MEATLOAF WITHOUT EGGS OR MILK RECIPES

Steps:

• Preheat the oven to 350 degrees Fahrenheit (175 degrees Celcius).
• In a large bowl, add the beef, onion, milk, bread crumbs and mix well.
• Season with salt and pepper and place the mixture in a loaf pan.
• In a small bowl, add the mustard, Worcestershire sauce, and ketchup. Mix well and pour over the meatloaf.
• Bake it uncovered at 350 degrees Fahrenheit (175 degrees Celcius) for an hour.
• Let the meatloaf rest for 10 minutes and then serve.

Steps:

• Set oven rack to the middle position, preheat oven to 350º F (177º C). Spray a foil lined baking tray with cooking spray and set aside.
• Heat a medium-sized sauté pan over medium heat, add olive oil, once hot add onion and garlic; sauté until fragrant, tender and the moisture is released and evaporated, about 3 – 5 minutes. Transfer to a small plate and let it cool for 5 minutes.
• In a large bowl add bread and yogurt; whisk to combine and allow the bread to absorb all of the moisture. Add sautéed veggies, ketchup, parmesan cheese, tomato paste, Dijon mustard, parsley, Italian seasoning, salt, and pepper; mix until well combined. Add ground beef. Use hands to gently mix meatloaf ingredients until combined, about 1 minute, being careful not to overmix.
• Form meatloaf mixture into a long, well-packed, approximately 5"-wide loaf shape on the prepared baking tray.
• Prepare the glaze: In a small bowl, mix together all the glaze ingredients. Spread half of the glaze evenly over the top and sides of the meatloaf; reserve the renaming glaze for later.
• Bake for 40 minutes. After 40 minutes, spread half of the remaining glaze over the top. Return to the oven and bake for a further 15 – 20 minutes, or until the internal temperature reaches 135 to 140º F (57 to 60º C).
• Allow meatloaf to rest for 10 minutes before slicing.