01
Egg Substitute
10.0best for meatloaf1:1
Commercial egg replacer; follow box ratio, works for binding and lift in most baking
10.0
egg substitute
in meatloaf.
Egg binds meatloaf together so each slice holds its shape. Without a binder, slices fall apart — a substitute must glue the mixture together.
top substitutes
02
Chia Seeds
8.0best for meatloaf1 tbsp : 1 tbsp
1 tbsp chia + 3 tbsp water per egg, rest 5 min
8.0
03
Flaxseed
8.0best for meatloaf1 tbsp : 1 tbsp
1 tbsp ground flaxseed + 3 tbsp water per egg, rest 5 min
8.0
show 8 more substitutes
04
Greek Yogurt
5.01/4 cup : 1 cup
1/4 cup per egg, adds moisture and binding
5.0
05
Bananas
6.01/2:1
Half a mashed banana per egg, adds sweetness
6.0
06
Applesauce
6.01/4 cup : 1 cup
1/4 cup applesauce per egg, best in baking
6.0
07
Tofu
5.01/4 cup : 1 cup
Blend silken tofu smooth, 1/4 cup per egg
5.0
08
Avocado
4.01/4 cup : 1 cup
Mashed avocado, adds fat and moisture in baking
4.0
09
Buttermilk
4.01/4 cup : 1 cup
Adds tangy moisture; 1/4 cup replaces 1 egg in pancakes and cakes, tenderizes crumb
4.0
10
Baking Powder
1.71/2 tbsp : 3 1/3 tbsp
Use 1/2 tsp baking powder per egg for lift only; won't bind or add moisture, combine with liquid
1.7
11
Baking Soda
1.71/4 tsp : 1 tsp
Use 1/4 tsp baking soda + 1 tbsp vinegar per egg for lift; won't bind, add applesauce for moisture
1.7