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Old 12-10-2011, 05:45 PM   #1
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ISO Meatloaf Recipe

Just have a quick question. Can u make meatloaf without eggs? If so does anyone have a recipe I can have?

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Old 12-10-2011, 05:51 PM   #2
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You can grind flaxseed, mix with water, and sub for egg in anything. I haven't yet tried it in meatloaf, but it should work.
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Old 12-10-2011, 06:16 PM   #3
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I never use egg in mine. You'll be fine.
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Old 12-10-2011, 06:42 PM   #4
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The answer is no. You defintely need an egg or two

Seriously though, the more I make meatloaf the more I realize it isn't really a recipe, but a concoction, or way to use things up. As long as you can get it to stick together, throw it in the oven!
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Old 12-10-2011, 06:51 PM   #5
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My Sister makes it without eggs..

and it works just fine, with "Less Grease".. she says..

just don't forget the "Catsup on Top"!

Eric, Austin TX.
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Old 12-10-2011, 06:57 PM   #6
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Done with and without. I prefer with because it "holds together" in a slice better. What a lot of people forget about some recipes (that is, old fashioned, home-cooking meals) is that many are what I call "peasant food". Meat, the expensive ingredient, stretched by other ingredients (i.e., bread crumbs, cracker crumbs, and eggs) to make them less expensive. When I just use ground meat, the slices crumble. When I use eggs, then refrigerate the leftovers, I can slice the meatloaf quite thinly without it crumbling at all the next day.
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Old 12-11-2011, 08:31 AM   #7
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It depends. I typically use an egg because I have hens and lots of eggs to use up. I really like to add some oatmeal and divide the meat, put a layer of frozen spinach (thawed) with some feta or cottage cheese mixed in, topped with homemade salsa. The other thing I do is add powdered milk to the concoction. My paternal grandmother's meatloaf was awful...don't know how she made it, but it was gross. My mother's meatloaf wasn't much better. Whenever I visit my folks, my dad requests my meatloaf.
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Old 12-11-2011, 08:42 AM   #8
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I always add a couple of eggs, sometimes three. I like to fry slices of meatloaf for breakfast with eggs, or for meatloaf sandwiches. The eggs help keep the slices intact.

I also like to try new fillers.

Thanksgiving type stuffing was really good.

I saved a quarter of the creamed corn and bacon cornbread I made yesterday, to dice up for my next meatloaf.

When using cornbread filler, I usually make the meatloaf like a tamale pie with a taco seasoning pack and a can of diced stewed tomatoes (drained), some sliced black olives and kernel corn.
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Old 12-11-2011, 05:36 PM   #9
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Ow - creamed corn and corn bread, yum!

I would use soft bread instead of crumbs if I was leaving out the egg. It will help bid it.
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Old 12-11-2011, 05:48 PM   #10
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Quote:
Originally Posted by CWS4322 View Post
It depends. I typically use an egg because I have hens and lots of eggs to use up. I really like to add some oatmeal and divide the meat, put a layer of frozen spinach (thawed) with some feta or cottage cheese mixed in, topped with homemade salsa. The other thing I do is add powdered milk to the concoction. My paternal grandmother's meatloaf was awful...don't know how she made it, but it was gross. My mother's meatloaf wasn't much better. Whenever I visit my folks, my dad requests my meatloaf.
LOL! My Dad requests lots of foods when i visit, meatloaf is one and so is oatmeal...
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