Dairy Free, Egg Free Meatloaf Recipe

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

  1. Preheat oven to 350 degrees
  2. Dump 1st 5 Ingredients into a baking dish
  3. Mix together by hand(My boys like to do this part)
  4. Spread remainder of Ketchup across top
  5. Sprinkle the Garlic Salt across top of Ketchup
  6. Bake at 350 for about 45 minutes
  7. Drain off grease
  8. Enjoy!
http://www.foodallergycooking.net/dairy-free-egg-free-meatloaf-recipe/

This entry was posted in Dinner.

12 comments

  1. Sarah says:

    I 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!

  2. 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.

  3. 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.

    • 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!

  4. 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.

    • 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.

  5. 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!

  6. 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!

  7. 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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