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Meatloaf Recipe without Bread Crumbs

Meatloaf without Bread Crumbs

iamwinfred
This Meatloaf Recipe without Bread Crumbs delivers all the nostalgic comfort of a classic meatloaf while skipping the traditional fillers entirely. Grated zucchini, carrots, and eggs act as smart binders that keep the loaf moist, tender, and perfectly sliceable — making it naturally lower in carbs and suitable for keto, paleo, or gluten-free lifestyles. Topped with a sweet and tangy caramelized glaze, this hearty, protein-forward dinner is weeknight-easy and meal-prep friendly.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 420 kcal

Equipment

  • Large mixing bowl
  • Box grater Or food processor for faster grating
  • Food processor (optional) For grating vegetables quickly
  • Loaf pan 9x5 inch; or use a baking sheet for a freeform loaf
  • Small bowl For mixing the glaze
  • Clean kitchen towel or cheesecloth For squeezing moisture from zucchini
  • Measuring cups and spoons
  • Meat thermometer Instant-read recommended; target internal temp 160°F
  • Pastry brush (optional) For applying the glaze evenly
  • Parchment paper (optional) For lining the pan for easy removal

Ingredients
  

  • 2 lbs ground beef 900g; 80/20 blend recommended for best moisture and flavor
  • 2 large eggs beaten
  • 1 cup zucchini about 1 medium zucchini, finely grated and moisture firmly squeezed out (approx. 240ml)
  • 1/2 cup carrots about 1 medium carrot, finely grated (approx. 120ml)
  • 1 medium onion finely diced
  • 3 garlic cloves minced
  • 1/4 cup Parmesan cheese grated; about 25g; freshly grated Parmigiano Reggiano recommended
  • 1/4 cup ketchup about 60ml; plus more for topping if desired
  • 2 tbsp Worcestershire sauce 30ml
  • 1 tbsp Dijon mustard 15ml
  • 1 tsp dried Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika

For the Glaze

  • 1/3 cup ketchup about 80ml
  • 2 tbsp brown sugar 30ml; packed
  • 1 tbsp apple cider vinegar 15ml

Instructions
 

  • Preheat your oven to 350°F (175°C) and lightly grease a 9x5 inch loaf pan or line it with parchment paper.
  • Grate the zucchini and carrots; place the zucchini in a clean kitchen towel and squeeze firmly over the sink to remove as much moisture as possible. Finely dice the onion and mince the garlic.
  • In a small bowl, whisk together the beaten eggs, ketchup, Worcestershire sauce, and Dijon mustard until well combined; set aside.
  • In a large bowl, combine the ground beef, squeezed zucchini, grated carrots, onion, garlic, Parmesan, wet ingredient mixture, and all seasonings. Mix gently with your hands until just combined — do not overmix.
  • Transfer the mixture to the prepared loaf pan and press into an even layer, smoothing the top and eliminating any air pockets.
  • Whisk together the ketchup, brown sugar, and apple cider vinegar; spread half the glaze over the top of the uncooked meatloaf and reserve the rest.
  • Bake on the middle rack for 45 minutes, then spread the remaining glaze on top and bake for an additional 15 minutes, until the internal temperature reaches 160°F (71°C).
  • Let the meatloaf rest in the pan for 10 minutes before transferring to a cutting board and slicing into thick portions. Serve immediately.

Notes

  • Squeeze the zucchini thoroughly: Removing as much moisture as possible is the single most important step — excess water will prevent the loaf from binding and holding its shape.
  • Don't overmix: Mix just until the ingredients are evenly distributed. Overworking the meat develops too much protein structure and results in a tough, dense loaf.
  • Always use a meat thermometer: Insert into the center of the loaf and look for 160°F (71°C). Oven temperatures vary, so don't rely on timing alone.
  • Rest before slicing: A full 10-minute rest allows the juices to redistribute and makes the loaf much easier to slice cleanly without falling apart.
  • Make ahead: Mix and shape the loaf up to 24 hours in advance, cover tightly, and refrigerate. Add 5–10 minutes to the bake time since it starts cold.
  • Egg-free option: Replace the 2 eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, rested 5 minutes until gel-like). Texture will be slightly different but still holds well.
  • Lean meat tip: If using ground turkey or chicken, add 1 tbsp olive oil to the mixture and an extra egg to compensate for lower fat content.
  • Storage: Wrap cooled meatloaf tightly and refrigerate for up to 4 days. Reheat slices covered with foil at 350°F with a splash of beef broth, or microwave covered with a damp paper towel on medium power for 1–2 minutes.
  • Freezer friendly: Wrap individual slices in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Room temperature ingredients: Let eggs and refrigerated vegetables sit out for 20 minutes before mixing to ensure even cooking throughout the loaf.

Nutrition

Serving: 1SliceCalories: 420kcalCarbohydrates: 12gProtein: 35gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 165mgSodium: 780mgPotassium: 580mgFiber: 2gSugar: 8gVitamin A: 35IUVitamin C: 8mgCalcium: 10mgIron: 20mg
Keyword easy meatloaf recipe, gluten free meatloaf, keto meatloaf, low carb meatloaf, meatloaf without bread crumbs
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