Easy Dairy Free Meatloaf Recipe
Need an easy meatloaf recipe without milk that’s simple, hearty and great any night of the week? This dairy free meatloaf is a family-friendly classic that’s worth a try!
Few dinners are as satisfying as a slice of classic meatloaf.
This easy meatloaf recipe without milk is juicy, packed with flavor and has that perfect sweet and tangy tomato sauce on the top. It’s a no-fuss option for a comforting dairy free meal the whole family will love.
It’s also perfect for batch cooking: double up the recipe and freeze one loaf for an easy meal another day.
Serve your delicious meatloaf with dairy free mashed potatoes, roasted broccoli and green beans.
If you’re looking for more easy dairy free dinner inspiration, try our Instant Pot Frozen Pork Chops and Gravy recipe next!
Why You’ll Love This Dairy Free Meatloaf
- Comforting classic, without the dairy!
- Easy recipe made with simple ingredients
- Great for batch cooking and preparing ahead
Ingredients and Substitutions
- Olive oil: or any neutral oil.
- Ground beef: I buy one with 20% or less fat as no one wants their meatloaf to be swimming in grease when it has cooked!
- Red onion: Substitute with white onion if you prefer.
- Carrot: Finely grated.
- Eating apple: I use sweet, red apples such as Braeburn or Gala.
- Garlic clove: Substitute with garlic paste or frozen garlic.
- Bread crumbs: You can buy these, but it’s much easier to whizz a slice or 2 in a food processor.
- Beef stock cube: We’re going to crumble it into the meat mixture, so use a crumbly brand like Oxo or get beef bouillon powder.
- Egg
- Tomato ketchup
- Dried thyme: Can substitute with similar herbs such as oregano, rosemary or mixed italian herbs.
- Salt and black pepper
- Worcestershire sauce: If you’re not sure, it’s pronounced ‘wuss-tuh-shuh’ (you’re welcome). But, if you’re lucky enough to have access to Henderson’s Relish instead, you absolutely want to use that because it’s SO GOOD. You’ve probably got fancy knives stored away somewhere that were made in Sheffield, but knives are so 18th Century. Now Sheffield makes SAUCE.
- Chopped tomatoes
- Honey: Use runny honey, or substitute with brown sugar.
How to Make Dairy Free Meatloaf
- Preheat the oven: Heat to 180C/350F. Grease a 900g loaf pan (approx 8 x 4 inches) with a little oil or cooking spray.
- Prepare the onion and garlic: Heat a small amount of olive oil in a saucepan over medium heat. Add 1 diced onion and 1 crushed garlic clove, cooking for about 10 minutes until softened and fragrant. Stir occasionally to prevent burning. Once softened, remove from heat and set aside to cool.
- Mix the meatloaf ingredients: In a large bowl, combine 450g (1lb) ground beef, 140g (5oz) breadcrumbs, 1 egg, 1 crumbled beef stock cube, 1 small peeled and grated apple, peeled and grated carrot, 2 tablespoons tomato ketchup, 1 tablespoon Worcestershire sauce, 2 teaspoons runny honey, 1 teaspoon dried thyme, salt and pepper and half of the cooked onion and garlic mixture. Use your hands to mix everything thoroughly until all the ingredients are evenly distributed.
- Shape the loaf: Press the ground meat mixture together tightly and shape into a loaf shape, being sure to compact the mixture firmly to prevent it falling apart. Transfer to the prepared loaf pan.
- Bake the meatloaf: Place the loaf pan in the preheated oven and bake for 45-50 minutes. After 30 minutes, if it is browning too quickly, cover the loaf with foil. Continue baking until the cooking time is finished and the loaf’s internal temperature reaches 71C/160F on an instant read thermometer.
- Prepare the tomato glaze: While the meatloaf bakes, add a 400g (14 oz) can chopped tomatoes, 1 teaspoon Worcestershire sauce and 1 tablespoon honey to the remaining half of the cooked onion and garlic mixture in the saucepan. Cook on low to medium heat for 10-25 minutes, until the mixture begins to thicken and reduce.
- Finish and serve: Once the meatloaf is done, remove it from the oven and allow it to rest for a few minutes. Carefully lift it out of the loaf pan and serve, sliced and topped with the tomato glaze, alongside dairy-free mashed potato, broccoli and green beans.
Leftovers
Store Cool to room temperature, thoroughly wrap and cover the meatloaf with plastic wrap, or place in an airtight container, and keep in the fridge for up to 3-4 days. To freeze, cover the wrapped meatloaf tightly with foil and plastic wrap, place in a freezer bag (to avoid any leakage!) and freeze for up to 3 months.
Reheat Heat the oven to 180C/350F, cover with foil to retain moisture and place in the oven for 20-25 minutes or until fully heated through.
Frequently Asked Questions
Pack it properly: Shape the meatloaf mixture firmly so that it holds together when cooking.
Bake in a loaf tin: The tin’s shape will help the meatloaf to keep its shape while cooking.
Let it rest: When cooked, let the meatloaf rest for 5-10 minutes before carefully slicing.
Yes, meatloaf is an ideal make ahead meal. You can assemble the meat mixture, shape it into a loaf and refrigerate for 1-2 days before baking.
You can also assemble and bake the meatloaf, then cool and freeze for another day.
It is possible to use either, however a metal pan is preferred as it heats up more quickly and provides more even and consistent cooking than in glass. The meatloaf is likely to brown more nicely in metal.
Bake your meatloaf uncovered to allow it to brown on the top. We only recommend covering the meatloaf with foil if:
– The top of the meatloaf browning too quickly while cooking
– It is already cooked and is being reheated, in which case we cover the loaf to keep in as much moisture as possible.
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If you make this Dairy Free Meatloaf recipe I’d love for you to give it a star rating ★ below. You can also tag me on Instagram (@thesunshinepantry) or Facebook so I can see your amazing creation!
Easy Dairy Free Meatloaf Recipe
Ingredients
For the meatloaf
- 2 tablespoons olive oil (30 ml)
- 1 large red onion grated or very finely diced
- 1 garlic clove minced
- 450 g ground beef (1lb)
- 1 egg
- 1 teaspoon dried thyme
- ½ dessert apple peeled and grated
- 1 carrot grated
- 1 beef stock cube
- 2 tablespoons tomato ketchup (30ml)
- 1 tablespoon Worcestershire sauce or Henderson’s Relish (15ml)
- 2 teaspoons runny honey (10ml)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the glaze
- 400 gram can chopped tomatoes (14oz)
- 1 tablespoon runny honey
- 1 teaspoon Worcestershire Sauce or Hendersons Relish
Instructions
- Preheat the oven to 180C/350F. Grease a 900g loaf pan (approx 8 x 4 inches) with a little oil or cooking spray.
- Prepare the onion and garlic: Heat a small amount of olive oil in a saucepan over medium heat. Add 1 diced onion and 1 crushed garlic clove, cooking for about 10 minutes until softened and fragrant. Stir occasionally to prevent burning. Once softened, remove from heat and set aside to cool.
- Mix the meatloaf ingredients: In a large mixing bowl, combine 450g/1lb ground beef, 140g/5oz breadcrumbs, 1 egg, 1 crumbled beef stock cube, 1 small peeled and grated apple, peeled and grated carrot, 2 tablespoons tomato ketchup, 1 tablespoon Worcestershire sauce, 2 teaspoons runny honey, 1 teaspoon dried thyme, salt and pepper and half of the cooked onion and garlic mixture. Use your hands to mix everything thoroughly until all the ingredients are evenly distributed.
- Shape the loaf: Press the meat mixture together tightly and shape into a loaf shape, being sure to compact the mixture firmly to prevent it falling apart. Transfer to the prepared loaf pan.
- Bake the meatloaf: Place the loaf pan in the preheated oven and bake for 45-50 minutes. After 30 minutes, if it is browning too quickly, cover the loaf with foil. Continue baking until the internal temperature reaches 71C/160F on a meat thermometer.
- Prepare the tomato glaze: While the meatloaf bakes, add a 400g/14 oz can chopped tomatoes, 1 teaspoon Worcestershire sauce and 1 tablespoon honey to the remaining half of the cooked onion and garlic mixture in the saucepan. Cook on low to medium heat for 10-25 minutes, until the mixture begins to thicken and reduce.
- Finish and serve: Once the meatloaf is done, remove it from the oven and allow it to rest for a few minutes. Carefully lift it out of the loaf pan and serve, sliced and topped with the tomato glaze, alongside dairy-free mashed potato, broccoli and green beans.
Notes
- Gluten free: Use gluten free breadcrumbs or oats, and check the brand of Worcestershire Sauce to make it gluten free. Henderson’s Relish (which I LOVE) is gluten free!
- Meat substitutes: You could swap the ground beef for turkey, pork or a combination of meats for a different flavor.
- Make ahead: Assemble the meat mixture, shape it into a loaf and refrigerate for 1-2 days before baking.
- Storage: Cool to room temperature, thoroughly wrap and cover the meatloaf with plastic wrap, or place in an airtight container and keep in the fridge for up to 3-4 days. To freeze, cover the wrapped meatloaf tightly with foil and plastic wrap, place in a freezer bag (to avoid any leakage!) and freeze for up to 3 months.
- Reheating: Heat the oven to 180C/350F, cover with foil to retain moisture and place in the oven for 20-25 minutes or until fully heated through.
- Approx 441kcal per serving.
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