Classic Kosher Meatloaf with Sweet Glazed Top

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Meatloaf gets a bad rap sometimes, but when it’s made right, it’s the kind of comfort food that brings everyone to the table. I’ve been making this version for years, and it never fails to satisfy. The key is getting the meat mixture just right, not too dense but not falling apart either.

What makes this kosher meatloaf special is the combination of ground beef and ground turkey. The turkey keeps it from being too heavy while the beef gives you that rich flavor we all crave. I use matzo meal instead of breadcrumbs because it creates a better texture and absorbs the juices perfectly. The vegetables get sautéed first, which might seem like an extra step, but it makes all the difference. Raw onions in meatloaf can be harsh and crunchy, but when you cook them down first, they become sweet and melt into the meat.

Why This Kosher Meatloaf Works Every Time

The glaze is where this recipe really shines. It’s a simple mixture of ketchup, brown sugar, and a touch of Dijon mustard that caramelizes beautifully in the oven. I brush it on halfway through cooking so it doesn’t burn but still gets that gorgeous color. The result is a meatloaf that’s moist inside with a slightly crispy, sweet exterior.

The Secret to Perfect Meatloaf Glaze

This feeds a crowd easily and the leftovers make incredible sandwiches the next day. I like to serve it with roasted potatoes and steamed green beans, but mashed cauliflower works great too if you want something lighter. The whole thing comes together in about an hour and a half, most of which is hands-off baking time.

Classic Kosher Meatloaf with Sweet Glazed Top - American Jewish recipe
Meatloaf gets a bad rap sometimes, but when it's made right, it's the kind of comfort food that brings everyone to the table. I've been making this version for years, and it never fails to satisfy. The key is getting the meat mixture just right, not too dense but not falling apart either. What makes this kosher meatloaf special is the combination of ground beef and ground turkey. The turkey keeps it from being too heavy while the beef gives you that rich flavor we all crave. I use matzo meal instead of breadcrumbs because it creates a better texture and absorbs the juices perfectly. The vegetables get sautéed first, which might seem like an extra step, but it makes all the difference. Raw onions in meatloaf can be harsh and crunchy, but when you cook them down first, they become sweet and melt into the meat. The glaze is where this recipe really shines. It's a simple mixture of ketchup, brown sugar, and a touch of Dijon mustard that caramelizes beautifully in the oven. I brush it on halfway through cooking so it doesn't burn but still gets that gorgeous color. The result is a meatloaf that's moist inside with a slightly crispy, sweet exterior. This feeds a crowd easily and the leftovers make incredible sandwiches the next day. I like to serve it with roasted potatoes and steamed green beans, but mashed cauliflower works great too if you want something lighter. The whole thing comes together in about an hour and a half, most of which is hands-off baking time.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Jewish
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Meatloaf
  • 1 pound ground beef 80/20 blend preferred
  • 1 pound ground turkey
  • 1 large yellow onion finely diced
  • 2 stalks celery finely diced
  • 1 medium carrot finely diced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 3/4 cup matzo meal
  • 2 large eggs beaten
  • 1/2 cup beef broth
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce kosher certified
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
For the Glaze
  • 1/2 cup ketchup
  • 3 tablespoons brown sugar packed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar

Method
 

Prepare the Meatloaf
  1. Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or lightly grease a 9x5 inch loaf pan.
  2. Heat olive oil in a large skillet over medium heat. Add the diced onion, celery, and carrot. Cook for 8-10 minutes until vegetables are softened and onion is translucent. Add garlic and cook for another minute until fragrant. Remove from heat and let cool for 5 minutes.
  3. In a large bowl, combine the ground beef and ground turkey. Add the cooled vegetable mixture, matzo meal, beaten eggs, beef broth, ketchup, Worcestershire sauce, salt, pepper, thyme, and paprika.
  4. Using clean hands, gently mix all ingredients until just combined. Don't overmix or the meatloaf will be dense. The mixture should hold together but still look a bit rough.
  5. Transfer the meat mixture to your prepared baking sheet and shape into a loaf about 9 inches long and 5 inches wide, or press into your loaf pan if using.
Make the Glaze and Bake
  1. In a small bowl, whisk together ketchup, brown sugar, Dijon mustard, and apple cider vinegar until smooth.
  2. Bake the meatloaf for 35 minutes. Remove from oven and brush the top and sides with half of the glaze mixture.
  3. Return to oven and bake for another 25-30 minutes, until the internal temperature reaches 160°F (71°C) and the glaze is caramelized.
  4. Brush with remaining glaze and let rest for 10 minutes before slicing. This helps the juices redistribute and makes slicing cleaner.

Notes

Leftover meatloaf keeps in the refrigerator for up to 4 days and makes excellent sandwiches. You can also freeze slices for up to 3 months. If you don't have matzo meal, you can substitute with fine breadcrumbs, but matzo meal gives better texture. For a spicier version, add a pinch of cayenne pepper to the meat mixture.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 21g 27%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 115mg 38%
Sodium 680mg 30%
Dietary Fiber 1g 4%
Total Sugars 14g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
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