Making Moist and Delicious Meatloaf Without Milk

I’m always on the lookout for cozy family-friendly recipes in the winter. I’m also on the lookout for sales. My local Aldi had 2-pound packages of ground turkey on sale recently. I decided to try Tom Colicchio’s Dairy-Free Meatloaf recipe from our archives. Even with turkey instead of ground beef, the meatloaf was full of flavor.

I absolutely love meatloaf. It’s one of those classic, nostalgic foods that brings back childhood memories. My mom’s meatloaf recipe was always a family favorite growing up. But as an adult, I’ve had to modify the traditional recipes to accommodate my dairy intolerance. I was pleasantly surprised to discover that you can easily make meatloaf without milk and have it turn out incredibly moist and flavorful. In this article, I’ll share what I’ve learned about the purpose of milk in meatloaf, milk substitutes, and tips for perfect dairy-free meatloaf every time.

Why Do Meatloaf Recipes Call for Milk?

Most meatloaf recipes call for some amount of milk usually around 1/4 to 1/2 cup. The primary reason is that the milk helps keep the meatloaf moist. The proteins and fat in milk bind with the ground meat mixture and prevent it from drying out when baked. Milk also lends a tenderness to the texture. Finally, the hint of sweetness from the lactose adds flavor complexity.

Moisture
Tenderness
Flavor

This had me wondering if it was even possible to achieve the same qualities without the dairy. Fortunately, with a few simple substitutions, the answer is a resounding yes!

Substitutes for Milk in Meatloaf

There are a number of non-dairy ingredients that can stand in for milk when making meatloaf Here are some of my favorites

Broth or Stock

Chicken, beef or vegetable broth adds moisture and flavor just like milk does. Opt for low-sodium varieties to better control the salt content.

Water

It may sound too simple, but water very effectively serves the purpose of adding moisture into the mixture.

Tomato Juice or Sauce

The thick consistency of tomato products keeps meatloaf tender and juicy. Tomato juice concentrate works especially well.

Fruit or Vegetable Purees

Pureed fruits or cooked vegetables like carrots, sweet potatoes or butternut squash lend sweetness, moisture and texture

Plant-Based Milk

Nondairy milks like soy, almond and oat milk closely mimic the properties of dairy milk. Be sure to shake or stir well before using.

Eggs

Eggs act as a binder to hold the meatloaf together. Consider adding an extra egg to replace the binding effects of milk.

With a combination of broth, tomato sauce and an extra egg, I’ve been able to make melt-in-your mouth meatloaf without a drop of dairy milk!

Tips for Keeping Meatloaf Moist Without Milk

Here are a few more tips to ensure your homemade dairy-free meatloaf stays nice and moist all the way through:

Mix in grated or minced veggies like onions, carrots, zucchini or mushrooms. The extra moisture boosts juiciness.
Don’t overbake. Meatloaf can go from perfect to dried out quickly. Use a meat thermometer and stop cooking at 160°F.
Glaze the top liberally. A ketchup or brown sugar glaze adds delicious flavor and moisture. Apply a layer halfway through and again at the end.
Allow to rest before slicing. Letting it sit for 5-10 minutes allows the juices to reabsorb.
Add soft breadcrumbs or oats. These act as binders and add lightness and moisture.
Use fattier cuts of ground meat. Higher fat content equals more juiciness. Or, add a little bit of bacon.
Mix the meatloaf just until combined, no more. Overmixing dries it out.

My Favorite Dairy-Free Meatloaf Recipe

Over the years, I’ve landed on a go-to meatloaf recipe that never fails me. It produces a moist, intensely flavored meatloaf without using milk or any other dairy products. Give it a try for your next family dinner!

Ingredients:

1 lb ground beef (80% lean)
1⁄4 lb ground pork
3⁄4 cup panko breadcrumbs
1⁄2 cup tomato sauce or ketchup, divided
1 small onion, finely diced
1 large egg, beaten
2 cloves garlic, minced
1 tsp salt
1⁄2 tsp black pepper
1⁄4 tsp smoked paprika

Instructions:

Preheat oven to 375°F. Grease a loaf pan with oil or cooking spray.
In a large bowl, mix together meats, breadcrumbs, 1⁄4 cup tomato sauce, onion, egg, garlic, and seasonings until just combined.
Transfer meat mixture to the prepared loaf pan and shape into an even loaf. Spread remaining 1⁄4 cup tomato sauce evenly over the top.
Bake for 50-60 minutes until meatloaf reaches an internal temperature of 160°F.
Allow meatloaf to rest 10 minutes before slicing and serving.

This meatloaf is so flavorful and moist, I almost can’t believe it’s made without any dairy milk. The tomato sauce and egg provide enough moisture and binding power to make it work wonderfully. I like to serve it with mashed potatoes or rice pilaf along with sautéed green beans or broccoli.

can you make meatloaf without milk

Dairy-Free Meatloaf with Celebrity Chef Status

Believe it or not, meatloaf is often made with dairy. It’s very common to moisten the breadcrumbs with milk before stirring them into the meat. Some breadcrumbs are made with dairy. And some recipes add cheese, naturally. But Top Chef Judge Tom Colicchio knows that the best meatloaf is made without dairy.

Tom Colicchio’s dairy-free meatloaf recipe was originally shared with us by Cate O’Malley of Sweet Nicks. She found it in People magazine’s Meals Under $10 column back in 2009. Fortunately, this recipe is a timeless classic.

I’ve added a few options and adapted instructions from my kitchen, and updated the post with new photos. This hearty dairy-free meatloaf makes enough for dinner as well as for sandwiches the next day. The original recipe says to make a free form loaf and bake it on a roasting sheet. I used an 8×4-inch bread pan instead. Either method will work just fine.

Special Diet Notes: Tom Colicchio’s Dairy-Free Meatloaf

By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, nut-free, peanut-free, and soy-free.

For an egg-free, dairy-free meatloaf, see Alisa’s Egg Substitute Guide. She has included at least three options in that guide which work well for meatballs and meatloaf. You can also see the reader comments below.

can you make meatloaf without milk

1 tablespoon extra-virgin olive oil
½ medium yellow onion, diced
1 garlic clove, minced
2 pounds 85% lean ground beef or ground turkey
2 large eggs (see post above for egg-free options)
¾ cup fresh dairy-free bread crumbs (gluten-free, if needed)
2 tablespoons Dijon mustard
1 tablespoon chopped fresh oregano or ½ tablespoon dried oregano
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons ketchup

Instructions

Preheat your oven to 350ºF.
Heat the oil in a skillet over medium heat. Add the onion and sauté until golden, 6 to 10 minutes. Add the garlic and sauté for 1 to 2 minutes (be careful not to burn the garlic).
Remove the vegetables from the heat and let cool.
In a bowl, stir together the meat, eggs, onion and garlic mixture, bread crumbs, mustard, oregano, salt, and pepper until combined.
Form a loaf and place it in an 8×4-inch baking dish or loaf pan (preferably glass) or shape it into a 7×5-inch loaf and place it in a roasting pan.
Spread the ketchup evenly over the top of the loaf.
Bake for 1 hour, or until the meatloaf reaches an internal temperature of 145ºF for beef or 160ºF for turkey. It may take an additional 15 minutes or so if using ground turkey.
Remove and allow to rest slightly, draining any excess fat or liquid if necessary.
Cut the meatloaf into ½-inch thick slices and serve.
Refrigerate any leftovers for up to 2 days.

3.5.3229

✅ MEATLOAF RECIPE | NO BREADCRUMBS | NO MILK | Queenvarieties Channel

FAQ

What happens if you don’t add milk to meatloaf?

Milk and eggs: The combination of milk and eggs work together as binding ingredients to hold things together in the loaf. This is vital to creating a meat loaf that won’t fall apart as you slice it. If you don’t have milk on hand, try substituting chicken, beef or vegetable broth.

Why is milk important in meatloaf?

Milk and other dairy products, like heavy cream and buttermilk, contain both water and fat, adding two types of moisture to our meatloaf. There’s a long-held theory that milk can tenderize ground meat, and this is the reason often cited for cooking ground meat in milk to make a Bolognese-style ragù.

What ingredient keeps meatloaf from falling apart?

Alternatively, rice, barley, corn flakes, crackers, and dried soup mix can also stand in as binding ingredients as well.

How do you cook meatloaf without milk?

Beef even has some health benefits! Easiest meatloaf from scratch, without milk. Mix ground meat with onion soup mix, 1/4 cup matza meal, and egg in a mixing bowl. Place mixture in a greased loaf pan. Spread ketchup or barbecue sauce over the top. Bake uncovered at 350°F for 40-45 minutes or until cooked through as desired.

Can you eat meatloaf without milk?

The combination of flavors from the Worcestershire sauce, mustard, and ketchup, along with the savory ground beef, will leave you craving more. What’s great about this easy meatloaf recipe without milk is that it’s not only suitable for those with dairy allergies but also for anyone looking to enjoy a fantastic meal.

Can you make meatloaf without eggs?

You can throw it together in 10 minutes and either freeze it to cook at a later date (right in the loaf pan) or cook ahead and then freeze it. Yes! You can make meatloaf without eggs or milk because the oats, along with the condiments, serve as the binding agent. The eggs aren’t necessary so you don’t have to worry about an egg replacement.

What is dairy free meatloaf?

Easy Dairy Free Meatloaf is a simple and quick 5-ingredient recipe made without milk or butter. Mix in one bowl, place in baking pan, bake and that’s it! Great on a plate with sides or in a sandwich. I remember always hearing kids in shows saying: “Ugh. Meatloaf again??”