Egg Alternative for Meatloaf Muffins

[Anonymous]

We love to make "Diner meatloaf muffins" but just found out youngest is allergic to eggs. Any recommendations on what we could swap in for the egg?

thanks.

[Anonymous]

I just use ketchup or bbq sauce and don't include eggs because I don't like them. Any sauce will do to make the mixture stick together. I don't know if all mayos have eggs, but if not -- mayo is good to use.

[Anonymous]

mayo has eggs. just omit the eggs from the mixture and add another wet sauce. it will turn out fine.

[Anonymous]

You can also add a flax egg - 1 tbsp flax meal + 3 tbsp warm water (let sit a few minutes before adding).

[Anonymous]

Panade. That's a bread and milk. Break up the bread, soak in milk and then mix into the meat. Not only can it serve as a binder (in place of eggs), but it will also help the meat retain more moisture and not get dried out. If you need slightly more adhesion, try a little bit of honey or a little bit of softened (not melted) butter.

[Anonymous]

We also don't put in eggs due to an allergy or milk (also due to an allergy). I put diced green and red peppers, onion, garlic, tomato sauce, oregano, and Ian's panko bread crumbs and everything stays together very well.

[Anonymous]

Anonymous wrote:You can also add a flax egg - 1 tbsp flax meal + 3 tbsp warm water (let sit a few minutes before adding).

You can also use this for baking, OP.

[Anonymous]

There's some stuff they sell at Whole Foods in the baking section that is vegan egg replacer. IDK if it's any better than a flax egg.

[Anonymous]

Another +1 for flax eggs, for all-purpose use. Except I thought it was only 2 tbsp warm water. Been doing it that way for years.

I guess it shows there's some flexibility--not a thing you have to measure precisely.

[Anonymous]

Actually, for meatloaf, +1 for the panade too. I learned about this a few years ago in Cook's Illustrated for a weeknight bolognese sauce. Works great. You could also add some heft to it by chopping mushrooms fine, browning them, and then working them in with the panade.

[Anonymous]

OP here. Thanks everyone for the great suggestions!

[Anonymous]

I use about 8 oz of mushrooms instead of eggs -- they have so much moisture that the meatloaf tastes heavenly with the mushrooms mixed in as part of the loaf.

[Anonymous]

Coconut oil might work.