Here's What To Substitute For Dairy In Meatloaf

Meatloaf is a classic dish that blends comfort food with something altogether nostalgic. It seems like every mom or dad has their own recipe they use, and anyone who dares suggest their parent's meatloaf is better than someone else's best watch out. According to Bon Appétit, the first printed recipe for meatloaf appeared as early as the 1870s, and has since endured the test of time as a dish Americans keep coming back to. 

This timeless dinner has even been featured in movies like "Wedding Crashers" (how could anyone forget that scene?) and has popped up as an entree on plenty of restaurant menus. The classic composition of a modern American meatloaf is ground meat, onion, eggs, breadcrumbs, milk, and ketchup. But if you find yourself making a last-minute meatloaf and realize you don't have any dairy milk on hand, there are a few substitutions you can make without compromising the texture and taste of your flavorful loaf.

Stock works as a milk substitute in meatloaf

Milk is most commonly used alongside eggs and breadcrumbs as a binding agent to keep the meatloaf moist and cohesive. The milk soaks into the breadcrumbs, helping the ingredients stick together. There's nothing worse than amping yourself up for a delicious comfort-food dinner, only to have a dry and crumbly meatloaf that your parents most definitely wouldn't approve of. 

Luckily, there are a few things you can swap for dairy milk if you don't have any or if you prefer not to add dairy to your recipe. According to The Stay At Home Chef, you can use low-sodium beef stock, chicken stock, or even non-dairy milk on a 1:1 substitution ratio in your meatloaf recipe. Make sure you don't skimp on other binding ingredients, however, because you'll definitely need to add in something to keep your meatloaf in one piece and prevent it from falling apart.