Eggless meatloaf is perfect warm served with mashed potatoes, and sweet plantains, or served cold in a meatloaf sandwich. Meatloaf is all about easy weeknight meal preparation and comfort food satisfaction. The combination of savory beef and a thick sweet tomato-based glaze that gets slathered over the top makes for wide eyes and rumbling stomachs.

To replace the eggs in the meatloaf recipe, use plain yogurt. For a moist meatloaf, soak the bread in the yogurt until it becomes thick and mushy before adding the rest of the ingredients. Select ground beef that is about 80 to 85% lean meat.

Sauté the veggies until lightly brown to add sweetness and taste. Make sure to rest the meatloaf for 5-10 minutes before slicing it to give the juices time to redistribute and settle.


  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 2 slices white bread, ripped up into small pieces
  • 1/2 cup plain yogurt
  • 1/2 cup ketchup
  • 1 cup parmesan cheese
  • 1 tablespoon tomato paste
  • 1 tablespoon Dijon mustard
  • ¼ cup parsley, chopped
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 lb ground beef
  • 3/4 cup ketchup
  • 1 tablespoon tomato paste
  • 2 tablespoons light brown sugar
  • 3 tablespoons cider vinegar or white vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper


  1. Set oven rack to the middle position, preheat oven to 350º F (177º C). Spray a foil lined baking tray with cooking spray and set aside.
  2. Heat a medium-sized sauté pan over medium heat, add olive oil, once hot add onion and garlic; sauté until fragrant, tender and the moisture is released and evaporated, about 3 – 5 minutes. Transfer to a small plate and let it cool for 5 minutes.
  3. In a large bowl add bread and yogurt; whisk to combine and allow the bread to absorb all of the moisture. Add sautéed veggies, ketchup, parmesan cheese, tomato paste, Dijon mustard, parsley, Italian seasoning, salt, and pepper; mix until well combined.
  4. Add ground beef. Use hands to gently mix meatloaf ingredients until combined, about 1 minute, being careful not to overmix.
  5. Form meatloaf mixture into a long, well-packed, approximately 5″-wide loaf shape on the prepared baking tray.
  6. Prepare the glaze: In a small bowl, mix together all the glaze ingredients. Spread half of the glaze evenly over the top and sides of the meatloaf; reserve the renaming glaze for later.
  7. Bake for 40 minutes. After 40 minutes, spread half of the remaining glaze over the top. Return to the oven and bake for a further 15 – 20 minutes, or until the internal temperature reaches 135 to 140º F (57 to 60º C).
  8. Allow meatloaf to rest for 10 minutes before slicing.