It’s almost cooking dogma that you must add eggs when making meatloaf or hamburger patties. But like any rule or principle, in time, it should be challenged.

I love making hamburgers and meatloaf, and I have never used eggs when making them. The reason is simple, eggs make me nauseous. I am highly sensitive to eggs and my stomach does not agree with them. So, what am I to do if I want a great home cooked hamburger? Conventional replacements that are used in baking, such as banana and zucchini just won’t work in this case. In fact, through my research I couldn’t find a great alternative. So I just stopped adding them, and didn’t substitute them. And you know what, my patties and meatloaf did not disintegrate into cooked ground beef. They stayed in tact, and tasted fantastic.

Here’s my the recipe for my favourite meatloaf, sans eggs. I hope you enjoy it!

3 kg of beef
250 g bacon
3 roasted tomatoes
1 roasted red pepper
2 tablespoons Italian seasoning
1 red onion, diced
2 teaspoons garlic, minced
2 tablespoons Oregano
2 tablespoons Basil
Salt and Pepper to taste

Step 1: Roast the tomato and red pepper
1. Preheat the oven to 350 degree
2. Grease a cookie sheet with coconut oil
3. Slice the tomatoes, and quarter the red pepper
4. Place vegetables on the cookie sheet and sprinkle the Italian Seasoning on top
5. Bake for 20 minutes

Step 2: Make the meatloaf
1. Preheat oven to 400 degrees
2. Grease an 8″x8″ pan with coconut oil
3. Fry the bacon and the red onion in separate pans
4. place the roasted tomato and red pepper in a food processor and pulse, consistency should be chunky, but small chunks
5. Mix all ingredient in a bowl, then place in the pan
6. Bake the meatloaf for 60 minutes