Do you really need eggs for meatloaf?

Online Answer
It's probably there as a binder, to hold the loaf together, rather than flavour - similar to how many people add a little egg to a hamburger mix to help the hamburgers hold together. However, just like a hamburger, in a meatloaf you could get away without using the egg, depending on how dry vs. meaty the recipe is..
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A ground beef patty or meatloaf cooked to the required temperature of 160 F (71 C) is safe. Yet under certain conditions it may still be pink in color. ... This too can combine with the myoglobin in meat, causing it to retain its pink color (though usually just on the surface) even when well cooked..
two hours and 40 minutesA 4-pound meatloaf needs to bake at 350 F for two hours and 40 minutes. Check the meatloaf's temperature while it is still in the oven by inserting the thermometer into the center of the loaf. Meatloaf needs to be cooked to an internal temperature of at least 160 F.
Substitute for eggs in Greek Meatloaf And still give you that slightly bitter taste, 1 Tablespoon of olive oil is just right to replace two large eggs.
Regular ground beef (70% to 77% lean)
  • Fat adds flavor, so use this type for juicy burgers, chili, tacos and spaghetti sauce.
  • Regular ground beef is less expensive than ground chuck or sirloin. Ground chuck (78% to 84% lean)
  • Ideal for meatloaf and meatballs, ground chuck holds its shape during cooking.