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meatloaf recipe without eggs
- Total Time: 100 minutes
- Yield: 8 servings 1x
- Diet: Egg-Free
Description
This egg-free meatloaf recipe offers a hearty, comforting meal with a tender, moist interior and a delicious balsamic glaze. It’s perfect for a satisfying weeknight dinner, accommodating egg allergies without sacrificing classic taste and texture.
Ingredients
- 1 kg / 2.2 lb lean ground beef (80/20)
- 1 large yellow onion, finely minced (about 250 g)
- 4 cloves garlic, minced
- 120 g / 1.5 cups panko breadcrumbs
- 120 ml / 0.5 cup whole milk
- 15 ml / 1 tbsp olive oil
- 5 ml / 1 tsp smoked paprika
- 2.5 ml / 0.5 tsp black pepper
- 10 ml / 2 tsp kosher salt
- 30 ml / 2 tbsp alcohol-free, anchovy-free Worcestershire-style sauce
- 15 ml / 1 tbsp olive oil (for spinach filling)
- 1 medium shallot, minced
- 150 g fresh spinach
- 0.5 cup crumbled microbial rennet feta cheese
- 0.25 cup softened cream cheese
- 2 tbsp chopped fresh dill
- 0.25 tsp grated nutmeg
- a pinch of salt (for spinach filling)
- a pinch of pepper (for spinach filling)
- 0.5 cup balsamic vinegar (for glaze)
- 2 tbsp brown sugar (for glaze)
- 1 tbsp tomato paste (for glaze)
Instructions
- Preheat Oven & Prep Baking Sheet: Preheat your oven to 180 C (350 F). Line a sturdy baking sheet with parchment paper.
- Prepare Spinach Filling: Heat 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Cook the minced shallot until softened and translucent, about 2-3 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant. Add the fresh spinach, in batches if needed, and cook until fully wilted. Transfer the spinach to a colander and press out as much liquid as possible. Finely chop the squeezed spinach. In a medium bowl, combine the chopped spinach, crumbled feta cheese, softened cream cheese, chopped fresh dill, and grated nutmeg. Season with a pinch of salt and pepper, and mix well until combined.
- Mix Meatloaf Ingredients: In a large mixing bowl, combine the ground beef, minced yellow onion, minced garlic, panko breadcrumbs, milk, 15 ml (1 tbsp) olive oil, smoked paprika, black pepper, kosher salt, and alcohol-free Worcestershire-style sauce. Mix gently but thoroughly with your hands until just combined, being careful not to overmix.
- Form the Loaf with Filling: On the prepared baking sheet, press half of the meat mixture into an even 25×18 cm (10×7 inch) rectangle. Evenly spread the creamy spinach and feta filling over the meat rectangle, leaving a 1.25 cm (0.5 inch) border on all sides. Carefully place the remaining meat mixture over the filling, pressing and sealing the edges to fully enclose the filling. Gently shape the entire loaf into a uniform oval or rectangular log.
- Initial Bake: Bake the meatloaf for 45 minutes.
- Prepare Balsamic Glaze: While the meatloaf bakes, combine 0.5 cup balsamic vinegar, 2 tbsp brown sugar, and 1 tbsp tomato paste in a small saucepan. Bring to a simmer over medium heat, then reduce heat to low and cook, stirring occasionally, until the glaze has thickened to a syrupy consistency, about 8-10 minutes.
- Final Bake with Glaze: After 45 minutes of baking, remove the meatloaf from the oven. Brush half of the prepared balsamic glaze generously over the top and sides of the meatloaf. Return to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 71 C (160 F) and the glaze is glossy and slightly caramelized.
- Rest and Serve: Remove the meatloaf from the oven and let it rest on the baking sheet for 10 minutes before slicing. Transfer the rested meatloaf to a platter. Slice it into thick, even slices, revealing the vibrant green and white spinach and feta center. Drizzle the remaining balsamic glaze over the sliced meatloaf, and garnish generously with chopped fresh dill.
Notes
For gluten-free, use gluten-free panko or almond flour as a binder. For keto/low-carb, use almond flour or finely ground pork rinds. For dairy-free, opt for unsweetened plant-based milk and plant-based cream cheese and feta. Use pre-chopped onions and garlic for shortcuts. Mini loaves cook faster (30-40 minutes). Prepare the meat mixture ahead of time and refrigerate for up to 24 hours. For added moisture and hidden veggies, include finely grated zucchini or carrots. For deeper smoky flavor, add an extra pinch of smoked paprika. Adjust salt for low-sodium diets. Resting the meatloaf for 10 minutes allows juices to redistribute for cleaner slices.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 380 calories
- Sugar: 10 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 100 mg