We absolutely love diving into timeless recipes that bring families together, and our kosher meatloaf is a comforting staple with roots in Jewish culinary traditions. It’s a hearty dish that adheres to kosher guidelines using simple, wholesome ingredients for a flavorful twist on a classic favorite.
This recipe honors age-old practices while keeping things approachable for modern kitchens. We’ve crafted it to be easy and satisfying so you can enjoy a delicious meal that feels both familiar and fresh.
Ingredients
In our exploration of this classic kosher meatloaf recipe, we focus on selecting simple, wholesome ingredients that align with traditional Jewish dietary laws. These components not only ensure the dish remains kosher and comforting but also deliver a satisfying blend of flavors and textures for your family gatherings.
To prepare our kosher meatloaf, gather the following ingredients in the order they are used. We’ve noted any necessary prep specifics for accuracy and ease:
- Ground beef: 1.5 pounds of kosher-certified lean ground beef, ensuring it’s fresh and chilled to maintain moisture during mixing.
- Onion: 1 medium yellow onion, finely chopped to release its natural sweetness and enhance the base flavor.
- Garlic: 2 cloves, minced for a subtle, aromatic boost that infuses the meat mixture early in preparation.
- Eggs: 2 large eggs, beaten lightly to act as a binding agent and help hold the loaf together.
- Breadcrumbs: 1 cup of plain kosher breadcrumbs (or substitute with matzo meal for Passover observance), toasted slightly for better absorption.
- Ketchup: 1/2 cup for the mixture, plus an additional 1/4 cup for topping, chosen for its tangy acidity that balances the richness.
- Worcestershire sauce: 2 tablespoons, opting for a kosher version to add depth without overpowering the traditional taste.
- Spices: 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of dried thyme, combined and measured precisely to season the meat evenly before shaping.
This curated list keeps our kosher meatloaf straightforward yet flavorful, drawing from age-old practices while adapting to modern kitchens.
Tools and Equipment
To seamlessly transition from selecting our kosher meatloaf ingredients to the preparation stage, we rely on a set of essential tools that ensure accuracy, safety, and efficiency in the kitchen. These items help us mix, shape, and bake the meatloaf while adhering to kosher practices.
Here’s a curated list of the key tools and equipment we recommend:
- Large mixing bowl: A sturdy, non-reactive bowl (at least 4 quarts) for thoroughly combining the ground beef, onions, garlic, eggs, and breadcrumbs without any risk of flavor contamination.
- Loaf pan or baking dish: A 9×5-inch metal or glass loaf pan for shaping the meatloaf evenly; opt for one that’s oven-safe up to 400°F to achieve that perfect golden crust.
- Measuring cups and spoons: Precise stainless steel sets for accurately measuring ingredients like 1.5 pounds of ground beef and spices, ensuring our kosher meatloaf turns out consistent every time.
- Chef’s knife: A sharp, 8-10 inch blade for finely chopping the medium yellow onion and mincing garlic quickly and safely on a stable surface.
- Cutting board: A large, non-porous board (preferably wood or plastic) to provide a dedicated space for prep work, keeping our kosher kitchen organized and hygienic.
- Oven thermometer: An accurate digital model to verify that our oven reaches the precise 375°F needed for baking, guaranteeing the meatloaf cooks to tender perfection without drying out.
- Spatula or wooden spoon: A heat-resistant silicone spatula for mixing the ingredients and transferring the meatloaf mixture, making the process mess-free and effortless.
With these tools in hand, we can move forward confidently to the preparation steps, transforming our simple ingredients into a flavorful, kosher-certified masterpiece.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through creating a mouthwatering kosher meatloaf that balances tradition with ease. Follow these steps to achieve a juicy, flavorful dish everyone will love.
Prep
In this phase, we focus on combining our ingredients efficiently to build the base of our kosher meatloaf. Start by preheating your oven to 350°F for even cooking.
- In a large mixing bowl, add 1.5 pounds of kosher-certified lean ground beef and gently break it up with a spatula or wooden spoon to ensure even mixing.
- Incorporate 1 finely chopped medium yellow onion and 2 cloves of minced garlic for a robust, aromatic foundation that infuses the meat with savory notes.
- Beat 2 large eggs in a separate small bowl then add them to the mixture, binding the ingredients together for a cohesive texture.
- Stir in 1 cup of plain kosher breadcrumbs (or matzo meal if preparing for Passover) along with 2 tablespoons of ketchup and 1 tablespoon of Worcestershire sauce to add moisture and a tangy depth.
- Season with 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of dried herbs like oregano or thyme, mixing everything thoroughly by hand until the blend is uniform and slightly sticky—envision the hearty aroma of spices awakening your senses.
Cook
Here, we bake the meatloaf to perfection, allowing the flavors to meld and the exterior to develop a golden, caramelized crust.
- Transfer the prepared mixture into a loaf pan or baking dish, shaping it into a loaf form with your hands for an even bake that promotes juicy results.
- Spread a thin layer of ketchup on top for a glossy finish that enhances both appearance and taste.
- Place the pan in the preheated oven and bake for 45-55 minutes, or until the internal temperature reaches 160°F—use your oven thermometer to check accuracy and avoid overcooking.
- For added precision, here’s a quick reference on baking times based on loaf size:
| Loaf Size (pounds) | Baking Time (minutes) | Internal Temperature (°F) |
|---|---|---|
| 1.0 – 1.5 | 40-50 | 160 |
| 1.6 – 2.0 | 50-60 | 160 |
As it bakes, the kitchen will fill with the irresistible scent of roasting beef and herbs, signaling a comforting meal in the making.
Assemble and Serve
In this final stage, we let the meatloaf rest and prepare it for serving, ensuring optimal texture and presentation.
- Remove the meatloaf from the oven and let it rest in the pan for 10 minutes to allow juices to redistribute, preventing it from falling apart and keeping it tender.
- Carefully transfer it to a cutting board and slice into even portions using a chef’s knife—each cut reveals a moist, flavorful interior with a slightly crisp edge that promises satisfaction.
- Serve warm on plates, perhaps alongside steamed vegetables or kosher potato latkes for a complete meal, highlighting the rich, savory flavors that make our kosher meatloaf a family favorite.
Make-Ahead Instructions
One of the beauties of our kosher meatloaf recipe is its flexibility for busy schedules. We can prepare it in advance to save time while letting the flavors develop even more, ensuring a tender and flavorful result every time.
Preparing the Mixture Ahead
To get started, follow these steps for making the meat mixture ahead:
- Mix the ingredients: In a large mixing bowl, combine 1.5 pounds of kosher-certified lean ground beef, one finely chopped medium yellow onion, 2 cloves of minced garlic, 2 beaten eggs, 1 cup of plain kosher breadcrumbs (or matzo meal for Passover), ¼ cup of ketchup, 1 tablespoon of Worcestershire sauce, and your preferred spices as outlined in the preparation section. This step ensures all elements blend seamlessly.
- Shape and store: Once mixed, shape the mixture into a loaf form in your baking dish. Cover it tightly with plastic wrap or aluminum foil to maintain freshness, then refrigerate for up to 24 hours. Refrigerating allows the spices and flavors to infuse deeply into the meat.
Freezing for Longer Storage
If we want to extend the make-ahead period, freezing is a great option. Here’s how:
- Freeze the uncooked loaf: After shaping, wrap the loaf securely in plastic wrap, followed by a layer of foil to prevent freezer burn. Label it with the date and store in the freezer for up to 3 months. Freezing preserves the kosher meatloaf‘s quality without compromising its texture.
- Thaw and bake: When ready to cook, transfer the frozen loaf to the refrigerator to thaw overnight. Preheat your oven to 350°F and bake as per the original instructions, adding 10-15 minutes to the cooking time to ensure it reaches an internal temperature of 160°F.
Reheating Tips
For already baked kosher meatloaf, we can reheat it safely and keep it moist:
- Refrigerate cooked leftovers: After baking and cooling, slice the meatloaf and store in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven: Preheat your oven to 325°F, cover the slices with foil to retain moisture, and warm for 15-20 minutes until heated through. This method helps maintain the savory, comforting essence of the dish.
By planning ahead with these methods, we ensure our kosher meatloaf remains a convenient, delicious staple in our kosher-friendly meals.
Conclusion
We’ve loved exploring this kosher meatloaf recipe and how it blends timeless traditions with everyday simplicity. It’s more than a meal—it’s a way to create lasting memories around the table.
We hope this becomes a go-to in your kitchen, offering comfort and confidence in every bite.
Frequently Asked Questions
What is kosher meatloaf?
Kosher meatloaf is a traditional Jewish dish made with ingredients that follow kosher dietary laws, combining ground beef with onions, garlic, eggs, breadcrumbs, and seasonings for a comforting, flavorful meal. This recipe updates classic techniques for modern kitchens, emphasizing simplicity and family enjoyment.
What ingredients are needed for this kosher meatloaf recipe?
You’ll need 1.5 pounds of kosher-certified lean ground beef, a chopped medium yellow onion, minced garlic, beaten eggs, plain kosher breadcrumbs (or matzo meal for Passover), ketchup, Worcestershire sauce, and a mix of spices. These wholesome ingredients ensure the dish is flavorful while adhering to kosher guidelines.
How do I prepare kosher meatloaf?
Preheat your oven to 350°F. Mix ground beef with chopped onion, garlic, eggs, breadcrumbs, ketchup, Worcestershire sauce, and seasonings in a large bowl. Shape into a loaf, top with ketchup, and bake for 45-55 minutes until it reaches 160°F internally. Let it rest for 10 minutes before slicing for the best texture.
What tools are required to make this recipe?
You’ll need a large mixing bowl, loaf pan or baking dish, measuring cups and spoons, a chef’s knife, cutting board, oven thermometer, and a spatula. These tools help ensure safe, efficient preparation and accurate results for a perfect kosher meatloaf.
Can I make kosher meatloaf ahead of time?
Yes, prepare the meat mixture, shape it into a loaf, and refrigerate for up to 24 hours or freeze for longer. Thaw frozen meatloaf in the fridge overnight before baking. This makes it ideal for busy schedules while keeping the dish fresh and delicious.
How should I store and reheat kosher meatloaf?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, warm in a 350°F oven for 15-20 minutes until heated through, or microwave in short bursts. Add a splash of water to keep it moist and flavorful.
Is this recipe suitable for Passover?
Yes, if you substitute breadcrumbs with matzo meal, as it’s a kosher-certified ingredient. Ensure all other items, like Worcestershire sauce, are Passover-friendly. This adaptation keeps the meatloaf simple, comforting, and compliant with holiday dietary rules.