This meatloaf without eggs recipe is juicy, flavorful, and holds together beautifully thanks to a breadcrumb-and-milk paste that works as an easy binder.
WHY YOU'LL LOVE THIS RECIPE
This recipe is super practical. Everything goes in one bowl, it bakes hands-off, and leftovers make incredible sandwiches.
INGREDIENTS
Here is everything you need: Ground beef, Breadrcrumbs, Milk, Parmesan cheese, Onion, Garlic, BBQ sauce, Dijon mustard, Worcestershire sauce, Salt, Pepper, Ketchup, and Balsamic vinegar.
STEP 1: MAKE THE BINDER PASTE
Combine BBQ sauce, Dijon mustard, Worcestershire, minced garlic, Parmesan, salt, and pepper. Add breadcrumbs and milk and mix until it forms a paste-like texture.
STEP 2: ADD BEEF AND ONION
Add ground beef and diced onion. Mix until just combined. Sear a piece in a pan to taste and adjust seasonings.
STEP 3: MAKE THE GLAZE
In a small bowl, stir together the ketchup and balsamic vinegar for the meatloaf glaze.
STEP 4: PREP THE PAN
Line a loaf pan with foil.
Spread about 2 tablespoons glaze on the bottom. Add meat mixture and press firmly to fill evenly. Spread remaining glaze over the top.
STEP 5: BAKE
Bake for 55 minutes or until internal temperature reaches 160°F. Let meatloaf rest 10 minutes before slicing so it holds together and stays juicy.
STORAGE TIPS
The meatloaf can be refrigerated in an airtight container for up to 4 days. Reheat slices in the microwave in short bursts, or warm in the oven until hot.
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