The number of ingredients that you need for a regular meatloaf is staggering, but it’s almost always stuff you have in your pantry already…unless you need to do ingredient substitutions.
Meatloaf without egg? Can it be done? What will I use for binding? Many people try to make their meatloaf without adding eggs, and they say that it just falls apart. Some try to use the wrong ingredient substitutions, like flax meal with water (this works in pies, but not so much as a substitute for egg in meatloaf).
I happen to have the Allergy-Free Cookbook, by Alice Sherwood, with a recipe for meatloaf that I decided to try. The book has various recipes that are egg, dairy, nut and gluten free, with ideas for additional substitutions here and there. The meatloaf recipe is nut and dairy free, with some tips on how to make it gluten and egg free.
Making a dairy free meatloaf sounds easy enough, but it can be difficult if you are trying to find breadcrumbs. Yes, I tried to actually buy breadcrumbs, but every single one of them contained milk in some form. This isn’t safe for our dairy allergic 4-year-old. But then my husband said, “Just use bread.” So I broke up a couple slices of safe bread and used it. You can also use oats, which is a good substitute if you’re on a gluten free diet as well.
The original meatloaf recipe called for one beaten egg. Our 6-year-old and I have an egg allergy, so putting eggs in the meatloaf is out of the question. But how do you make meatloaf without egg? The recipe in the Allergy-Free Cookbook said to use 1 Tbsp. of potato flour mixed with 2 Tbsp. of water in place of 1 egg. I don’t have any potato flour in the house, and I didn’t want to drive 30 minutes to the nearest health food store to buy some, so I decided to wing it and use potato buds (the boxed mashed potato flakes) in place of potato flour.
The recipe for meatloaf without egg, dairy, and nuts was a total win. It was delicious, filling, and surprisingly sweet. It was also the first time I ever cooked with fresh parsley, and I learned that it actually has flavor when used freshly chopped instead of dried and in a bottle.
I would recommend using ingredient substitutions in your favorite meatloaf recipe.
If you are interested in the Allergy-Free Cookbook, which contains the Egg Free Meatloaf recipe and other Egg Free, Dairy Free, Nut Free and Gluten Free recipes for every meal from breakfast to dessert after dinner, you can buy it on Amazon.com.
<div align="center"><a href="http://www.alwayssick.com" title="Always Sick Chick" target="_blank"><img src="http://alwayssick.com/wp-content/uploads/2011/08/alwayssickchick-button.jpg" alt="Always Sick Chick" style="border:none;" /></a></div>