If you’re a purist who loves a classic, sliceable loaf, put the egg in. It’s the difference between a memory and a disaster. I always think of my Aunt Carol’s meatloaf: it was a masterpiece of nostalgia, held together by eggs and love (and maybe a little bit of bacon). Her secret? She’d whisper to the bowl, “Stay together, baby,” and the egg made it happen.
But if you’re building a meatloaf that’s more like a crumbly hash—intended to be scooped up with a fork or spoon—you can skip the egg. It’s your kitchen, your rules. Kind of like deciding whether to wear pants on a Zoom call: recommended, but not mandatory.
So, do you have to put an egg in meatloaf? No. But do you want a meatloaf that gets a standing ovation or a polite, “Well, it was edible”? Exactly. Crack that egg, give it a whisk, and know you’re doing the right thing for your taste buds. Your future self—and your dinner guests—will thank you.
