Egg Substitutes when Cooking With Meat

Egg replacer by Ener-G is my go to for baking. But what do you do for baking meatloaf, salmon patties, etc?

For salmon patties I have used 1/2 cup of rice or quinoa as a binder. I blend it with the canned salmon in a food processor and season it as I like. When making taquitos I have used a little bit of mashed potatoes as a binder with the ground beef inside the tortilla. It worked out really well! Recently, I used mashed potatoes in a meatloaf recipe. It did a great job of making it stick together like an egg would. I took one potato and just mashed it up. Then I added it to 1.5 lbs of ground beef and the other meatloaf ingredients here.(below) I used GF rice crispies instead of bread crumbs, and the potato instead of an egg. It did change the texture some (be warned) but it did the job well. I also reduced the milk to 1/4 cup (rice milk). Thanks allrecipes.com for the recipe!

• 1 1/2 pounds lean ground beef
• 1 large onion, chopped
• salt to taste
• ground black pepper to taste
• garlic powder to taste
• 6 slices white bread, cut into cubes (gluten free)
• 1/2 cup milk (use milk alternative)
• 1 egg (use alternative)
• 3 tablespoons yellow mustard, divided
• 1/2 cup ketchup, divided
• 3 tablespoons brown sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, thoroughly mix ground beef, onion, salt, pepper and garlic powder. Mix in bread, milk, egg, 2 tablespoons mustard and 1/4 cup ketchup.
3. Press the meat mixture into a 9x5 inch loaf pan. In a small bowl, stir together remaining mustard, ketchup and brown sugar; pour on top of the meat loaf.
4. Bake in preheated oven for 2 hours.