Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Classic Kosher Beef Meatloaf with Caramelized Onions

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Meat (Fleishig)

This beef meatloaf is moist and tender, with sweet caramelized onions and a grated apple mixed in, topped with a tangy ketchup, brown sugar and Dijon glaze.

Keeping Meatloaf Moist Without Milk

Many meatloaf recipes soak the breadcrumbs in milk. Here they soak in warm chicken stock instead, which keeps the loaf tender without dairy. Cook the onions slowly until deep golden; they add sweetness and moisture. Grated apple adds more moisture and a subtle sweetness. Mix gently and don’t pack the loaf too tightly. Bake until the center reaches 160°F.

Kosher Notes

This is a meat (fleishig) recipe with no dairy. Use challah or pareve bread for the breadcrumbs and kosher chicken stock.

Make-Ahead

Assemble up to 24 hours ahead, adding 10 to 15 minutes if baking from cold. Leftovers keep for 4 days and make great sandwiches; cooked meatloaf freezes for 3 months.

Classic Kosher Beef Meatloaf with Caramelized Onions
This kosher beef meatloaf stays incredibly moist thanks to caramelized onions and chicken stock-soaked breadcrumbs, topped with a sweet and tangy glaze.
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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

What I use for this recipe

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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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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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