread crumbs, onion and garlic powder. I never really liked the idea of raw egg in meat for some reason.
You should never make meatloaf. But if you have to, you must use eggs.
No. You must use eggs. It's the meatloaf law.
I never use eggs, I lube it up with lots of ketchup or tomato sauce
I've made meatloaf without eggs before, because I didn't have any. It turned out fine. In fact it held together better. I couldn't really tell the difference in taste either. I made it the way I normally do, just without the eggs.
I use 1 cup of cooked minute rice depending on the amount of beef used
It holds it all together. Gotta use them.
yes i use a thing called hunts meatloaf tomato sauce it has the onion and bell pepper too it says to use eggs but i don't i just use the sauce, bread crumbs, and milk.
No you don't have to use eggs!! I use tomato paste in meatloaf.
my mother hated oatmeal in anything, so I quit using it also.
Basic meatloaf: just form the ground beef into loaf, put into pan and bake.
to improve on basic meatloaf you might want to add oregano, salt, pepper, diced celery, diced onion, diced bell pepper, almost anything.
I never use eggs in meatloaf. I use equal amounts of turkey hamburger and top sirloin hamburger mixed with copious amounts of diced onion. Squish it all together really well in a bowl with lots of pepper and some salt, and a dash of Worcestershire sauce, mold it into a loaf, and pour on the ketchup!
YUMMY!!!
Eggless Meatloaf
LAZY MEATLOAF
Category: Microwave
Ingredients:
2 lb. ground round
1/2 pkg. tofu
1 bunch Chinese parsley, chopped
1 med. onion, chopped
1/4 c. shoyu
Instructions:
Mix ingredients together. Place meat mixture in a 9 x 13 x 2 inch glass baking dish and shape into a long loaf.
Microwave on 70% power for 30 minutes.
Let stand covered, 5 minutes before serving.
Enjoy!
Chef Ray
Instead of eggs, my mother always mixed canned, evaporated milk (NOT sweetened condensed milk) into the meatloaf. It binds the meat just like an egg would and adds moisture to the meatloaf. It does not really affect the taste of the meatloaf, as would adding tomato sauce or paste.
You can make it just fine with out eggs. I do it all the time.