To replace the eggs in the meatloaf recipe, I like to use plain yogurt. Regular yogurt, not Greek yogurt. After several tests, I found that Greek yogurt does not have enough moisture to bind the meatloaf. If only Greek yogurt is available, I recommend thinning it with 2 – 4 tablespoons of milk.u003cbr/u003e*u003cstrongu003eUse ¼ cup of plain yogurt for 1lb of ground beef.u003cbr/u003e*Use ½ cup of plain yogurt for 2lb of ground beef.u003c/strongu003e