Let’s be real. Some people say eggless meatloaf tastes different. It’s a bit denser. A bit less fluffy. That’s not bad. It’s just honest. The egg adds a slight custard-like richness that’s hard to replicate.
If you want that classic, nostalgic, Midwestern diner meatloaf—the kind your grandma made—use the egg. Don’t fight tradition. It’s like trying to make a grilled cheese without butter. You can, but why would you?
If you want a leaner, heartier loaf, skip the egg. It’s a different beast. A bit more rustic. A bit more like a giant, delicious hamburger brick. Both are valid. Both are meatloaf.
