Did you know the meatloaf is an ancient recipe? Romans made a version with pine nuts and raisins. No eggs, probably. They used cooked spelt and wine to bind it. So you have historical permission to skip the egg. You’re channeling ancient Romans. That’s a good dinner party story.
Also, the world’s largest meatloaf weighed over 280 pounds. It was made in New Hampshire in 2013. I bet they used a lot of eggs. But maybe they used a swimming pool of flax gel. Who knows?
The Final Verdict (Sort Of)
So, do you have to put eggs in meatloaf? Nope. Absolutely not. But they are incredibly helpful. They are the reliable, safe bet. They are the square white sneakers of the meatloaf world.
If you want to be a rebel, ditch the egg. Use yogurt. Use mashed potatoes. Use flax goo. Your meatloaf will still be delicious. It might crumble a bit at the edges. That’s character.
If you want to be a purist, crack two eggs into the bowl. Mix with your hands. Feel connected to every meatloaf that came before you. You are a meatloaf artist. Either way, you win.
The only rule? Don’t overcook it. That’s the real crime. Dry meatloaf is a sad, dusty brick. Eggs can’t save you from that. So check your temperature. Trust your instinct. And eat it with ketchup. Always.
