For those who are in need of a meatloaf recipe that is egg free, I have created one that is not only egg free but also taste great. I developed this recipe not because I was allergic to eggs, but found that I did not have any eggs in my refrigerator. This recipe will feed 10 people or half can be frozen after cooking for a later meal.
List of ingredients that is needed:
2 pounds of ground chuck or ground beef
1 pound of bulk mild sausage
1 tablespoon of Dijon mustard
1 tablespoon of salt (less is need if using Sea Salt or salt to taste)
1 tablespoon black pepper
1 16 ounce can or 2 8 ounce cans of tomato paste
2 cups of bread crumbs or the old standby 1 sleeve of saltine crackers
8 by 11 baking baking dish
1 small loaf pan (this is used as a mold for the meatloaf)
Preheat your oven to 375 degrees. In a large bowl add the ground chuck or beef, bulk sausage, salt, black pepper, Dijon mustard and bread crumbs or crushed saltine crackers. Mix all the ingredients with both hands until they are well blended. Place plastic wrap into the small loaf pan so that meatloaf can easily be removed to be placed into larger baking dish. Place half of the meatloaf mixture into the small loaf pan, packing the meat firmly into the loaf pan. Lift the meatloaf from the loaf pan with the plastic wrap and flip over into the large baking dish, repeat this procedure a second time to the other half of the meatloaf mixture. Open the can of tomato paste, then evenly spread on the tops of each loaf. Place large baking dish into preheated oven for 45 minutes. After 45 minutes remove from oven and let the meatloaf sit for 15 minutes. Slice meatloaf into half inch slabs and serve.
If you want to know how to make meatloaf healthy, the trick is to use lean meats and add in tons of veggies. If you don't want to use meat, try ground chicken or ground turkey.
Many Amish meatloaf recipes originated in Ohio and in neighboring regions. The key ingredient in any Amish meatloaf is two strips of real bacon.