We love how traditional meatloaf brings a sense of nostalgia for family dinners. Our kosher version respects dietary rules and still packs hearty flavors into every bite. The blend of ground beef and classic seasonings shows how simple tweaks can turn a cozy favorite into a crowd pleaser.
We’re excited to share this easy meatloaf that’s perfect for Shabbat or any weeknight meal. With no dairy ingredients to worry about we can focus on creating a moist loaf that bakes up golden and satisfying. Let’s enjoy a wholesome dinner that brings everyone to the table.
Meatloaf Kosher Recipe
Ingredients
- 2 pounds ground beef (lean)
- 1 onion finely chopped
- 1 carrot grated
- 1 cup breadcrumbs (ensure they are kosher certified)
- 2 eggs lightly beaten
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup ketchup plus extra for brushing on top
Instructions
- Preheat the oven to 350°F
- Combine the ground beef onion carrot breadcrumbs eggs garlic salt and black pepper in a large bowl
- Mix gently with hands until the ingredients are well incorporated
- Shape the mixture into a loaf
- Place it in a greased 8-by-4-inch loaf pan
- Spread a thin layer of ketchup on the loaf for extra flavor
- Bake the meatloaf until the internal temperature reaches 160°F which typically takes 50 to 60 minutes
| Oven Temperature | Approximate Cooking Time |
|---|---|
| 350°F | 50 to 60 minutes |
| 375°F | 40 to 50 minutes |
- Remove the pan from the oven and allow the meatloaf to rest for 10 minutes
- Slice and serve with your favorite side dishes
Ingredients
We gather classic staples for our Meatloaf Kosher Recipe. We select quality items that carry reliable certifications.
Kosher Meat Selection
We start with lean ground beef that is kosher certified by a recognized authority. We aim for an 85/15 ratio to maintain moisture and flavor.
Seasonings And Add-Ins
We include onion and carrot to keep the loaf moist. We rely on kosher salt black pepper and garlic for balance. We add eggs and breadcrumbs for binding. We top with ketchup for tangy appeal.
| Ingredient | Measurement | Prep Notes |
|---|---|---|
| Lean ground beef (kosher) | 2 pounds | Keep chilled until mixing |
| Finely chopped onion | 1 cup | Chop into small pieces |
| Grated carrot | 1/2 cup | Peel and grate finely |
| Kosher-certified breadcrumbs | 1/2 cup | Plain or seasoned |
| Large eggs | 2 | Lightly beaten |
| Garlic | 2 cloves | Minced |
| Kosher salt | 1 tsp | Adjust to taste |
| Black pepper | 1/2 tsp | Freshly ground if possible |
| Ketchup | 1/2 cup | Divide for topping |
Tools And Equipment
We gather a few essential items to make our meatloaf kosher recipe easy to prepare and bake:
- Large Mixing Bowl
We use this bowl to combine our ground beef bread crumbs onion and other ingredients. Its wide shape allows us to blend everything evenly.
- Measuring Cups And Spoons
We rely on these to portion our breadcrumbs and seasonings correctly. Accurate measurements prevent dryness or overseasoning.
- Loaf Pan
We use a sturdy pan to shape our mixture into a neat loaf. A standard 9×5-inch loaf pan fits our recipe well.
- Parchment Paper Or Foil
We place a sheet in the loaf pan before adding the mixture. This helps us lift and serve the loaf without sticking.
- Meat Thermometer
We use this tool to monitor the internal temperature. A minimum reading of 160°F ensures our kosher meats are cooked thoroughly.
- Sharp Knife
We keep a sharp knife on hand for slicing. A smooth cut maintains the loaf’s structure and presentation.
Directions
We are ready to bring our Meatloaf Kosher Recipe to life. Follow these steps for a flavorful and moist loaf.
Prep The Meat Mixture
- Gather the ground beef, onion, carrot, breadcrumbs, eggs, garlic, salt, pepper, and half the ketchup in a large bowl
- Mix gently with clean hands or a sturdy spoon to combine all ingredients evenly
- Avoid overmixing to keep the meatloaf light
Form The Loaf
- Line a loaf pan with parchment paper or foil
- Transfer the prepared mixture into the pan and press gently into an even shape
- Smooth the top surface and spread the remaining ketchup on top
Baking And Timing
- Preheat the oven to 350°F
- Place the loaf pan on the center rack and bake until the internal temperature reaches 160°F
- Use a meat thermometer for accuracy
- Let the loaf rest for 10 minutes before slicing
| Temperature | Baking Time | Resting Time | Internal Temp |
|---|---|---|---|
| 350°F | 50–60 minutes | 10 minutes | 160°F |
Make-Ahead And Storage
We can shape our Meatloaf Kosher Recipe mixture up to one day in advance by placing it in a sealed container. We then keep it in the refrigerator until we are ready to bake. This method saves time on busy days and ensures our loaf remains fresh.
After baking we let any leftover slices cool completely. We wrap individual slices in foil or store them together in an airtight container. We refrigerate them to enjoy later. We can also freeze cooked slices for extended storage. We label them clearly and place them in a freezer-safe container.
Below is a quick guide on recommended storage durations:
| Storage Method | Storage Duration |
|---|---|
| Refrigerator (cooked) | 3 to 4 days |
| Freezer (cooked) | Up to 2 months |
When we are ready to serve leftovers we reheat slices in a 350°F oven for 10 to 15 minutes. We keep them covered with foil to maintain moisture. We can also reheat in the microwave in short intervals until heated through.
Conclusion
We love how this recipe combines nostalgic comfort with mindful preparation. It’s simple to whip up on busy evenings and versatile enough to serve at special gatherings. Quality kosher ingredients ensure every slice is both flavorful and nourishing for our families. By paying attention to proper cooking and storing methods we extend the enjoyment well beyond the dinner table. Let’s keep this hearty favorite in our repertoire and share it with those who value tradition as much as we do.
Frequently Asked Questions
What makes this meatloaf recipe kosher?
This recipe uses kosher-certified ground beef, breadcrumbs, and seasonings, ensuring it meets dietary guidelines. There are no dairy ingredients, so it stays true to kosher rules while delivering classic meatloaf flavor.
Which ingredients are essential for this kosher meatloaf?
You’ll need kosher-certified lean ground beef, onions, carrots, breadcrumbs, eggs, garlic, salt, pepper, and ketchup. Each component helps create a flavorful, moist loaf that adheres to kosher standards without sacrificing taste.
How can I prepare the meatloaf ahead of time?
You can mix and shape the meatloaf one day before baking. Store it in a sealed container in the refrigerator, then bake as usual. This saves time for busy weeknights or Shabbat preparations.
How do I ensure the meatloaf stays moist?
Gently mix your ingredients to avoid overworking the ground beef. Using lean meat, adding vegetables, and spreading ketchup on top help lock in moisture and prevent a dry loaf.
What equipment do I need for this recipe?
Gather a large mixing bowl, measuring cups and spoons, a sturdy loaf pan, parchment paper or foil, a meat thermometer, and a sharp knife. These tools streamline the process and ensure even, reliable results.
How long should I bake the meatloaf?
Bake at 350°F for 50 to 60 minutes until the internal temperature reaches 160°F. Let it rest for about 10 minutes before slicing to allow the juices to redistribute.
What’s the best way to store and reheat leftovers?
After cooling completely, wrap leftover slices in foil or use an airtight container. Refrigerate for up to 4 days or freeze for up to 2 months. Reheat in a 350°F oven for 10 to 15 minutes or microwave until heated through.