Unsweetened applesauce work very well. Gives it no weird taste or texture. Use about half a can of unsweetened applesauce. You use sweetened apples but you will have to adjust the recipe because if you use sweetened you use less applesauce. Tested I use it all the time
Salt will naturally extract the protein out of the meat to bind the meatloaf. You just need to mix the mixture slowly as you would knead bread to extract the protein from flour. That is how all meat blocks are formed such as sausage, boneless hams, etc. If you do not add salt, you will not get an extraction, hence no bind. I never use eggs and I get a very tender meatloaf every time.
Meatloaf is a forcemeat much like sausage or pate' en croute which means that when done properly they are an emulsion. With moisture (wine, beer, water, stock) and enough low speed mixing and it should be bound together perfectly. No Egg needed.
Additionally: When I use the gelatin with an egg use 1/2 tsp. It really helps an all beef meatloaf hold moisture. The tip for this was from Cooks Illustrated.
If you have unflavored gelatin. 1 tsp of that in a 1/2 cup of beef stock. Let it 'bloom'.
This is also good to add even you use egg and are making a ball beef meat loaf without any ground pork or veal.
Hmm - well, I make meatballs without egg and they hold together OK - I would soak the bread or breadcrumb - whichever you are using, in enough milk to get them very moist, and that should act as a binder (also untested by me in meatloaf format!)
Note this is untested, but I'd suggest 1T of cornstarch for 1 LB of meat. It will help keep the juices in the meat. I have many Asian "meatball" recipes that do not use egg but include cornstarch. Hope this helps.
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This is also good to add even you use egg and are making a ball beef meat loaf without any ground pork or veal.