This meatloaf without breadcrumbs is as moist and flavorful as the classic. Made with readily available ingredients, this comfort food favorite is easy to prepare and makes a great centerpiece for your dinner table.
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. - Emily
This post was originally published in September 2018 and has been updated with step-by-step instructions, tips, FAQs, and new photos.
Meatloaf is a comfort classic, and leftovers are equally popular when served in sandwich form. This version is made without breadcrumbs and eggs and is packed with vegetables that bring flavor and plenty of moisture, ensuring it bakes up tender every time.
I've been making this meatloaf for over twenty-five years, and it never disappoints! I love serving this with make-ahead mashed potatoes with cream cheese or cheesy hashbrown casserole and lemon pepper green beans for the ultimate plate of comfort food.
Why This Recipe Works
- Finely chopped veggies add texture and flavor... and lots of moisture, too!
- I share simple tips to prevent overworking the meat, ensuring a tender result every time.
- It's easy to prepare and takes just minutes to mix together.
- This meatloaf keeps its shape and doesn't fall apart - even without breadcrumbs and eggs!
Ingredient Notes
- Ground beef, pork, and veal: This mixture is sold in most supermarkets 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 of flavor. You can customize the spices to match your tastes.
- Glaze: Ketchup, mustard, and brown sugar add a tangy finishing touch.
See the recipe card for complete instructions and ingredient amounts.
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 - this 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.
Expert Tips
- Mix all of 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 cause the meatloaf to become tough and dense.
- Bake the meatloaf on a sheet pan for ultimate browning and caramelization on all sides.
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What Do I Serve with Meatloaf?
- Potatoes are the perfect comfort food pairing; any variety is delicious. Try baked potato casserole and bacon cheddar mashed potatoes.
- Add vegetables like roasted green beans with pancetta, cauliflower gratin, or honey thyme carrots.
- 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. The breadcrumbs provide texture and absorb the juices; eggs add fat and richness.
In lieu of breadcrumbs, use oats, Parmesan cheese, crushed crackers, or diced vegetables.
Eggs can be substituted with pureed vegetables, applesauce, or flaxseed meal.
A sheet pan or shallow casserole dish is best because it circulates the heat around the meatloaf. Avoid deep meatloaf pans because the meat will steam and won't brown or caramelize around the edges.
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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 the green pepper and onion to the bowl of a food processor, and pulse until finely chopped. Transfer the mixture to a large mixing bowl. Add the oregano, thyme, paprika, cumin, garlic, salt, and pepper. Stir to combine.1 medium green bell pepper, 1 small-medium onion, 1 ½ teaspoons dried oregano, 1 ½ teaspoons dried thyme, 1 teaspoon paprika, 1 teaspoon ground cumin, 1 teaspoon minced garlic, ¼ teaspoon black pepper, 1 teaspoon Kosher salt
- Add the meat 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 approx. 4x8 inches. Bake for 30 minutes.1 ⅓ pounds meatloaf mix
- Meanwhile, in a small bowl, combine the ketchup, mustard, and 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.3 tablespoons ketchup, 2 teaspoons yellow mustard, 1 tablespoon light or dark brown sugar
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 because the meat will steam and won't 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.
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!