How do you substitute EGG for meatloaf/meatballs?

[alien_host]

DD is allergic to egg so what would happen if I left out the egg in meatloaf/meatballs?

Should I subsitute with something else to bind it/add moisture?

[nrp]

I think if you're using breadcrumbs, you probably could leave it out with no ill effects, but maybe you could try tomato paste or an egg-free mayonnaise?

[alien_host]

whoops, meant to put this in the Lounge....sorry!

[alien_host]

I think if you're using breadcrumbs, you probably could leave it out with no ill effects, but maybe you could try tomato paste or an egg-free mayonnaise?

There are breadcrumbs, actually the recipe for the meatloaf also has BBQ Sauce so I suppose it should be moist enough. Thanks!

[BeachBum]

I left out the egg once b/c of an allergy and it made my meatloaf all crumbly. I think you've got to find something, but I don't know what.

[KimMae]

I just found this works really well to bind patty or loaf recipes. Blend 1/3 cup water and 1 or so T of flaxseed (or flaxseed meal I would guess) until the flaxseeds are as small as possible (you'll still see them a bit). Amazingly this turns into an egg-like texture and similarly binds the recipe. You can buy flaxseed many places now including any healthfood type store often in the bulk section. There are commercial egg replacement products that have no egg as well.

[DrSally]

I make meatballs for DS and freeze them. I just lightly mold some ground chicken/turkey and cook in a frying pan. They stay together well enough. I haven't tried meatloaf, so I'll be interested to see the suggestions.

[happymom]

I once made a diet turkey meatball recipe whose only ingredients were ground turkey and salsa- they were so delicious! (cooked in a mixture of diet ginger ale and ketchup by the way)

[brittone2]

yeah, a lot of vegans use flax + water.

[DrSally]

Good idea on the flax. I'll have to pick some up. It's good to add to other things too, I've heard. So, do you have to freeze/refridgerate it? Is it better to buy the seeds and grind as needed or get the flaxmeal?

[Momit]

Our Costco has organic "cold milled" flax right now. Supposedly with the cold milling you don't have to refrigerate it, and the label says it stays good for 22 months! The price was very reasonable too.

[DrSally]

Our Costco has organic "cold milled" flax right now. Supposedly with the cold milling you don't have to refrigerate it, and the label says it stays good for 22 months! The price was very reasonable too.

Cool, where did you find it. I usually speed through Costco and don't have time to browse much, so I go right for what I need. Was it by the flour, baking supplies, etc?

[MamaMolly]

I was going to suggest more liquid of flax + water which make a nice goop.

[alien_host]

Thanks for the tips! I was making the meatloaf last night and needed something I had on hand (so no flax). I skipped the egg and the meatloaf didn't hold together great it tasted yummy. It was just DH, DD and I so the presentation wasn't too critical ;)

BTW I made mini individual meatloafs in a muffin tin so they were small.

I have to admit, I know little about Flax, I need to go read up on it!

[Momit]

Cool, where did you find it. I usually speed through Costco and don't have time to browse much, so I go right for what I need. Was it by the flour, baking supplies, etc?

It was on an endcap, kind of near the cereal and vitamins. The label is blue and the container is clear with a white screw cap, a little smaller than a coffee can (like the ones they use for nuts, candy etc.).

There are a few recipes on the label, and it also says you can use it as a substitute for eggs, butter and oil.
1 egg = 1 Tbsp. flax + 3 Tbsp. water
1 Tbsp. oil, butter or margarine = 3 Tbsp. flax

Website flaxusa.com has more recipes

[alien_host]

since I know little about flax...

does it have a taste/flavor (i.e. does it alter the taste of recipes when you use it?)

[Momit]

So far I have just mixed it in applesauce and smoothies, and I didn't notice it at all. The milled flax has a very fine texture.

If I hadn't seen this thread I probably would not have noticed the recipes and substitutions on the package. Since it's a Costco-size jar I'm glad to have more ways to use it!

[AJP]

I've also heard that the flax works great. Soemone here had posted an egg substitute for baking once. Stupid me never wrote it down though. Maybe that would work as well? I think it was water baking powder oil???

[alien_host]

I've also heard that the flax works great. Soemone here had posted an egg substitute for baking once. Stupid me never wrote it down though. Maybe that would work as well? I think it was water baking powder oil???

I do have that recipe, but I think it was more for levening/rising than as a "binding" agent.

[mjmamma]

Maybe try a little applesauce. I'm not sure what that would do to the flavor but it may be delicious!?

[bubbaray]

I've used oatmeal in place of eggs. It seems to bind better than breadcrumbs.

[purpleeyes]

My DD has an egg allergy, too, and I've used the flax/water substitute for baking with much success! I use the 1 tbsp ground flxsd + 3 tbsp water. It works better if you chill it for about an hour before you add it to the recipe.
Also-remember, some breadcrumbs are made with bread that was made with eggs! I learned that the hard way...

[KimMae]

Flaxseed does have a mild taste but you don't notice it in a recipe like meatballs or baked items or even a smoothie. If I taste plain flaxseed meal or even smell it, I notice a mild fishy or sea flavor.

I keep my whole flaxseed in the cupboard for a while but any ground in the refrigerator. I haven't seen the Costco version that doesn't need to be refrigerated.

The healthy fats in flaxseed are why people use it as a supplement. Similar to benefits of fish oil. Omega 3s = good fats that we don't get enough of usually. Those old wives had something going with their cod liver oil.