20 Best Substitutes For Egg in Meatloaf You Should Try

My son was diagnosed with an egg allergy when he was just a year old. I was so scared, wondering how I was going to keep making his favorite meatloaf delicacy.

I had NO idea how to cook it without eggs.

But I was determined to find a solution. I did some research but couldn’t find much information on substitutes for eggs in meatloaf.

So, I tested out different replacements myself. Some worked better than others, and some didn’t work at all.

But after a lot of trial and error, I finally found some substitutes that work great!

And I’m here to share them with you today.

Maybe you’re allergic to eggs, or maybe you’re vegan. Whatever it is, I want you to know that you don’t have to live your life without the joy of delicious meatloaves.

Here, I’ll show you 20 different substitutes that you can try.

Substitutes For Egg in Meatloaf

  1. Olive oil
  2. Mayonnaise
  3. Mashed Potatoes
  4. Breadcrumbs
  5. Avocado
  6. Flax egg
  7. Flour
  8. Oatmeal
  9. Gelatin
  10. Chia seeds
  11. Chickpea flour
  12. Yogurt
  13. Applesauce
  14. Cheese
  15. Aquafaba
  16. Cornstarch
  17. Vegetable Broth
  18. Homemade Egg Replacer Powder
  19. Tofu
  20. Commercial Egg Replacers

Olive oil

Olive oil is a popular kitchen staple that can be used for a variety of purposes, from cooking to baking to dressings and more. While olive oil is most commonly used in savory dishes, it can also be used as a substitute for eggs in meatloaf.

There are a few reasons why olive oil makes a good egg substitute in meatloaf. For one, it creates a similar consistency as that of eggs, in this way, it helps to bind the ingredients together.

Two, it adds moisture to the meatloaf, helping to keep it juicy and flavorful. Virgin olive oil is best for this purpose, as it has a higher fat content than other types of olive oil and will therefore yield a moister final product.

The potential downside to using olive oil as an egg replacement is that olive oil is significantly more expensive than eggs.

So, if you’re on a budget, this might not be the best option for you.

Mayonnaise

Another common kitchen staple, mayonnaise, can also be used as an egg replacement in meatloaf. Like olive oil, mayonnaise can help to bind the ingredients together and add moisture to the final dish.

I must warn you: mayonnaise is made with eggs, so if you’re allergic to eggs or are vegan, you might not want to go with this option. Otherwise, it’s a great substitute.

Mashed Potatoes

Mashed potatoes are often thought of as a side dish, but did you know that they can also be used as an egg substitute in meatloaf?

That’s right – in a pinch, mashed potatoes can be used as a binding agent, helping to hold your meatloaf together. But why would you want to use mashed potatoes instead of eggs?

Well, there are a few reasons. First of all, they’re usually cheaper than eggs. Secondly, they’re easy to find – most people have potatoes in their pantry or fridge.

And finally, they still provide some of the binding properties that eggs do.

That said, there are a few things to keep in mind when using mashed potatoes as an egg substitute.

First of all, the ratio is different – for every egg you would normally use, you’ll need about 1/4 cup of mashed potatoes. Secondly, you’ll need to add a little extra liquid to your meatloaf mix

Lastly, keep in mind that mashed potatoes will give your meatloaf a slightly different texture than eggs would. So if you’re looking for an exact replacement, this might not be the best option.

But if you’re looking for something that’s close enough, mashed potatoes are a great option!

Breadcrumbs

Breadcrumbs are another common ingredient in baking that can be used as an egg replacement in meatloaf.

Breadcrumbs help to bind the ingredients together and add structure to the final dish. They also soak up moisture, which might cause your meatloaf to dry out.

So, you’ll do well to add some olive oil or mayonnaise to give it a little more moisture.

Avocado

Avocado as a substitute egg in meatloaf? I’m not ‘yolking!’ Get it…?

You can actually use avocado as a replacement for eggs in meatloaf. The benefits of using this substitute is that it is cholesterol-free, has more potassium, and is lower in saturated fat than eggs.

Avocados also add creaminess and moisture to the dish.

However, there are some cons to using avocados as well. Avocados can turn brown when cooked and can make the final product green.

To use it, simply remove the pit and skin from the Avocado and mash it with a fork. Add it to your meatloaf mixture and voila! An egg-free meal that is still moist and delicious.

Flax egg

Flax egg is a plant-based egg substitute that can be used in baking and cooking. It is made from ground flaxseeds and water, and it has a similar consistency to eggs.

Flax egg is used as a replacement for eggs in baking, and as a binding agent in recipes such as meatloaves, burgers, and veggie patties.

The advantages of using Flax egg include the fact that it is cholesterol-free, low in calories, and high in fiber. It also has omega-3 fatty acids, which are beneficial for maintaining heart health and preventing chronic diseases.

Flax egg is very easy to make and can be made ahead of time and stored in the fridge for later use. The ratio for substitution is 1 tablespoon of ground flaxseed meal to 3 tablespoons of water.

You mix the two together and let it sit for 5 minutes until it becomes gel-like or egg-like. Once it has reached the desired consistency, you can add it to your meatloaf mixture.

Flour

Flour is a common ingredient in many recipes, but did you know that it can also be used as an egg substitute? Here are a few tips on when and how to use flour as an egg substitute.

When using flour as an egg replacement, it’s important to use the right ratio. For every one egg that you would normally use, replace it with two tablespoons of flour. You’ll also need to add two tablespoons of water for each egg that you’re replacing. So, if you’re making a dish that calls for three eggs, you would use six tablespoons of flour and six tablespoons of water.

To use flour as an egg replacement, simply mix the flour and water together until it forms a paste. Then, add it to your meatloaf mixture and stir until well combined.

Keep in mind that using flour as an egg replacement will change the texture of your dish. The final product will be denser than if you had used eggs.

There are a few reasons why I think you might prefer to use flour instead of eggs in your meatloaf. One, flour is much cheaper than eggs.

Secondly, using flour as an egg replacement can actually add some health benefits. Flour is lower in cholesterol and fat than eggs, and it also contains more vitamins and minerals.

Oatmeal

Oatmeal is a popular breakfast food, but did you know that it can also be used as an egg substitute in meatloaf?

While oatmeal may seem like an odd ingredient in meatloaf, it can actually be a great way to add extra moisture and flavor. It can also help to bind the ingredients together, making it an ideal substitute for eggs in recipes that call for lots of eggs.

If you are trying to cut back on cholesterol or fat, using oatmeal in place of eggs is a good way to do so.

When substituting oatmeal for eggs, it is important to use the right ratio. For each egg that a recipe calls for, use 1/4 cup of oatmeal.

To prepare the oatmeal, cook it according to the package directions and then allow it to cool before adding it to the rest of the ingredients.

Keep in mind that using oatmeal as an egg substitute will change the texture of your dish. The final product will be denser and chewier than if you had used eggs. Which, in some cases, is a good thing.

Gelatin

Gelatin is a common ingredient in many kinds of foods, including marshmallows, jelly, and ice cream.

It’s also a popular choice for making homemade desserts like pudding and Bavarian cream. Gelatin is derived from collagen, a protein found in animal skin and connective tissue.

When used as a food ingredient, it acts as a thickener, emulsifier, and stabilizer. It can be derived from either pork or beef sources, though most commercial Gelatin is made from pork products.

One of its selling points for me is that it has no flavor of its own but takes on the flavors of other ingredients it’s combined with.¬†This gives me a lot of room to pair it with other ingredients in creative ways.

So why would you want to add gelatin to your meatloaf? Gelatin can act as a binding agent, helping to hold the meat together while keeping it moist.

In addition, it helps to tenderize meat by breaking down tough connective tissue. And since gelatin is made from collagen, it’s also a good source of protein.

So you see? Gelatin is not just a great choice. It is the choice!

Chia seeds

Chia seeds can be used as a replacement for eggs in many recipes, including meatloaves. When used as an egg replacer, the ratio is generally 1 tablespoon of chia seeds to 3 tablespoons of water.

Simply combine the chia seeds and water in a bowl and let it sit for about 5 minutes, or until the mixture has thickened. Once thickened, add it to your recipe in place of the egg called for.

Chia seeds have many health benefits, including being high in fiber and protein, as well as being a good source of quercetin, which is an antioxidant that can prevent heart disease.

They also contain calcium, phosphorus, and manganese.

Some people worry about the taste of chia seeds, but when they are used in recipes, like meatloaf, they generally go unnoticed.

Chickpea flour

Who knew that Chickpea flour could be such a versatile ingredient? Not only can it be used as a replacement for eggs in meatloaf, but it also has a variety of health benefits.

It is high in protein and fiber, which makes it a great alternative to traditional flour. It is also gluten-free, making it perfect for those with gluten sensitivities.

Chickpea flour can be used in a 1:1 ratio in place of all-purpose flour in most recipes. When using it as a replacement for eggs, simply add 1 tablespoon of chickpea flour to 3 tablespoons of water and whisk until well combined.

It will help to bind the meatloaf ingredients together, resulting in a delicious and healthy dish. Ultimately, chickpea flour is an excellent pantry staple to have on hand for all your baking and cooking needs.

Yogurt

Some people may ask why on earth you would want to put yogurt in your meatloaf, but those people have clearly never tried it.

Yogurt, as a substitute for eggs in meatloaf, helps to bind the ingredients together, making the final product less crumbly.

It also adds moisture to the mixture, ensuring that the meatloaf stays juicy and flavorful.

Using yogurt as a substitute for eggs also has some health benefits. Yogurt is a good source of protein and calcium, and it can help to boost the immune system.

Be sure to use plain yogurt rather than flavored yogurt, as the latter will alter the taste of the meatloaf.

Applesauce

Applesauce is a versatile pantry staple that can be used in sweet or savory dishes. It’s also a great egg substitute, especially in meatloaves.

Applesauce helps to bind the ingredients together, while also adding moisture and flavor. It is also a good vegan and gluten-free alternative to eggs.

However, it should be noted that applesauce will make the final dish sweeter. For savory meatloaves, you may want to add extra spices to offset the sweetness.

Overall, using applesauce as an egg substitute is a simple way to make a dish healthier and more flavorful.

Cheese

Cheese is delicious, versatile food that can be used in many different dishes. It’s also a great substitute for eggs in meatloaf.

It has many of the same properties as eggs, including the ability to bind ingredients together and add moisture. In addition, cheese is high in protein and fat, making it an ideal replacement for ground beef or pork.

It also provides a variety of nutrients, including calcium and vitamin D. The only downside to using cheese as a substitute for eggs is that it can make the meatloaf less cooked.

For this reason, it’s important to use a higher-fat cheese and to cook the meatloaf at a lower temperature. When done correctly, cheese makes an excellent substitute for eggs in meatloaf.

Aquafaba

Aquafaba, the watery byproduct of cooking beans, is having a moment. Once relegated to the garbage can, this vegan “egg” has found new life as an egg replacement in everything from meringues to mayonnaise.

Some people may be hesitant to try using it in their meatloaf, but there are some good reasons to give it a go.

Aquafaba can help to bind the ingredients together, making for a more cohesive meatloaf. It also adds moisture and helps to keep the meatloaf from drying out.

Best of all, it’s a great way to make a delicious, hearty meal that is vegan-friendly. When cooking, it’s important to add the aquafaba gradually and mix well after each addition.

Finally, you need to know that aquafaba has a slight bean flavor, so it’s best to use it in dishes that have other strong flavors.

Cornstarch

Cornstarch is a great substitute for eggs in meatloaf. It has the same binding properties as eggs, but it is lower in calories and fat. It is also a good source of fiber.

It can be used as a substitute for eggs in most recipes, including breakfast foods, baked goods, and savory dishes. The ratio of cornstarch to egg is 1:3. For example, if a recipe calls for one egg, you would use three tablespoons of cornstarch.

How to use cornstarch as a substitute for an egg? Mix it with water to form a slurry. Add the cornstarch slurry to the other ingredients and mix well.

Cornstarch has several advantages over eggs. It is lower in calories and fat, and it is also a good source of fiber.

However, cornstarch can give baked goods a slightly gummy texture, and it may not work as well as eggs in recipes that need to be beaten or whipped.

Vegetable broth

Another liquid that can be used as an egg substitute is vegetable broth.

It’s a great option if you’re looking for something that will add texture, moisture and flavor to your dish.

Vegetable broth helps to bind the ingredients together. Plus, it’s full of nutrients and adds a savory flavor to the dish.

However, keep in mind that vegetable broth does not have the same leavening power as eggs, so your meatloaf may not rise as much.

But if you’re looking for a delicious and healthy way to make your meatloaf without eggs, vegetable broth is a great option.

Homemade Egg Replacer Powder

If you want to be able to make egg-free meatloaf whenever the mood strikes, it’s worth it to make your own egg replacer powder.

It’s a simple mixture of ingredients that you probably already have in your pantry. And once you have it on hand, it can be used in any recipe that calls for eggs.

To make your own egg replacer powder, simply combine equal parts baking powder, cornstarch and arrowroot powder. For example, if you’re using one tablespoon of egg replacer powder, use one tablespoon of cornstarch and arrowroot powder.

Store the mixture in a sealed container in your pantry. When you’re ready to use it, simply mix it with water to form a slurry.

Egg replacer powder is a great way to make egg-free meatloaf. It’s easy to make and stores well. Plus, it can be used in any recipe that calls for eggs.

Tofu

Tofu is a great egg substitute in meatloaf. It’s high in protein and low in calories. Plus, it’s a good source of iron and calcium.

Tofu helps to bind the ingredients together and adds moisture to the dish. It also gives the meatloaf a slightly firm texture.

The best way to use tofu as an egg substitute is to mash it with a fork. You can also use a food processor to create a smooth consistency.

Tofu is a great option for those who are looking for a healthy and delicious egg-free meatloaf. Just be sure to mash it well so that it binds the ingredients together.

Commercial Egg Replacers

There are many commercial egg replacers on the market. These products are designed to mimic the texture and flavor of eggs.

Most commercial egg replacers are made from potato or tapioca starch. They are also often fortified with vitamins and minerals.

To use a commercial egg replacer, simply follow the package directions. Most products will need to be mixed with water to form a slurry.

Commercial egg replacers are a convenient way to make egg-free meatloaf. They are easy to use and can be found in most supermarkets.

Frequently Asked Questions

What is the best egg substitute for meatloaf?

The best egg substitutes for meatloaf are ones that will bind the ingredients together, add moisture, and not alter the flavor of the dish too much. Some good options include oatmeal, gelatin, chia seeds, and chickpea flour.

Can I use Vegetable purees as a substitute for eggs in meatloaf?

Yes. There are a few different types of vegetable purees that can be used as an egg replacement in meatloaf. These include:

  • Pumpkin puree
  • Sweet potato puree
  • Butternut squash puree

The Baseline

There are many substitutes for eggs that can be used in meatloaf. Each has its own unique benefits and drawbacks.

Ultimately, the best substitute for eggs, when making meatloaf, is the one that fits your needs and preferences. Experiment, be creative and try different substitutes until you find the perfect one for your next meatloaf recipe.

If you have any questions, please feel free to ask in the comments below. Thanks for reading!