Can You Make Meatloaf Without Milk? Yes, Here’s How to Make It Moist and Delicious

Meatloaf is a classic comfort food that brings back childhood memories for many people. The rich meatiness smothered in a sweet tangy glaze is hard to resist. But traditional meatloaf recipes call for milk or cream as a key ingredient. So what do you do if you can’t or don’t want to use dairy?

Fear not, you can absolutely make meatloaf without milk! I’ve perfected dairy-free meatloaf over the years and I’m going to share all my secrets for how to make yours moist and delicious.

Why Do Meatloaf Recipes Use Milk?

Most meatloaf recipes call for around 1/4 to 1/2 cup of milk. There are a few reasons it’s traditionally included:

• Moisture – Milk adds fluid and hydration to the loaf. This prevents dryness.

• Tenderness – The proteins in milk help keep the texture tender,

• Flavor – The natural sweetness of milk balances and enhances the meaty flavors.

So when omitting milk, the key is finding ways to add moisture, tenderness and flavor back in. Happily, with a few easy substitutions, you can absolutely achieve the same delicious results.

The Best Substitutes for Milk in Meatloaf

Here are my top recommendations for replacing milk in meatloaf recipes:

• Broth or stock – Beef, chicken or vegetable broth mimics milk’s moisture and savory flavor. Go for low-sodium options.

• Water – It’s as simple as it sounds. Water adequately hydrates without altering flavor.

• Tomato sauce – The thicker consistency and umami flavor of tomato products make them perfect for meatloaf.

• Fruit or vegetable purees – Pureed produce like carrots, sweet potatoes or applesauce lend sweetness, moisture and bind.

• Non-dairy milk – Soy, almond or oat milk closely resembles the properties of dairy milk.

• Eggs – An extra egg boosts binding power to help hold the loaf together.

I’ve had amazing results combining tomato sauce for flavor and tenderness, broth for moisture, and an extra egg for density. The meatloaf bakes up incredibly juicy and delicious, no milk required.

Helpful Tips for Keeping Meatloaf Moist

Aside from strategic ingredient substitutes, there are some additional tricks I use to guarantee moist, melt-in-your-mouth meatloaf:

• Mix in grated veggies like zucchini or carrots for extra moisture.

• Don’t overbake. Use a meat thermometer and stop at 160°F.

• Generously glaze the top while baking. The sauce seeps in and hydrates.

• Allow to rest for 10 minutes before slicing to reabsorb juices.

• Add soft breadcrumbs or oats to act as binders and moisture-adders.

• Use fattier cuts of ground meat or add a little bacon for juiciness.

• Take care not to overmix the meat. It can toughen and dry out the texture.

My Favorite Foolproof Dairy-Free Meatloaf Recipe

Over the years, I’ve landed on a simple, tried-and-true dairy-free meatloaf recipe that I make again and again. The results are tender, intensely flavorful and crazy moist every time.

Ingredients:

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

Instructions:

1. Preheat oven to 375°F. Grease a loaf pan.
2. In a large bowl, mix meats, breadcrumbs, 1⁄4 cup tomato sauce, onion, egg, garlic, and seasonings until just combined.
3. Transfer mixture to the loaf pan and shape evenly. Spread remaining tomato sauce on top.
4. Bake 50-60 minutes until 160°F internal temperature.
5. Allow to rest 10 minutes before slicing.

The tomato sauce and egg perfectly replace the need for milk. And letting it rest before cutting allows the meatloaf to reabsorb all the delicious juices. I like to serve it alongside mashed potatoes and roasted veggies for a hearty, satisfying meal.