How to Make Dairy-Free Meatloaf

A plate of sliced meatloaf

Rita Maas / Getty Images

Prep: 5 mins
Cook: 60 mins
Total: 65 mins
Servings: 6 servings
Nutrition Facts (per serving)
425 Calories
16g Fat
31g Carbs
38g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 425
% Daily Value*
Total Fat 16g 21%
Saturated Fat 6g 30%
Cholesterol 163mg 54%
Sodium 663mg 29%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 5%
Total Sugars 18g
Protein 38g
Vitamin C 3mg 17%
Calcium 102mg 8%
Iron 5mg 28%
Potassium 731mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Meatloaf is usually made with beef and pork, but there are variations now that run the gamut from chicken to turkey to everything in between. While the type of meat you use to make your meatloaf is up to you, this dairy-free meatloaf recipe is OK for kids and adults who are lactose intolerant or otherwise not able to eat dairy, despite eating meat. This variation of the home-cooking classic is a favorite no matter what your dietary restrictions, especially when served with dairy-free creamy mashed potatoes and mushroom gravy.

Buying the Right Meat

Meatloaf needs fat to stick together. If you use super-lean meats for your meatloaf, it may fall apart or be much drier than if you were to use fattier meats. This is why you'll see meat blends used for meatloaf, which not only allows for better texture​ but also enhances the flavor. If you prefer using lean meat such as ground chicken or ground turkey, use more Worcestershire sauce or ketchup to help keep the meat moist.

Storing Tips

Because of the mixture of meats and the inclusion of vegetables and other sauces, it's important to store meatloaf within two hours of serving in a shallow air-tight container to avoid foodborne illnesses. It can be kept in the refrigerator for three to four days. If the meatloaf is wrapped tightly in foil or plastic wrap, and stored in the freezer, it will be edible for up to three months. 


  • 1/3 cup dark brown sugar, packed

  • 1/2 cup ketchup

  • 1 tablespoon and 1 teaspoon Worcestershire sauce

  • 1 1/2 pounds lean ground beef

  • 1 cup onion, chopped

  • 1 garlic clove, finely chopped

  • 1 1/2 teaspoons kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/2 cup plain unsweetened almond milk, or soy milk

  • 2 large eggs, lightly beaten

  • 3/4 cup panko breadcrumbs

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F. Lightly oil a 9 x 5-inch loaf pan. Using your fingers, press brown sugar evenly into oiled loaf pan.

  3. Combine ketchup with Worcestershire sauce and spread over brown sugar.

  4. In a medium-sized mixing bowl, combine ground beef, onion, garlic, salt, and pepper until well combined.

  5. Add remaining 1 tablespoon Worcestershire sauce, almond milk or soymilk, eggs, and panko breadcrumbs, stirring until mixture holds together.

  6. Press mixture into the shape of a loaf and press into prepared pan. Bake for 55 minutes to 1 hour, or until cooked through. Serve hot.


Be sure to let the meat "rest" before cutting into it. As little as five to 10 minutes will allow the excess liquid to drain and settle. The result is a firmer meatloaf that will remain moist throughout and give you a nice clean cut once you begin cutting into your meatloaf.

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