by holly 38 Comments
Meatloaf has been one of our favorite meals for years. My meatloaf recipe has changed over the years to reflect our family’s changing needs. I always used to put eggs in the meatloaf to help it stick together. When we first found out that my boy has an egg allergy I would make him a separate one in a small dish and omit the egg.
It was ok that way, but just not delicious.
I finally decided to try and come up with a recipe that we can all enjoy. This meatloaf is so moist and so delicious. This is one of our family’s favorite comfort foods!
Dairy Free, Egg Free Meatloaf Recipe
Ingredients
- 2 lbs Ground beef
- 1 Cup Oatmeal
- 1/2 Onion, Chopped
- 1/2 cup Ketchup for
- Salt & Pepper
- 1/2 cup Ketchup for topping
- Garlic Salt or Garlic Powder to taste(just a little)
Instructions
- Preheat oven to 350 degrees
- Dump 1st 5 Ingredients into a baking dish
- Mix together by hand(My boys like to do this part)
- Spread remainder of Ketchup across top
- Sprinkle the Garlic Salt across top of Ketchup
- Bake at 350 for about 45 minutes
- Drain off grease
- Enjoy!
http://www.foodallergycooking.net/dairy-free-egg-free-meatloaf-recipe/
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Reader Interactions
Comments
Sarah saysI made this last night and it was declared a keeper by all the kids and my in laws. Very tasty and moist. I didnt add any garlic salt ( didn’t have any to hand) but I used Diana sauce for the topping.
Thanks for posting the recipe!Reply
- holly says
Hi Sarah, So glad you liked it! It’s definitely one of our favorites. And..Thank you for letting me know:)
-Holly
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- Brandi says
used this recipe as a starting point. I added 1 stalk celery, 1 carrot, 1/2 bell pepper, 1 small squash, 1/2 zucchini, a whole onion instead of half and then used the food processor on all the veggies. a little extra oatmeal and ketchup to balance the additions. It was declared a huge hit and I got lots of veggies in my 1 and 3 year old. They both have dairy and egg allergies. Thank you for your recipe.
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- Drew says
Doing this same thing tonight with my cousin who has Down syndrome and refuses to eat veggies!
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- holly says
I love those ideas to get more veggies for the kiddos!
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- Erika says
My 19month old is allergic to 15 different foods. Oatmeal and onions being two of them. I usually just omit onions, but can I substitute the oatmeal with anything? She’s also allergic to dairy, eggs and soy.
I’m really excited about the possibility of making this for her.
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- holly says
The oatmeal is to help bind the loaf together since it is egg free so some type of flour or meal might work. One thing I would try is Ground Flax Seed. You can use this mixture:
1 Tbsp of Ground Flax Seed and 3 Tbsp of Water. Mix together, then add to the loaf and mix.
I think I’ll try that myself next time to see if it works out ok:) Good Luck!
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- Jerry says
I also use uncooked instant rice for binding, works really well.
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- Greg says
Tried this recipe using the new pan, that drains off the grease at it cooks, and I had to cook it for over an hour and a half to get it cooked all the way. Any suggestion how to make it better? The recipes in the book that came with the pan even said 350 at 45mins. Thank you for any help.
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- holly says
Hi Greg,
That pan sounds really nice! That’s the only thing I don’t like about meatloaf is having to drain the grease off so that would be great.
It may be that the mixture needs to be spread out thinner. I use a 9×13 pan and it cooks up in about 45 minutes. I’m wondering if the pan you used is smaller? That would definitely make it take longer.
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- Liz says
Made this for my 2 1/2 year old and he actually ate it…I ended up halving the recipe, using dark turkey meat and topping it with black forest bacon. I did use one of those meatloaf pans that drain the fat away so I cooked it for 1 hour at 350 and it came out perfect. So excited to have another food to add to our dinners. Thank you!
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- holly says
That’s great Liz! I’m so glad you liked it:) Thanks for letting me know!
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- Brittaney says
I tried this recipe not because of any food allergies but because I didn’t have any more milk left and I had all the ingredients listed in this recipe. I was apprehensive at first to not use either milk or eggs but I decided to give it a try. It was pretty good! I substituted the black pepper for cayenne pepper and the salt for seasoning salt. I also added carrots and basil. Delicious!
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- Anna says
I used this recipe as a reference/base and made a few changes. I added fine diced mushrooms and red bell peppers, ground flax seed, quinoa, and reduced the amount of oatmeal. I also seasoned with additional bit of honey, dried mustard, thyme, and balsamic vinegar. Finally, I divided the meat mixture into into 12 large muffin cups and baked for just 30 min at 350degrees for individual servings that I could freeze for later. It turned out delicious. Thanks. Oh, also another idea- I might top these with a bit of cooked peas and carrots then mashed potatoes to make mini Shepard’s pies for my toddler.
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- Amanda says
This was a great basic recipe that I changed a little. I used ground turkey and I made my own ketchup. Also I added mustard to the meatloaf and topped it off with a sweet and sour glaze. Thanks for sharing this recipe! 🙂
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- Leslie Roberts says
I found some gluten free brown rice bread crumbs (Ian’s- also organic non-gmo). they worked well. I have never cooked a meatloaf in the oven in my life! I have always used a cast iron skillet and rolled the meatloaf into tennis ball sized individual servings. Brown them in olive oil. Just roll them around until they are sufficiently browned. Instead of ketchup, I used Red Gold tomato sauce (no BPA in the can and no sugar) I put some (1/3 in the meat mix) and pour the rest on top of the browned meat loafs. Add a little water or Beef broth, add sliced onions in the liquid, or maybe mushrooms or bell pepper,,,, cover and simmer (30-45 minutes depending on size of loafs. They come out moist and you’ve already got your gravy with the juices. Great to go over mashed potatoes. Use a ceramic skillet if you prefer! I didn’t have any eggs, so this time I didn’t use an egg. Tasted about the same to me…
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- MC says
What can you use in place of the ketchup? I do not eat processed sugars.
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- holly says
You could use tomato sauce and a little sweetener of your choice or just leave out the sweetener.
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- AlI says
Is it dry oatmeal that we use???
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- holly says
yes! 🙂
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- Mijal Bitton says
This might sound silly – what kind of oatmeal? like the quaker oats or the instant oatmeal? Thanks!
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- holly says
Instant could work in a pinch, but I just use regular cooking oatmeal in the cylinder container. Hope that helps! 🙂
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- Kathleen O'Hagan says
Real-time question!! I accidentally cooked this at 325 instead of 350! I’ve just turned it up to 350 after 45 minutes at the lower temp. How much longer should I keep it in the over for?
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- holly says
Another 15 or 20 minutes should do it. Just keep an eye on it to make sure it doesnt burn on top.
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- Kathleen O'Hagan says
Thank you, Holly! 🙂
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- Omar says
Just like i thought i call it dont have enough money to make it like you want recipe but its stiiillll gooooood!
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- Dale says
2lbs. grass fed ground beef
8 cloves garlic crushed
2 scallion bulbs finely diced
1 large shallot finely diced
1 celery stalk finely diced
1 handful of cilantro minced
1 cup of panko (Japanese bread crumbs)
1/2-1 cup of Annie’s Ketchup
Sweet paprika, salt, black pepper,cayenne pepper
4 bay leavesDirections:
Pre-heat oven to 375 degrees
Cook 45-60 min (depending on oven)
Combine all ingredients except cayenne pepper, ground beef and Ketchup into a large mixing bowl
Add ground beef to mixture
Form loaf in pan
Sprinkle red pepper on top
Place Bay Leaves evenly across top of loaf
Tent with foil or coverRemove loaf from oven after 45min remove bay leaves to bottom of pan; pour Ketchup over loaf then baste with juices from meat cover loaf and return to oven for another 15 mins.
Let loaf rest for 10-15min then serve and Enjoy!Reply
- Dale says
Ooops, I forgot the tumeric powder a few shakes.
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- holly says
Sounds so yummy and healthy!! We’ll have to try that one!
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- Ashley says
My daughter is allergic to beef can we use turkey
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- holly says
Yes, that would work great! I hope you guys enjoy it! 🙂
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- holly says
Hi Ashley! Yes, that works great!
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- Debra Steele says
I always use turkey for beef recipes. I am also allergic to beef.
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- holly says
Turkey works great! We use that sometimes too!
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- Liz Wallace says
My mother-in-law recently found out she was lactose intolerant, and she cant have eggs either, so tonight is the first thing I’ve had to adjust with. She normally enjoys meatloaf, and I am hoping she enjoys this version!
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- B Gra says
I use this recipe all the time with turkey and beef and my 9 and 11 year old love it (rare feat). Thank you so much for your contribution to my family’s well being. 🙂
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- holly says
You’re so welcome! 🙂
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- Beth says
The link for the recipe isn’t working anymore for me! We love this meatloaf!
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