This meatloaf, made without breadcrumbs, is moist and flavorful, making a delicious centerpiece for your dinner table. This classic comfort dish is easy to prepare, and my simple tips to prevent overworking the meat ensure a tender result every time.
One reader, Emily, commented: "Very delicious meatloaf! My son and I have many food allergies (eggs and gluten being one of them), so I had to try this recipe! It was absolutely amazing... I've made plenty of meatloaf recipes before, but this one tops them all. ★★★★★"
This post was originally published in September 2018 and has been updated with step-by-step instructions, tips, FAQs, and new photos.
📑Recipe At A Glance
▶Title: Easy Meatloaf without Breadcrumbs
▶Ready in: 55 min (10 min prep, 45 min bake)
▶Serves: 4
▶Best for: Cozy, comforting meals
▶Texture: No dense meatloaf here! It's tender and keeps its shape, even without breadcrumbs or eggs.
A Note From Abbey
This version is made without breadcrumbs or eggs and is packed with vegetables that add flavor and plenty of moisture, resulting in a tender texture.
I've been making this meatloaf for over twenty-five years, and it never disappoints! The leftovers might be even better the next day, piled into a sandwich.
I love serving this with make-ahead cream cheese mashed potatoes and lemon pepper green beans for the ultimate plate of comfort food.
If hearty, old-fashioned dinners are your kind of comfort food, you'll find more inspiration in my weeknight comfort food guide.
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Ingredient Notes
- Ground beef, pork, and veal: Most supermarkets sell this mixture as "meatloaf mix." Using a blend of meats provides an ideal fat ratio for a flavorful, juicy result.
- Green pepper and onion add flavor, texture, and moisture.
- Seasonings: Minced garlic, paprika, oregano, thyme, and cumin add depth. You can customize the spice blend to match your tastes.
- Glaze: Ketchup, mustard, and brown sugar add a tangy finishing touch.
You'll find a complete list of ingredients and amounts in the recipe card below.
How to Make Meatloaf Without Breadcrumbs
Step 1: Add the onion and green pepper to a small food processor. Blend until finely diced. The mixture will look a bit watery, which is perfectly fine. It will keep the meatloaf moist.
Step 2: Pour the veggie mixture into a mixing bowl. Add the seasonings and stir to combine.
Step 3: Add the meat to the vegetable mixture.
Step 4: Use a fork to gently combine all of the ingredients. Be careful not to overwork the mixture.
Step 5: Transfer the mixture to a sheet pan lined with aluminum foil and form it into a brick shape about 4x8 inches. Bake at 400℉ for 30 minutes.
Step 6: Stir together the ketchup, mustard, and brown sugar. Brush the glaze on the meatloaf and return the pan to the oven to bake until the internal temperature reaches 160℉, about 10-15 minutes. Rest the meatloaf for 5-10 minutes before slicing.
Abbey's Expert Tips
- Mix all the meatloaf ingredients, except the meat, together first. Then, use a fork to gently combine the meat and the seasonings. This prevents overworking and compacting the meat, which can make the meatloaf tough and dense.
- Bake the meatloaf on a sheet pan to achieve maximum browning and caramelization on all sides.
- Don't skip the veggies. They add lots of moisture to keep the meatloaf tender and juicy.
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What Do I Serve with Meatloaf?
- Potatoes are the perfect comfort food pairing; any variety is delicious. Try mashed potato casserole or ranch mashed potatoes.
- Add vegetables like roasted green beans with pancetta or cauliflower gratin.
- Got leftovers? Add cheese and make a panini, patty-melt style. Scrumptious!
Recipe FAQs
Eggs and breadcrumbs are primarily added as binders to hold the meatloaf together. Breadcrumbs add texture and absorb the juices, and eggs add fat and richness.
No. In lieu of breadcrumbs, you can use oats, Parmesan cheese, crushed crackers, or minced vegetables.
Yes. Eggs can be substituted with pureed vegetables, applesauce, or flaxseed meal. This recipe uses finely pureed peppers and onions, which is how it stays moist and holds together without eggs or breadcrumbs at all.
A sheet pan or shallow casserole dish is best because it circulates the heat around the meatloaf. Avoid deep meatloaf pans, as the meat will steam rather than brown or caramelize along the edges.
More Comfort Food Recipes You Will Love
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📖 Recipe Card
Easy Meatloaf Without Breadcrumbs
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EQUIPMENT
Ingredients
Meatloaf
- 1 medium green bell pepper roughly chopped
- 1 small-medium onion or ½ large, roughly chopped
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons dried thyme
- 1 teaspoon paprika
- 1 teaspoon ground cumin optional
- 1 teaspoon minced garlic
- 1 teaspoon Kosher salt
- ¼ teaspoon black pepper
- 1 ⅓ pounds meatloaf mix blend of beef, pork, veal
Glaze
- 3 tablespoons ketchup
- 2 teaspoons yellow mustard
- 1 tablespoon light or dark brown sugar
Instructions
- Preheat oven to 400℉. Line a sheet pan with aluminum foil (see notes). Set aside.
- Add 1 medium green bell pepper, chopped, and 1 small-medium onion, chopped, to the bowl of a food processor, and pulse until finely chopped. Transfer the mixture to a large mixing bowl. Add 1 ½ teaspoons dried oregano, 1 ½ teaspoons dried thyme, 1 teaspoon paprika, 1 teaspoon ground cumin, 1 teaspoon minced garlic, 1 teaspoon Kosher salt, and ¼ teaspoon black pepper Stir to combine.
- Add 1 ⅓ pounds meatloaf mix and gently mix, using a fork, to prevent overworking the meat (see notes). Transfer the mixture to the prepared pan and shape it into a brick approximately 4x8 inches. Bake for 30 minutes.
- Meanwhile, in a small bowl, combine 3 tablespoons ketchup, 2 teaspoons yellow mustard, and 1 tablespoon light or dark brown sugar. Brush the glaze over the top of the meatloaf, and return the pan to the oven to bake until the internal temperature reaches 160℉, an additional 10-15 minutes. Rest the meatloaf for 5-10 minutes before slicing.
Notes
- A sheet pan or shallow casserole dish is best for cooking meatloaf because it allows the heat to circulate around the meatloaf. Avoid using deep meatloaf pans, as the meat will steam rather than brown or caramelize around the edges.
- Work the meat as little as possible to prevent a dense, tough loaf. Mix all of the seasonings together first, before adding the meat. Then, use a fork to gently mix the meat into the seasonings.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Trish says
Really nice meatloaf recipe, with perfect seasonings and topping, and really like this one without eggs or bread in the mix. Tried your recipecfor the first time, my boyfriend loved it !
Abbey McDermott says
Trish,
Thank you for the review. I'm so happy you enjoyed the meatloaf.
Emily Coffman says
Very delicious meatloaf! My son and I have many food allergies (eggs and gluten being one of them) so I had to try this recipe! It was absolutely amazing. I added chopped mushrooms in with it as well. Very good and delicious! The sauce was incredible. I used coconut sugar rather than brown sugar! Very good meatloaf and I’ve made plenty of meatloaf recipes before but this one tops them all.
Abbey McDermott says
Thank you so much, Emily! I'm so happy you enjoyed this recipe. Comments like this really make my day!