Classic Kosher Beef Meatloaf with Caramelized Onions

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There’s something deeply satisfying about making a proper meatloaf from scratch. I’ve been perfecting this kosher version for years, and it’s become our go-to comfort meal when we need something hearty and familiar. The key is understanding that without dairy to bind and tenderize the meat, you need to get creative with your technique.

I learned the hard way that kosher meatloaf can turn out dense and dry if you’re not careful. The secret lies in soaking your breadcrumbs in chicken stock instead of milk, and taking the time to properly caramelize your onions. Those golden, sweet onions don’t just add flavor. They contribute moisture that keeps every slice tender. I also add a finely grated apple, which might sound odd but provides natural sweetness and helps bind everything together.

The Secret to Moist Kosher Meatloaf

The glaze on top makes all the difference too. I mix ketchup with a touch of brown sugar and Dijon mustard, then brush it on halfway through cooking. This creates a beautiful caramelized crust that looks impressive but requires minimal effort. The whole thing comes together in about twenty minutes of prep time, then the oven does the rest of the work.

Perfect Glaze and Serving Ideas

This meatloaf pairs beautifully with roasted vegetables or simple mashed potatoes. I often make it on Sunday afternoons because the leftovers make fantastic sandwiches during the week. Just slice it cold and layer it between fresh challah with some spicy mustard. It’s one of those recipes that actually improves after sitting overnight in the refrigerator.

Classic Kosher Beef Meatloaf with Caramelized Onions - Jewish recipe
There's something deeply satisfying about making a proper meatloaf from scratch. I've been perfecting this kosher version for years, and it's become our go-to comfort meal when we need something hearty and familiar. The key is understanding that without dairy to bind and tenderize the meat, you need to get creative with your technique. I learned the hard way that kosher meatloaf can turn out dense and dry if you're not careful. The secret lies in soaking your breadcrumbs in chicken stock instead of milk, and taking the time to properly caramelize your onions. Those golden, sweet onions don't just add flavor. They contribute moisture that keeps every slice tender. I also add a finely grated apple, which might sound odd but provides natural sweetness and helps bind everything together. The glaze on top makes all the difference too. I mix ketchup with a touch of brown sugar and Dijon mustard, then brush it on halfway through cooking. This creates a beautiful caramelized crust that looks impressive but requires minimal effort. The whole thing comes together in about twenty minutes of prep time, then the oven does the rest of the work. This meatloaf pairs beautifully with roasted vegetables or simple mashed potatoes. I often make it on Sunday afternoons because the leftovers make fantastic sandwiches during the week. Just slice it cold and layer it between fresh challah with some spicy mustard. It's one of those recipes that actually improves after sitting overnight in the refrigerator.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Jewish
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Meatloaf
  • 2 pounds ground beef 80/20 blend works best
  • 1 cup fresh breadcrumbs from challah or white bread
  • 3/4 cup chicken stock warm
  • 2 large yellow onions thinly sliced
  • 3 tablespoons vegetable oil
  • 3 large eggs beaten
  • 1 medium Granny Smith apple peeled and finely grated
  • 3 cloves garlic minced
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon dried thyme
For the Glaze
  • 1/2 cup ketchup
  • 2 tablespoons brown sugar packed
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
  2. Heat vegetable oil in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, until deeply caramelized and golden brown, about 15-20 minutes. Set aside to cool completely.
  3. In a small bowl, combine warm chicken stock and breadcrumbs. Let sit for 5 minutes until breadcrumbs absorb all the liquid.
  4. In another small bowl, whisk together ketchup, brown sugar, Dijon mustard, and apple cider vinegar until smooth. Set glaze aside.
Assembly
  1. In a large mixing bowl, gently combine ground beef, soaked breadcrumbs, cooled caramelized onions, beaten eggs, grated apple, minced garlic, parsley, salt, pepper, and thyme. Mix with your hands until just combined. Don't overmix.
  2. Transfer mixture to prepared baking sheet and shape into a 9x5-inch loaf. Make sure the surface is smooth and even.
  3. Bake for 30 minutes, then brush the top and sides with half of the glaze. Continue baking for another 25-30 minutes.
  4. Brush with remaining glaze and bake for final 5 minutes, or until internal temperature reaches 160°F (71°C).
Finishing
  1. Let meatloaf rest for 10 minutes before slicing. This allows juices to redistribute and makes slicing much easier.
  2. Slice with a sharp knife and serve immediately.

Notes

The meatloaf can be assembled up to 24 hours ahead and refrigerated before baking. Just add 10-15 minutes to cooking time if baking from cold. Leftovers keep in the refrigerator for up to 4 days and make excellent sandwiches. You can also freeze cooked meatloaf for up to 3 months.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 23g 29%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 680mg 30%
Dietary Fiber 2g 7%
Total Sugars 8g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
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